Dutch Oven Pot Roast Recipe

beef chuck roast pot roast dutch oven recipe featured image

This easy Dutch oven pot roast recipe results in fork-tender, flavorful meat every time. We take it one step further and make it into a Yankee pot roast - a full meal with potatoes, carrots, and gravy!

Course Main Course

Cuisine American

Keyword Beef Chuck Roast Dutch Oven, Best Dutch Oven Pot Roast, Cast Iron Dutch Oven Pot Roast, Chuck Roast Dutch Oven, Dutch Oven Chuck Steak, Dutch Oven Pot Roast, Dutch Oven Pot Roast Recipe, Pot Roast in Dutch Oven, Roast in a Dutch Oven, Yankee Pot Roast

Prep Time 20

Cook Time 3

Servings servings

Calories 715kcal

Author Faith Gorsky

Equipment

5.5 to 6.5-quart Dutch oven

Ingredients

2 pounds chuck roast or up to 3 pounds is fine for this recipe
2 teaspoons salt divided into 1 1/2 teaspoons + 1/2 teaspoon
3/4 teaspoon black pepper divided into 1/2 teaspoon + 1/4 teaspoon
2 tablespoons olive oil
1 large yellow onion chopped
6 garlic cloves garlic crushed
2 sprigs fresh rosemary or 1/2 tablespoon dried rosemary leaves
3 sprigs fresh thyme or 1/2 tablespoon dried thyme leaves
1 bay leaf
2 cups beef stock or water
1 tablespoon Worcestershire sauce
1 1/2 pounds yellow potatoes scrubbed and halved or quartered, depending on their size
1 pound carrots peeled and cut into 3-inch pieces
1/4 cup all-purpose flour mixed with 1/2 cup cold water to form a slurry (see Notes to use cornstarch instead)
1/2 tablespoon red wine vinegar

US Customary - Metric

Instructions

Prep. Preheat the oven to 325F.
Sear. Season the roast on both sides with 1 1/2 teaspoons salt + 1/2 teaspoon black pepper. Add the oil to a 5 to 6-quart Dutch oven over high heat. Once the oil is shimmering hot, add the roast and sear for about 2 to 4 minutes per side, flipping once. Remove from the heat.
Add the aromatics and liquid. Add the onion, garlic, rosemary springs, thyme springs, and bay leaf around the outside of the roast. Add the beef stock and Worcestershire.
Cooking period 1. Cover the Dutch oven and cook for 1 1/2 hours if your roast is between 2 to 2 1/2 pounds, or cook for 2 hours if your roast is between 2 1/2 to 3 pounds.
Cooking period 2. Add the potatoes, carrots, and the remaining 1/2 teaspoon salt + 1/4 teaspoon black pepper. Return to the oven and cook (covered) until the meat and vegetables are tender, about 1 hour, 15 minutes more.
Make the gravy. Remove the potatoes, carrots, and meat from the Dutch oven, leaving the cooking liquid and drippings in the pot. Put the Dutch oven on the stovetop over medium heat. Gradually whisk in the flour (or cornstarch) slurry, continuing to whisk until the gravy thickens and comes to a boil, about 3 minutes. (TIP: If you like a very thick gravy, use a slurry made with up to 1/2 cup of flour + 1 cup water OR 6 tablespoons of cornstarch + 3/4 cup of water. If you do this, I recommend adding the slurry a little at a time until the gravy achieves your desired thickness instead of adding the slurry all at once.) Whisk in the vinegar and remove from the heat.
Enjoy. Serve the meat and vegetables with the gravy to drizzle on top.

Notes

How to Use Cornstarch Instead of Flour (Gluten Free Version): Mix 3 tablespoons of cornstarch with 6 tablespoons of cold water to form a slurry. Follow the same method to make the gravy with the cornstarch slurry. (IMPORTANT: If keeping this gluten free is important, make sure to check the label of your Worcestershire sauce and beef stock to verify that they are gluten free.)
Gravy Yield: This makes about 3 cups of gravy, so you will likely have extra.
Storage: Cool to room temperature, and then store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. (TIP: Before putting leftovers away, I like to toss the meat with a little bit of gravy to coat it in addition to drizzling some on top, which helps prevent it from drying out.)

Nutrition