A tender, fall-apart Dutch oven pot roast with potatoes, carrots, and celery in a rich gravy. A classic comfort food dinner that cooks low and slow in one pot and fills the whole house, and yes, you can make it in the crock pot too and let it go all day.
WHY YOU'LL LOVE THIS RECIPE
The chuck roast gets seared first for flavor, then cooks low and slow until it shreds with a fork.
The gravy builds right in the pot, beef broth, red wine, tomato paste, and herbs with the meat and vegetables.
The potatoes, carrots, and celery go in halfway through so they stay tender and not mushy.
It is a one pot meal that feeds a crowd, and the leftovers are even better the next day.
HOW TO MAKE DUTCH OVEN POT ROAST
- Preheat and sear. Preheat the oven to 300°F. Season the roast all over with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, and sear the roast for 4 to 5 minutes on each side until browned.
- Add the onion and liquid. Put the onion and garlic around the roast. In a bowl, stir the beef broth, red wine, tomato paste, worcestershire sauce, thyme, rosemary, and sage together, then pour it over the roast.
- Bake. Add the bay leaves, put the lid on, and bake for 1.5 to 2 hours.
- Add the vegetables. Take the pot out and add the potatoes, carrots, and celery. Cover and bake another 1.5 to 2 hours, until the roast falls apart easy and the vegetables are tender.
- Serve. Take out the bay leaves and top with parsley. Slice or shred the roast and serve with the sauce and vegetables.
CROCKPOT INSTRUCTIONS
- Heat a little oil in a skillet over medium-high heat and sear the roast 4 to 5 minutes on each side until browned.
- Put the roast, onion, garlic, potatoes, carrots, and celery in the slow cooker.
- Stir the beef broth, red wine, tomato paste, worcestershire sauce, thyme, rosemary, and sage together, then pour it over everything. Add the bay leaves.
- Cover and cook on low for 7 to 8 hours, until the roast falls apart and the vegetables are tender.
- Take out the bay leaves, top with parsley, and slice or shred the roast. Serve with the sauce and vegetables.
A FEW NOTES
- Cook it about an hour per pound. Chuck roast is tough, and the low and slow is what breaks it down. A 3 lb roast needs at least 3 hours, a 4 lb roast at least 4, and it is done when it shreds easy.
- Any potatoes work. Russet, yukon gold, or petite potatoes are all fine, just cut them the same size so they cook even.
- Use baby carrots to skip peeling and chopping.
- Swap the wine for more beef broth if you want no alcohol.
- Fresh herbs work too, a few sprigs of each.
- Leave out the tomato paste if you do not want a tomato base.
What to Serve With It
This pot roast needs mashed potatoes, and my mashed red skinned potatoes are the natural fit, creamy and ready to soak up all the gravy. For a full plate, add a simple vegetable side or a pan of cornbread, and you have the whole comfort food dinner.
More Comfort Food
If you love a slow, hearty dinner like this, my braised short ribs give you the same low and slow richness in a different cut, and my Instant Pot homemade chili is the faster way to that same cozy feeling on a busy night. And for the ultimate no-fuss side, my crockpot mac and cheese goes right alongside any of them.
📖 Recipe
Dutch Oven Pot Roast
Equipment
- Crock-Pot 6 Quart Slow Cooker for Crock Pot version
Ingredients
- 3-4 lb chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil - for searing
- 1 large onion - sliced thick
- 6 garlic cloves - minced
- 3 cups beef broth
- 1 cup red wine - sub with beef broth
- 1 tablespoon tomato paste
- 1 tablespoon worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- 2 bay leaves
- 1 ½ pounds petite red potatoes - halved
- 4 carrots - peeled and cut into 3 inch pieces
- 4 stalks celery - cut into 3 inch pieces
- Parsley - to garnish
Instructions
Dutch Oven Method
- Preheat the oven to 300°F. Season the roast all over with salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the roast 4 to 5 minutes on each side until browned.
- Put the onion and garlic around the roast. In a bowl, stir the beef broth, red wine, tomato paste, worcestershire sauce, thyme, rosemary, and sage together, then pour over the roast.
- Add the bay leaves, cover, and bake 1.5 to 2 hours.
- Add the potatoes, carrots, and celery, cover, and bake another 1.5 to 2 hours until the roast falls apart and the vegetables are tender.
- Remove the bay leaves, top with parsley, and slice or shred the roast. Serve with the sauce and vegetables.
Crockpot Method
- Heat a little oil in a skillet over medium-high heat and sear the roast 4 to 5 minutes on each side until browned.
- Place the roast, onion, garlic, potatoes, carrots, and celery in the slow cooker.
- Stir the beef broth, red wine, tomato paste, worcestershire sauce, thyme, rosemary, and sage together, then pour it over everything. Add the bay leaves.
- Cover and cook on low for 7 to 8 hours, until the roast falls apart and the vegetables are tender.
- Take out the bay leaves, top with parsley, and slice or shred the roast. Serve with the sauce and vegetables.
Notes
- Any potatoes work, just cut them the same size.
- Use baby carrots to skip peeling.
- Swap wine for more beef broth for no alcohol.
- Fresh herbs work, a few sprigs of each.
- Leave out the tomato paste if you want.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
