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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.
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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.