This tender Dutch Oven Pot Roast is the perfect comfort food. It’s rich, silky, and super easy to make, as everything is cooked in one pot. This dish cooks low-and-slow, allowing the chuck roast to braise; the result is a super tender piece of meat that falls apart when you shred it with a fork. This recipe also meets a lot of dietary requirements, in that it is gluten-free and dairy-free, and it is something that the whole family will enjoy.
Why You'll Love This Recipe
It's Comforting, Yet Healthy: This tender roast is so warm and comforting, however, it is made with all real food ingredients and no junk.
Easy To Make: Slow cooking almost anything is pretty easy. This recipe only requires that you chop a few ingredients, sear the meat then let the oven do the rest.
Great Leftovers: This recipe tastes even better the next day. It's the perfect dish to make on a Sunday, and you won't have to worry about making dinner on a Monday either!
Why Make A Dutch Oven Pot Roast?
I love making this Dutch Oven Pot Roast Recipe at the end of a long week, as #SundaySuppers using simple ingredients is big in our household. This recipe’s prep time is perfect, in that you can chop the veggies and sear the meat in the early afternoon, then put everything in the oven to do its thing; while the oven is doing the work, kick your feet up and enjoy a glass of that wine you used to help braise the meat.
What Meat Do You Use For Pot Roast?
Typically you would use a chuck roast (arm or shoulder), round roast, rump roast, or brisket. I use a 2 to 3-lb shoulder roast from Moink Box. Anything bigger tends to take a lot longer to cook and tends not to be fall-apart tender as well after it’s fully cooked.
Why Use A Dutch Oven Instead Of A Crockpot?
You can totally make Pot Roast in a crock pot, however, I have found that the meat ends up being a bit too dry and the dish overall lacks flavor. Dutch Ovens tend to distribute and retain heat better than a Crockpot, which leads to more flavorful and tender meat. Another perk is you can sear your meat in the Dutch oven, then move it straight to the oven, making it a one-pot meal.
- Chuck Roast: If you can get yourself a cut of Grass Fed Beef, it is well worth the cost. Grass Fed Beef tastes better, and also is high in Omega 3. We've been getting all of our meats from Moink Box for years now, Moink is owned and operated by farmers and they offer ethical meat boxes delivered to your doorstep.
- Olive Oil
- Onion: I love using a sweet yellow onions for this dish, but if you have a white onion that will also work.
- Carrots: I recommend using full grown carrots and chopping them down. Baby carrots tend to be washed with bleach before being packaged at the grocery store.
- Potatoes: I love using Yukon Gold Potatoes, or red potatoes.
- Balsamic Vinegar
- Red Wine: I am a big fan of Dry Farm Wines, as they source pure Natural Wines that are free of toxic additives. Also, Dry Farm Wines is the ONLY wine that does not give me a headache! If you are interested in trying their wines, using this link will earn you an extra bottle of wine for only a penny with your first order.
- Beef Broth: My go-to beef broth is Bonafide Provisions, their broth is certified organic and made from Grass Fed and Grass-finished bones. You can also use beef stock if you have that on hand.
- Gluten-Free Flour: If you don't have issues with gluten, then any flour will work. To keep it gluten-free, something like Bob's Red Mill 1:1 Gluten Free Baking Flour works really well.
- Stone Ground Mustard
- Tomato Paste
- Crushed Red Pepper Flakes
- Dried Oregano
- Kosher Salt
- Black Pepper
- Fresh Rosemary: Fresh if you have it, if not dried will work, just use ½ tsp.
- Fresh Thyme: Just like the rosemary, Fresh if you have it, if not dried will work, just use ½ tsp.
Pat Chuck Roast dry using a paper towel, and season with salt and black pepper.
Preheat the oven to 325 degrees.
Place your Dutch Oven medium-high heat. Once warm add 2 tablespoon olive oil to the pan.
Next sear the meat on both sides. This will take about 3-4 minutes per side.
Remove the meat and set aside. Lower heat to medium-low, add an additional 2 tablespoon of olive oil, along with the onion, along with a pinch of salt, and sauté for 5 minutes or until the onions are soft.
Add the garlic and cook for about 30 seconds, while stirring.
Add the wine and balsamic vinegar, stirring for 1-2 minutes to deglaze the pan. Be sure to scrape up all of the brown bits from the bottom of the pan as it provides so much flavor!
Add the broth, gluten-free flour, stone ground mustard, tomato paste, red pepper flakes, dried oregano, salt, and pepper, and bring to a low boil for 2 minutes.
Off the heat, return the meat to the Dutch Oven, and add the celery, carrots, potatoes, and fresh herbs.
Add the lid and place in the oven for 3 to 3 ½ hours. You will want to check the pot roast after it has cooked for approximately two hours. If a lot of the liquid has cooked off, be sure to add a ¼ cup to a ½ cup of additional broth as needed.
The pot roast is ready when it is fork tender.
Tips And Tricks
- Potato Size And Timing: I chop the potatoes a bit on the larger side, if you prefer smaller diced potatoes, I’d suggest adding them to the last hour or hour and a half of cooking so they don’t get super mushy.
- Sear The Meat: For best results don't skip the step of searing the meat! This allows the chuck roast to carmalize on the outside, which provides a lot of flavor.
- Deglaze The Pan: When you add the liquid, you will want to take your wooden spoon and scraped up all of the browned bits of the seared meat that get stuck to the bottom of the pot. This step will provide a lot of extra flavor to this classic pot roast.
Substitutions And Variations
- Leave Out The Potatoes: You can leave the potatoes out of the pot roast, and serve this dish over mashed potatoes, or polenta. If you want to keep this recipe low carb, you can completely omit the potatoes altogether.
- Vinegar: Personally, I love the tang and touch of sweetness that the balsamic vinegar provides. If you don't have balsamic vinegar on hand, you can substitute with a little red wine vinegar and brown sugar or coconut sugar, to help balance out the acidity.
- Non Glutlen-Free: Traditional pot roast recipes tend to contain Worcestershire sauce, which is typically not gluten-free. If you are not gluten sensitive you can add a little Worcestershire and you can also use all purpose flour instead of gluten-free flour as the thickener.
- Herbs: Feel free to mix up the fresh and dried herbs, and adjust to whatever you have on hand. You can also add a bay leaves for an additional depth of flavor.
Frequently Asked Questions
Do You Cook A Roast At 325 Degrees or 350 Degrees?
We recommend slow-cooking pot roast at 325 degrees. Cooking at this temperature will result in a longer cooking time, usually around 3-4 hours for a 3-4 pound roast. The slower cooking process allows the meat to become tender and more flavorful as it breaks down over time.
Why Is My Pot Roast Tough?
If your pot roast is tough, you maynot have cooked it long enough. The meat needs time to cook so the collagen breaks down, and tenderize. Your pot roast may also be tough because you didn't have enough liquid, the meet needs moisture, as a dry environment can lead to dry meat. Lastly if your pot roast is tough, you might be using a low quality meat. Try to get a good cut of grass-fed beef.
How To Serve
Allow the pot roast to cool for 5 minutes, shred the meat and serve. This dish tastes great by itself, however, it is also wonderful served over creamy polenta or mashed potatoes.
How To Store
If you have leftover pot roast, allow it to cool, and store it in an airtight container in the fridge for 2-3 days.
More Dutch Oven Recipes
Did you make this recipe? I’d love to see it. Hashtag it on Instagram #simpleandfraiche or leave a comment below! Thank you!
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Dutch Oven Pot Roast (Gluten Free, Dairy Free)
- Dutch Oven
- Measuring Cups and Spoons
- Cutting Board
- 2-3 lbs Chuck Roast grass fed
- 4 tablespoon Olive Oil extra virgin
- 1 medium Onion white
- 6 cloves Garlic minced
- 4 Carrots 1 inch dice (about 1.5-2 cups)
- 3 stalks Celery 1 inch dice (about 1-1.5 cups)
- 1 lb Potato 1 Inch dice
- ¼ cup Balsamic Vinegar
- 1 cup Red Wine
- 2 cups Beef Broth
- 2 tablespoon Gluten Free Flour
- 2 tablespoon Stone Ground Mustard
- 2 tablespoon Tomato Paste
- 1 teaspoon Dried Oregano
- ½ teaspoon Crushed Red Pepper Flakes
- ½ teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 2 sprigs Rosemary
- 2 sprigs Thyme
- Pat Chuck Roast dry and season with salt and pepper, and preheat the oven to 325 degrees.
- Add 2 tablespoon Olive Oil to the Dutch Oven and heat over medium heat.
- Once the Dutch Oven is warm, sear the meat on both sides. This will take about 3-4 minutes per side.
- Remove the meat and set aside. Lower to heat to medium low, 2 more tablespoon of olive oil, along with the onion, a pinch of salt, and saute for 5 minutes or until the onions are soft.
- Add the garlic and cook for about 30 seconds, while stirring.
- Add the wine and balsamic vinegar, stirring for 1-2 minutes to deglaze the pan.
- Add the broth, gluten free flour, stone ground mustard, tomato paste, red pepper flakes, dried oregano, salt and pepper and bring to a low boil for 2 minutes.
- Off the heat, return the meat to the Dutch Oven, add the celery, carrots and potatoes.
- Add the lid and place in the oven for 3 to 3 ½ hours. You will want to check the pot roast after it has cooked for approximately two hours. If all of the liquid has cooked off, be sure to add a ¼ to ½ cup of additional broth as needed.