Easy Dutch Oven Pot Roast (One-Pot Dinner)

Dutch Oven Pot Roast with a sprig of rosemary.

4.58 from 14 votes

Easy Dutch Oven Pot Roast (One-Pot Dinner)

This tender, fall-apart Dutch Oven Pot Roast with perfectly cooked vegetables is a one-pot wonder that any home cook can master. It's surprisingly easy to make and only takes a few simple steps on the stove before the oven does the rest!

Prep Time20

Cook Time3 30

Total Time3 50

Course: Dairy Free, Gluten Free, Main Course

Cuisine: American

Servings:

Calories: 1041kcal

Author: Nadia

Equipment

Dutch Oven
Tongs
Spatula
Knife
Measuring Cups and Spoons
Cutting Board

Ingredients

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

Instructions

Preheat the oven to 325 degrees f. Pat the chuck roast dry using paper towels, and season generously with sea salt and black pepper.
2-3 lbs Chuck Roast, ½ teaspoon Sea Salt, ½ teaspoon Black Pepper
Place your large Dutch Oven on medium-high heat. Once warm add 2 tablespoons of olive oil to the pan. Sear the meat on both sides. This will take about 3-4 minutes per side.
4 tablespoon Olive Oil
Remove the meat and set aside. Lower heat to medium-low, add 2 tablespoons of olive oil, along with the onion, and pinch of salt. Sauté for 5 minutes or until the onions are soft. Add the garlic and cook for about 30 seconds, while stirring.
1 medium Onion, 6 cloves Garlic
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!
1 cup Red Wine, ¼ cup Balsamic Vinegar
Next 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.
2 cups Beef Broth, 2 tablespoon Gluten Free Flour, 2 tablespoon Stone Ground Mustard, 2 tablespoon Tomato Paste, ½ teaspoon Crushed Red Pepper Flakes, 1 teaspoon Dried Oregano
Off the heat, return the meat to the Dutch Oven, and add the chopped celery, carrots, potatoes, and fresh herbs.
4 Carrots, 3 stalks Celery, 1 lb Potato, 2 sprigs Rosemary, 2 sprigs Thyme
Place the lid on the Dutch oven and put it in the oven for 3 to 3 ½ hours. After about 1.5 - 2 hours braise the roast with some cooking liquid. Check it again after 3 hours. If a lot of the liquid has cooked off, add a ¼ cup to a ½ cup of additional broth as needed.
After about 3 ½ hours the veggies should be soft and the roast should be fork tender. Remove it from the oven and shred using two forks.

Notes

Expert Tips And Notes

- Don't skip the sear: This is where the magic starts. Getting that deep, golden crust on the meat adds so much flavor to the whole dish.
- Low and slow wins: Pot roast isn't something you rush. Give it time to break down and get tender-it's totally worth the wait.
- Potato size matters: If you chop them small, they'll get mushy. I like to leave them in big chunks, or add them during the last 90 minutes if I'm using smaller ones.
- Use a good Dutch oven: I've been using my Le Creuset for over 20 years, and it never lets me down. It cooks evenly, holds heat like a champ, and cleans up easily.
- Check your liquid: If it looks like too much has cooked off halfway through, just add a bit more broth-¼ to ½ cup usually does the trick.
- Leave the twine on: If your chuck roast comes tied with butcher's twine, you can leave it on while it cooks. It helps the roast hold its shape during braising, especially if you want to slice it instead of shredding it. Just snip it off before serving.

Nutrition