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A side view of an oval white platter filled with pot roast and vegetables. A white gravy boat sits behind it with brown gravy.

Dutch Oven Pot Roast (Fall-Apart Tender)

Tiffany
Dutch oven pot roast is the ultimate comfort food dinner! It's a tender beef roast braised with carrots, onions, potatoes, and herbs until it’s fall-apart tender. Served with a rich homemade gravy, this classic Sunday dinner is an easy one-pot meal the whole family will love.
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Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 30 minutes
Course Main Dishes
Cuisine American
Servings 4 Servings
Calories 607 kcal

Equipment

Ingredients
  

Roast

  • 2 pounds Boneless Beef Chuck Roast
  • Dry Rosemary to sprinkle on beef
  • Dry Thyme to sprinkle on beef
  • Salt to taste
  • Black Pepper to taste

Vegetables + Cooking Liquid

  • 1-2 tablespoons Olive Oil
  • 1 Large Onion quartered
  • 4 Carrots
  • 1 pound Baby Potatoes
  • 4 cups Beef Broth enough to cover the sides of the beef
  • 1 cup Red Wine
  • 2 tablespoons Minced Garlic
  • 2 teaspoons Dry Rosemary
  • 2 teaspoons Dry Thyme
  • 2 Bay Leaves

Gravy

  • 2 tablespoons Butter
  • 3 tablespoons All-Purpose Flour

Instructions
 

Roast

  • Preheat the oven to 300℉.
  • Season all sides of the roast with salt, pepper, dried thyme, and dried rosemary.
  • In a Dutch oven or large oven-safe pot, add olive oil over medium-high heat. Once hot, sear the beef on all sides. Set aside.
  • Sauté minced garlic for 1 minute in the Dutch oven. Deglaze the pot with red wine. Add beef broth, rosemary, thyme, bay leaves, salt, and pepper. Bring to a simmer.
  • Return beef to the pot, cover with lid, and bake for 1½ hours.

Vegetables

  • While the beef roasts, peel and cut carrots into sticks; quarter the onions; halve the baby potatoes.
  • Optional sear: Sear carrots, onion, and potatoes in olive oil until just browned. Do not cook through. Set aside.
    Unseared vegetables: add them at 1½ hour mark; roast 1½ hours more.
    Seared vegetables: add them at 2½ hour mark, roast 30 minutes more.
  • Roast until beef shreds easily with a fork. Remove beef and vegetables to a platter; shred the beef.

Gravy

  • Melt butter in a small saucepan. Whisk in flour; cook 1 minute.
  • Using 1 cup of braising liquid, slowly whisk it into the flour mixture until it's a smooth gravy.

Nutrition

Calories: 607kcalCarbohydrates: 24gProtein: 49gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 167mgSodium: 543mgPotassium: 1620mgFiber: 3gSugar: 4gVitamin A: 6986IUVitamin C: 21mgCalcium: 79mgIron: 6mg