Dutch Oven Pot Roast

5 from 1 vote

This Dutch oven pot roast is classic comfort food at its best. Tender chuck roast, hearty vegetables, and a savory broth slow-cooked until perfectly cozy. Includes Instant Pot instructions.

Cook Time3 30

Rest Time15

Total Time3 45

Course: Main Dish Recipes

Cuisine: American

Keyword: Dutch oven pot roast

Servings: servings

Calories: 569kcal

Author: Deanne Frieders

Ingredients

2 Tablespoons olive oil
3-4 pound chuck roast
salt and black pepper
3 cups beef broth divided
1 teaspoon onion powder
1½ teaspoons garlic powder
1 onion cut into large chunks
3 large carrots cut into large pieces
1½ pounds gold potatoes quartered

Instructions

Preheat oven to 300°F.
Season the roast. Pat a 3-4 pound chuck roast dry with paper towels and season generously on all sides with salt and black pepper.
Sear. Heat 2 Tablespoons olive oil in a large Dutch oven over medium-high heat. Add the roast and sear for 3–4 minutes per side, until deeply browned. Remove the roast and set aside.
Deglaze the pot. Reduce heat to medium. Add 2 cups beef broth, scraping the bottom of the pot to loosen the browned bits. Stir in 1 teaspoon onion powder and 1½ teaspoons garlic powder
Braise. Return the roast to the Dutch oven. Cover with the lid and transfer to the oven. Note: Don’t worry if the liquid isn’t bubbling, gentle heat is exactly what you want here.
Cook for 2½ hours. Carefully remove the Dutch oven from the oven. Add 1 onion, 3 large carrots (cut into large pieces) and 1½ pounds gold potatoes (cut into large pieces). Add an additional ½–1 cup beef broth if you'll be making a gravy for later.
Finish cooking. Cover and return to the oven for 1–1½ hours, or until the roast is fork-tender and the vegetables are soft but not mushy. You may need to use tongs to remove the chuck roast as it should be fall apart tender (the very best thing!)
Rest and serve. Remove from the oven and let rest for 10–15 minutes before serving. Spoon the cooking juices over the roast and vegetables.

Notes

Best cut: Chuck roast works best for pot roast because it becomes tender with long, slow cooking.
Optional: A small splash of Worcestershire sauce or soy sauce can be added when deglazing for a little extra depth.
Liquid amount: You want enough broth to come about halfway up the roast, not cover it.
For gravy: Strain the cooking liquid and thicken on the stovetop with a cornstarch slurry or roux. A slurry is made with equal parts cornstarch and water.

A slurry is made with equal parts cornstarch and water — start with 1 tablespoon of each.

Bring the liquid to a boil and then reduce the heat until thickened.
Leftover ideas: Use leftover beef for pot roast sandwiches, or serve it open-face over mashed potatoes with extra gravy.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for later meals.

Nutrition