Classic Dutch Oven Pot Roast with Tender Beef, Carrots & Potatoes

There’s something deeply comforting about making Dutch Oven Pot Roast on a slow afternoon. I love how a simple cut of beef transforms into something incredibly tender and flavorful with just a little time and patience.

This is one of those recipes I turn to when I want a cozy, home-cooked meal that fills the kitchen with the best aromas. My family always knows what’s for dinner the moment the onions start sizzling.

I enjoy this Dutch Oven Pot Roast because it uses everyday ingredients, comes together easily, and tastes even better the next day. It’s perfect for Sunday dinners, busy weeknights, or anytime you’re craving classic comfort food. Serve it with crusty bread or spoon it over mashed potatoes for a truly satisfying meal.

Why You’ll Love This Recipe

Dutch Oven Pot Roast

This classic Dutch Oven Pot Roast features tender beef, hearty vegetables, and rich gravy all cooked together in one pot. It’s cozy, flavorful, and perfect for a comforting homemade dinner any night of the week.

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

• 3 –3½ lb beef chuck roast
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 large onion sliced
• 4 cloves garlic minced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 carrots cut into chunks
• 1½ lbs baby potatoes or chopped Yukon golds
• 2 tablespoons cornstarch optional, for thickening

Method

 

1. Preheat oven to 300°F (150°C). Season roast generously with salt and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat. Sear roast on all sides until deeply browned. Remove and set aside.
3. Add onion to the pot and cook 3–4 minutes until softened. Stir in garlic for 30 seconds.
4. Pour in beef broth, scraping up browned bits. Stir in tomato paste, Worcestershire, thyme, and rosemary.
5. Return roast to the pot. Add carrots and potatoes around it.
6. Cover and transfer to oven. Cook for 3–3½ hours, until beef is fork-tender.
7. Optional: Remove roast and veggies. Simmer liquid on stovetop and whisk in cornstarch slurry to thicken.
8. Slice or shred beef, spoon gravy over top, and serve warm.

Notes

• Store leftovers in an airtight container for up to 4 days in the refrigerator.
• This freezes well for up to 2 months.
• Add a splash of red wine for deeper flavor.
• Serve with mashed potatoes, rice, or crusty bread for a complete meal.

Pro Tips

• Pat the beef dry before searing for better browning.
• Don’t rush the sear — color equals flavor.
• Deglaze the pot after browning to capture all those tasty bits.
• Cut vegetables into large chunks so they don’t get mushy.
• Keep the lid tight to prevent moisture from escaping.
• Check tenderness, not time — every roast cooks differently.
• Let the meat rest 10 minutes before slicing or shredding.
• Skim excess fat from the gravy if needed.

FAQs

What cut of beef works best for pot roast?
Chuck roast is ideal because it becomes tender and juicy when slow cooked.

Can I make this ahead of time?
Yes, it tastes even better the next day after flavors have time to develop.

Do I have to use a Dutch oven?
A heavy oven-safe pot with a tight lid works if you don’t have one.

Why is my roast tough?
It likely needs more cooking time. Keep simmering until fork-tender.

Can I add other vegetables?
Absolutely — parsnips, turnips, or mushrooms are great additions.