|

Dutch Oven Pot Roast

Tender, savoury Dutch Oven Pot Roast with carrots and rich gravy—perfect for cozy dinners, special occasions, or meal prepping.

Tender, savoury Dutch Oven Pot Roast with carrots and rich gravy—perfect for cozy dinners, special occasions, or meal prepping.

There’s nothing quite as comforting as a hearty Dutch Oven Pot Roast. This classic dish is a perfect example of how simple ingredients and slow cooking can create incredible flavours.

With tender, fall-apart beef, sweet carrots, and a rich, savoury gravy, this pot roast is ideal for cozy family dinners, special occasions, or even meal prepping for the week ahead. Cooking the roast in a Dutch oven ensures even heat distribution and locks in moisture, making every bite melt-in-your-mouth delicious.

Whether served with crusty bread, creamy mashed potatoes, or as-is, this recipe is sure to become a favourite in your household. Let’s dive into the ultimate comfort food!

Tender, savoury Dutch Oven Pot Roast with carrots and rich gravy—perfect for cozy dinners, special occasions, or meal prepping.

Tips for the Perfect Pot Roast

  • Searing for Flavour: Ensure the dutch oven is fully heated before adding the roast for a good sear. A properly seared roast locks in flavour and creates a rich crust.
  • Deglaze for Depth: Don’t skip deglazing the pan with beef broth after sautéing the onions and garlic. This process lifts all those caramelized bits and enhances the flavour of the sauce.
  • Low and Slow Cooking: Patience is key! Cooking at 300°F ensures a tender roast that falls apart beautifully.
  • Adjusting the Gravy: For a thicker sauce, use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) and simmer the gravy on the stovetop after cooking.
  • Add Potatoes: Instead of serving with mashed potatoes, you can add potatoes into the recipe. Chop into thick 2 inch chunks. Add the potatoes into the dutch oven at the same time as the carrots and cook until fork tender.
  • Vegetable Variations: Swap or add veggies like baby carrots, celery, bell peppers, or mushrooms for added variety.

Storing and Reheating

  • Refrigerator: Cool completely before transferring to an airtight container. Store for up to 3–5 days, ensuring the meat is covered in sauce to prevent drying out.
  • Freezer: Cool completely and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm in a saucepan over medium heat or microwave in 30-second increments until heated through.
Ingredients for dutch oven pot roast.

Ingredients & Substitutions

  • Boneless Beef Chuck Roast: This cut is ideal for its marbling and tenderness when cooked low and slow. You can substitute with a bone-in chuck roast, brisket, or even a beef shoulder roast.
  • All-Purpose Flour or Cornstarch: Used for coating the roast and helping to create a slight crust. Cornstarch is gluten-free, or you can skip this step altogether if needed.
  • Salt and Pepper: Essential for seasoning the roast. Adjust to your taste preferences or substitute with your favourite seasoning blend.
  • Garlic Powder & Onion Powder: These add extra flavour to the roast. You can swap them for fresh garlic and onions for a more robust taste.
  • Avocado Oil: Ideal for searing due to its high smoke point. Substitute with vegetable oil, canola oil, or even olive oil.
  • Sweet Onions: Bring a touch of natural sweetness to the dish. Yellow onions or white onions work well as alternatives.
  • Garlic: Freshly minced garlic enhances the flavour of the sauce. You can substitute with 1 teaspoon of garlic powder if fresh garlic isn’t available.
  • Beef Broth: Adds richness and depth to the sauce. Substitute with vegetable broth, chicken broth, or even water with a bouillon cube.
  • Tomato Paste: Adds a concentrated tomato flavour to the sauce. If unavailable, use canned tomato sauce or puree, though you may need to reduce the liquid slightly.
  • Brown Sugar: Balances the acidity in the tomato paste. Honey, maple syrup, or white sugar can also work.
  • Worcestershire Sauce: Adds umami and depth. Soy sauce or tamari can be used as a substitute.
  • Fresh Thyme & Rosemary: Provide earthy, herbaceous notes. You can use dried thyme and rosemary (½ teaspoon each) if fresh isn’t available. Oregano or Italian seasoning are also good substitutes.
  • Bay Leaves: Add subtle, savory flavour. Omit if you don’t have any on hand.
  • Carrots: Provide natural sweetness and texture. Baby carrots can be used for convenience, or substitute with parsnips or turnips.
  • Fresh Parsley: Optional garnish for brightness. Other fresh herbs like thyme, rosemary, or chives can also be used.
Featured beef dinner ideas including BBQ bacon burgers, slow cooker Italian beef, and copycat white castle sliders.

Looking for More Beef Dinner Ideas?

Check out more of my favourite beef dinners!

Juicy BBQ Bacon Burgers topped with caramelized onions, peppers, melted cheese, crispy bacon, and sweet n spicy BBQ sauce.

The best slow cooker Italian Beef recipe made with chuck roast, seasonings & pepperoncini. Flavourful, tender beef for sandwiches!

Make juicy, flavorful Copycat White Castle Sliders at home! These mini burgers feature soft buns, onions, and melted cheese perfection.

Tender, savoury Dutch Oven Pot Roast with carrots and rich gravy—perfect for cozy dinners, special occasions, or meal prepping.

How to Make a Dutch Oven Pot Roast

Yields: 6 Servings | Prep time: 30 minutes | Cook time: 3 hours 30 minutes

Ingredients:

  • 3.5 pounds boneless beef chuck roast
  • 2 tablespoons all-purpose flour or corn starch
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1-2 tablespoons avocado oil, for searing roast
  • 2 large sweet onions, halved and thickly sliced
  • 6-8 cloves garlic, minced
  • 3 cups beef broth, divided
  • 3 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • 3 sprigs fresh thyme, chopped, or ½ teaspoon dried
  • 3 sprigs fresh rosemary, chopped, or ½ teaspoon dried
  • 2 dried bay leaves
  • 5 large carrots, peeled and cut into 2 inch pieces
  • Fresh parsley, thyme, or rosemary for garnish

Directions:

Preheat oven to 300 degrees Fahrenheit.

Pat the chuck roast dry with a paper towel.

Image 1 showing the roast covered in seasoned cornstarch, image 2 showing the roast seared in a dutch oven.

In a small bowl, combine the cornstarch and seasonings together and mix well. Season the entire chuck roast on both sides. (Image 1)

Heat a large dutch oven on the stove top over medium-high heat. Once hot, add avocado oil.

Add the roast to the hot dutch oven and sear for 5-8 minutes on each side until browned and a nice crisp crust forms. (Image 2) Transfer to a plate and set aside.

Image 3 showing onions and garlic added to the dutch oven, image 4 showing broth added to the dutch oven.

Using the same dutch oven, reduce the heat to medium, then add the onions and minced garlic. Sauté for 2-3 minutes until just fragrant. (Image 3)

Add a big splash of beef broth and deglaze the pan by scraping up the browned bits from the bottom of the pan with a wooden spoon. This helps to make the broth/gravy more flavourful. (Image 4)

Image 5 showing broth and seasonings added to the onions. Image 6 showing the roast added back to the dutch oven.

Add the remaining beef broth, tomato paste, brown sugar, Worcestershire sauce, fresh thyme and rosemary, and bay leaves. (Image 5) Stir to combine. Then bring the dutch oven to a boil.

Once the dutch oven is boiling, transfer the seared roast back into the pot and cover with a lid. (Image 6) Place in the preheated oven and bake, covered, for 3 hours.

Image 7 showing carrots added to the dutch oven, and image 8 garnished with herbs.

Remove from the oven and add the carrots to the dutch oven. Cover with a lid and then return to the oven to cook for an additional 30 minutes, or until the meat falls apart. (Image 7)

Plate and garnish with fresh herbs. (Image 8) Serve as is or with a side of crusty bread. Enjoy!

Note: If you want gravy from the sauce, place the dutch oven on the stovetop over medium heat. Remove the meat and vegetables and transfer to a serving platter. Take 2 tablespoons cold water and whisk in 1 tablespoon of cornstarch to make a slurry. Return it to the dutch oven and stir it in with the remaining sauce. It will begin to thicken as the sauce heats up. Make sure to use cold water for the slurry as it will dissolve better.

Dutch Oven Pot Roast
Yield: 6 Servings

Dutch Oven Pot Roast

Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours

Tender, savoury Dutch Oven Pot Roast with carrots and rich gravy—perfect for cozy dinners, special occasions, or meal prepping.

Ingredients

  • 3.5 pounds boneless beef chuck roast
  • 2 tablespoons all-purpose flour or corn starch
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1-2 tablespoons avocado oil, for searing roast
  • 2 large sweet onions, halved and thickly sliced
  • 6-8 cloves garlic, minced
  • 3 cups beef broth, divided
  • 3 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • 3 sprigs fresh thyme, chopped, or ½ teaspoon dried
  • 3 sprigs fresh rosemary, chopped, or ½ teaspoon dried
  • 2 dried bay leaves
  • 5 large carrots, peeled and cut into 2 inch pieces
  • Fresh parsley, thyme, or rosemary for garnish

Instructions

  1. Preheat oven to 300 degrees Fahrenheit.
  2. Pat the chuck roast dry with a paper towel.
  3. In a small bowl, combine the cornstarch and seasonings together and mix well. Season the entire chuck roast on both sides.
  4. Heat a large dutch oven on the stove top over medium-high heat. Once hot, add avocado oil.
  5. Add the roast to the hot dutch oven and sear for 5-8 minutes on each side until browned and a nice crisp crust forms. Transfer to a plate and set aside.
  6. Using the same dutch oven, reduce the heat to medium, then add the onions and minced garlic. Sauté for 2-3 minutes until just fragrant.
  7. Add a big splash of beef broth and deglaze the pan by scraping up the browned bits from the bottom of the pan with a wooden spoon. This helps to make the broth/gravy more flavourful.
  8. Add the remaining beef broth, tomato paste, brown sugar, Worcestershire sauce, fresh thyme and rosemary, and bay leaves. Stir to combine. Then bring the dutch oven to a boil.
  9. Once the dutch oven is boiling, transfer the seared roast back into the pot and cover with a lid. Place in the preheated oven and bake, covered, for 3 hours.
  10. Remove from the oven and add the carrots to the dutch oven. Cover with a lid and then return to the oven to cook for an additional 30 minutes, or until the meat falls apart.
  11. Plate and garnish with fresh herbs. Serve as is or with a side of crusty bread. Enjoy!

Notes

If you want gravy from the sauce, place the dutch oven on the stovetop over medium heat. Remove the meat and vegetables and transfer to a serving platter. Take 2 tablespoons cold water and whisk in 1 tablespoon of cornstarch to make a slurry. Return it to the dutch oven and stir it in with the remaining sauce. It will begin to thicken as the sauce heats up. Make sure to use cold water for the slurry as it will dissolve better.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

8 oz of meat

Amount Per Serving: Calories: 765Total Fat: 46gSaturated Fat: 18gTrans Fat: 2gUnsaturated Fat: 25gCholesterol: 220mgSodium: 1410mgCarbohydrates: 21gFiber: 3gSugar: 10gProtein: 69g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although lifeloveliz.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Tag your creations with #LifeLoveLiz on Instagram & subscribe for more!

Tender, savoury Dutch Oven Pot Roast with carrots and rich gravy—perfect for cozy dinners, special occasions, or meal prepping.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *