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Dutch Oven Pot Roast

by Erica Gamboa

This rich and savory braised beef chuck roast recipe is cooked low and slow until fork tender and falling apart in your Dutch oven. The beef is simmered over a bed of aromatic vegetables and seasonings to create a delicious and rich au jus gravy one-pot meal. Whether served over a bed of creamy mashed potatoes, white rice, or buttered noodles, it stands out as one of the most delicious and comforting recipes for the fall season that will make your home smell amazing and feel cozy. This meal comes together easily with little preparation requiring minimal effort, making it a great idea for a busy weeknight dinner. This classic Dutch oven one-pot meal can be customized to your taste by substituting veggies or selecting different meats and making it your own.

Happy eating, from my kitchen to yours.

Servings: 6
Difficulty: Easy
PREP TIME: 10 minutes + COOK TIME: 3 hours
TOTAL TIME: 3 hours and 10 minutes
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Dutch Oven Pot Roast | Video

Dutch Oven Pot Roast by Erica Gamboa for Hollywood Beat magazine

Good Pot Roast

Add-ins once the roast is fork tender and falling apart.

Choose your favorite vegetables to add to the pot once the roast is done and fork tender. In addition to the braising vegetables, if you are adding both carrots and potatoes, make sure you cut them into medium-sized chunks so that they keep their texture and don’t get mushy or lost.

I serve my pot roast on a bed of mashed potatoes, so I do not add them to the pot, and although most of us here at home enjoy carrots, my husband does not, so I leave those full size so I can scoop them out for him. We are mushroom lovers, and although it is not traditional, I add plenty of white button mushrooms to the pot about 10 minutes before serving just to heat through.
At this point, add whatever vegetables your family enjoys; there are no right or wrong additions to make. Make this your own by adding or altering it to fit your taste. My recommendation is to add the vegetables at the right time; if adding root vegetables, which take longer to cook, add those 20 to 25 minutes before the roast is completely done. They will be just right in doneness, still tender but not overcooked and mushy.

Dutch Oven Pot Roast

BY ERICA GAMBOA

This classic Dutch oven one-pot meal can be customized to your taste by substituting veggies or selecting different meats and making it your own.

PRINT

Servings: 6 | Difficulty: Easy

PREP TIME: 10 minutes + COOK TIME: 3 hours
TOTAL TIME: 3 hours and 10 minutes

Kitchen tools you will need:

Dutch oven

Ingredients:

6 lbs. Beef chuck roast
1 cup celery, roughly chopped
1 cup onions, roughly chopped
1 cup of carrots, peeled and roughly chopped
4 garlic cloves, peeled and minced
4 cups broth, chicken, vegetable, or beef
3 tbsp unsalted butter
3 bay leaves
2 tsp dry thyme
1 tbsp garlic powder
1 tbsp olive oil
1 pkg. Au jus seasoning (optional)
Salt and pepper to generously season all sides of the meat

SHOP RECIPE INGREDIENTS FOR HOME DELIVERY

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Directions:

Preheat Dutch oven or cast iron pot to medium high heat.
Pat the roast dry with a paper towel to remove excess moisture so the seasonings stick well to the meat.
Generously season the meat on all sides and pat the seasonings, salt, pepper, and garlic powder into the meat gently.
Add olive oil to the pot. 
Add the meat to the pot and sear in batches until all sides are caramelized and browned on all sides. Set aside on a sheet tray. 
Add carrots, celery, onion, and garlic to the pot and sauté for 5 minutes until all the brown bits are easily scraped off the bottom of the pot. 
Add the broth to the pot. 
Add dry thyme and bay leaves. 
Add the butter .
Bring to a simmer and reduce to low heat, cover and braise for 2 to 2 1/2 hours or until the roast is fork tender. 
Remove the roast meat from the pot and set aside. 
In another saucepan, place a metal strainer over the pan and strain all the braising liquid and reserve. 
Pressing the vegetables and extracting as much flavor out of the vegetables before discarding. 
Add the braising liquid back to the Dutch oven or cast iron pot and taste. If it is too rich or salty, you can dilute with water.  *Flavors intensify with hours of slow cooking, but that is ok; this can easily be adjusted to your liking by adding one cup of water at a time and tasting as you go. 
Add the meat back to the pot. 
Add your “add-ins” at this point, your vegetables of choice. 
Cover and simmer until vegetables are fork tender and done. 
Turn the heat off and remove the lid so the vegetables do not overcook. 
Serve over a bed of mashed potatoes, white rice, or buttered noodles and enjoy.

Tips:

Generously Season the Meat

When making a pot roast, it is really important to impart as much flavor as possible into the meat before adding the braising liquid. A large piece of meat is impossible to season all the way through to the center; that is why generously seasoning the meat is really important. It may seem like more salt and seasonings than you would normally use, but trust the process and evenly coat the meat with your favorite seasonings and spices. When you generously season the meat, it will most likely be enough to impart flavor into the entire dish, including the vegetables, without having to add more later on. The seasonings will release into the braising liquid as it cooks down, and the au jus will intensify in flavor and richness. You may feel the need to add a little water to dilute the dish, as I did. Add a little water at a time, adjusting to your liking and tasting as you go.

Sear to Lock In Flavor

Another great tip for adding an extra level of richness to this roast is to sear the meat on all sides until it develops a rich caramelized brown crust. Searing caramelizes the natural sugars and proteins in the meat, creating a rich brown crust that enhances the flavor and gives the overall recipe a rich depth of flavor. Although searing isn’t strictly necessary, it can make a big difference in the flavor of the final dish.