Dutch Oven Pot Roast And Vegetables

If you are looking for a classic comfort food recipe that is both healthy and delicious then you are going to love this Dutch Oven Pot Roast and Vegetables recipe. Fall apart tender chunks of beef and soft vegetables coated in a thick and rich sauce that will leave you feeling warm and satisfied.

It is a meal that many of us remember having or making for Sunday supper with the entire family. In fact, I can almost guarantee that if you have ever had this dish you will quickly recall the aroma of the roast cooking in the oven when you walked through the front door.

Whether you serve it with mashed potatoes or roasted vegetables and dinner rolls, it is a meal that creates fond memories of a more simple and laid back time in life.

However, there are several different cooking methods to make this iconic dish. The traditional way is to cook it in a big cast iron pot in the stove.

However, I also have made Crock Pot Pot Roast many times over the years, and have even made Pot Roast in my Instant Pot. But you can’t beat the taste of when it is made in a Dutch oven.

Why Make Pot Roast In A Dutch Oven

Although it takes more time and effort than other cooking methods, there are many reasons why you should use a Dutch oven to cook your roast and vegetables.

Intensified flavor: Browning the meat in your Dutch oven over high heat not only gives the exterior great flavor and texture it also makes the roast have a deeper and richer flavor. Then when the roast gets put in the oven with the vegetables and sauce the meat becomes fall apart tender and juicy.

Crispy bits:  A Dutch oven allows the meat and vegetables to gain delicious caramelized bits on the surface, adding both great flavor and texture.

Visual appeal: There’s something undeniably satisfying about serving a pot roast directly from a beautiful Dutch oven, especially when serving dinner for family and friends.

What Type of Meat Makes The Best Pot Roast

The biggest question when it comes to making a Dutch oven pot roast is what type of roast to purchase. Hands down, the cut of beef that turns out the best is a Chuck Roast.

Chuck roast is affordable, well-marbled, and full of connective tissue that breaks down beautifully when cooked low and slow. The meat turns out rich and full of beefy flavor and the texture is melt in your mouth tender.

However there are other cuts of beef that you can use to make Dutch Oven Pot Roast. And the choice is truly a matter of personal preference for taste, texture and cost.

Brisket: Another popular option, known for its intense beefy flavor and incredibly tender texture after long, slow cooking. It can be slightly tougher than chuck but delivers incredible richness. However it is also more expensive than a chuck roast.

Shoulder Roast: Similar to chuck but leaner, offering a good balance of meat and fat. Cooks well in both slow cookers and Dutch ovens.

Round Roast: Also known as a rump roast, this cut of meat is lean and tender. It is a great option for those who prefer a less fatty pot roast. It is also a preferred cut of meat for those who want to get dinner on the table in a short amount of time because it cooks faster than a chuck roast.

Pot Roast Recipe Tips

1. The Roast: It is best to use a boneless 3-4 pound beef chuck roast. If you do purchase a roast with the bone, it will add great flavor but it will need longer to cook. I have tested both recipes and the taste difference isn’t significant to warrant the extra cooking time in my opinion.

2. Sear The Meat: Do not skip searing the roast. As the roast is being seared, it will develop a nice exterior crust and trap the juices in meat. However it also will form brown bits on the bottom of the Dutch oven that will provide great flavor for the pot roast, vegetables and the thick sauce that it cooks in.

The best way to develop a good sear on the roast is to place the Dutch oven over medium high heat. Add the oil and once the oil is hot let it sear for 5 minutes on each side. Do not disturb the roast so that the golden crust can develop.

Wine or Broth

3. Dry Red Wine: The depth and flavor that dry red wine provides in this recipe is irreplaceable. Use a Pinot Noir, Merlot or Cabernet Sauvignon drinking wine. However if you prefer to not cook with wine, substitute the wine with a good quality beef broth for best results.

4. Use an Instant Read Digital Thermometer: Although beef is safe to eat at 165°F, if you want fall apart, melt in your mouth beef, let cook until the internal temperature reaches 204°F.

5. Storing & Freezing: As with many comfort food recipes this Dutch Oven Pot Roast only gets better with time. Therefore, if you have any leftovers refrigerate them in a closed container for up to 3 days.

Freezing: Freeze in air-tight freezer safe containers for up to 2 months. Just be sure to label the contents so you know what is in the container.

Dutch Oven Pot Roast and Vegetables

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

• 3 pounds beef chuck roast – boneless
• Kosher salt and ground black pepper
• Olive oil
• 2 large yellow onions, peeled and cut in chunks
• 6 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (or beef broth)
• 2 to 3 cups beef broth, plus more as needed
• 2 teaspoons Worcestershire sauce
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves, dried
• 1 pound baby carrots
• 1 ½ pounds baby yellow potatoes

INSTRUCTIONS

Preheat oven to 300°F (150°F).

Generously season the meat with Kosher salt and ground black pepper on all sides.

Heat 2 tablespoons of olive oil in a large 7-8 quart Dutch oven pot over medium high heat. Sear on each side until golden brown, about 5-6 minutes per side. Remove the roast from the pot and set aside.

Reduce the heat to medium. Add the onions and saute until they start to soften (approximately 3 minutes). Then add the minced garlic and cook for another 30 seconds or until fragrant. 

Pour the red wine (or beef broth) into the pot, and use a wooden spatula to deglaze the brown bits from the bottom of the Dutch oven. Then add 2 cups of beef broth, Worcestershire sauce, tomato paste, fresh thyme sprigs, fresh rosemary rosemary sprigs, and bay leaves.

Stir the mixture and bring to a simmer. Place the chuck roast and any residual juices back into the Dutch oven. If the liquid doesn’t cover at least half of the meat add more beef broth until it does.

Place the lid on the Dutch oven and place in the preheated oven and bake for 1 1⁄2 hours.

Carefully remove the pot from the oven. Slowly open the lid away from your face and add the baby carrots and potatoes. Stir so that the majority of the potatoes and onions are in the liquid.

Cover and carefully return the pot to the oven and continue to cook for another 1 1⁄2 – 2 hours more or until the meat reaches 204°F when checked with an instant read digital thermometer and is fall apart tender.

Serve warm.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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