Dutch Oven Pot Roast

5 from 2 votes

Slow-braised Dutch Oven Pot Roast is the ultimate comfort food meal, combining tender beef, rich gravy and hearty vegetables. It's a cozy, one-pot meal the whole family will love! Here's another comfort food dish that's always popular, Chicken Spaghetti with Rotel! And for more Dutch oven recipes, check out this recipe roundup for cooking chicken.

Prep Time20

Cook Time3 30

Total Time3 50

Course: Main Course

Cuisine: American

Servings:

Calories: 832kcal

Author: Melinda O'Malley Keckler

Ingredients

3-4 pounds beef chuck roast
⅓ cup flour
1 teaspoon pepper
1 teaspoon salt
¼ cup light olive oil or avocado oil - any high heat cooking oil will work fine
4 garlic cloves 2 tablespoons, minced garlic
1 large onion sliced and diced, 2 cups of diced onion
¾ cup ketchup
2 cups beef broth
2 teaspoons Worcestershire sauce
2 cups carrots peeled and diced into 1” chunks, about 3 large carrots
3 yams or sweet potatoes peeled and diced into 2” chunks, 4 cups of sweet potatoes
1 cup celery diced into 2" chunks, about 3 stalks of celery trimmed
3 tablespoons corn starch OPTIONAL: to thicken the gravy
3 tablespoons water OPTIONAL: to thicken the gravy

Instructions

Preheat oven to 300°F.
Combine the flour, salt and pepper and spread on a plate. Roll the pot roast in the flour mixture to coat it on all sides. You may not need all of the flour mixture; toss out any that's leftover.
3-4 pounds beef chuck roast, ⅓ cup flour, 1 teaspoon pepper, 1 teaspoon salt
Heat ¼ cup of light olive oil (or avocado oil) in a large 7-8 quart Dutch oven pot over medium-high heat until the oil begins to shimmer.
¼ cup light olive oil
Place the pot roast in the hot oil and sear it on all sides until well browned. About 4-5 minutes per side. Don't worry about browning the edges of the roast.
As the pot roast browns, combine the ketchup, beef broth and Worcestershire sauce in a glass measuring cup or small bowl. Whisk to blend. Set aside.
¾ cup ketchup, 2 cups beef broth, 2 teaspoons Worcestershire sauce
Remove the pot roast from the Dutch oven and place it on a dish or plate, covered lightly with foil to keep it warm.
Reduce the heat on the stove and add the onions and garlic to the pan. Cook over medium heat until the onions have softened and the garlic is fragrant, about 5 minutes.
4 garlic cloves, 1 large onion
Pour the blended beef stock, ketchup and Worcestershire sauce into the pan. Boost the heat to medium-high and bring the liquid ingredients to a boil. Use a wooden spoon to gently scrape any brown bits from the sides of the pan.
Return the browned pot roast to the pan along with any juices that might have collected in the dish. About half the pot roast should be submerged in the liquid. Turn off the heat.
Cover the Dutch oven with the lid and bake in the oven for 90 minutes.
While the pot roast is in the oven, dice the carrots, sweet potatoes and celery.
After 90 minutes of cooking, remove the Dutch oven from the oven and add the diced vegetables; place them evenly in the liquid around the pot roast.
Cover the pan and return the pot roast to the oven. Cook for an additional 2 hours.
2 cups carrots, 3 yams or sweet potatoes, 1 cup celery
Use a large, sturdy spatula to carefully transfer the pot roast and veggies to a large platter and serve with a large fork and tongs.
Serve the gravy on the side from a small bowl or gravy boat and spoon the gravy over mashed potatoes, rice or biscuits.
GRAVY OPTION: To thicken the gravy, after removing the roast and veggies, use potholders to carefully place the hot Dutch oven back on the stovetop.
In a small bowl, blend 3 tablespoons of corn starch with 3 tablespoons of water and whisk it into the hot broth over medium-high heat.
Whisk until thickened, about two minutes, then ladle the gravy into a gravy boat or small bowl.
3 tablespoons corn starch, 3 tablespoons water

Notes

I highly recommend using (affiliate link) Better Than Bouillon to make your beef broth. But you could also use vegetable broth. Note, I use double the amount recommended on the package of the Better Than Bouillon blendable base to create a super-rich broth. For each cup of water, I add 2 teaspoons of the base, instead of one teaspoon.

Nutrition