Dutch Oven Pot Roast

For proof that even tough cuts of meat can shine, try this easy pot roast in a Dutch oven. You can use any of the more affordable cuts like beef chuck roast or brisket, then let time take over. Two hours in a slow cooker later and you’ve got tender, fall-apart meat in a hearty, filling and comforting stew.

There’s no need to worry about a thin or watery final result. The final step of this Dutch oven pot roast recipe is to whip up a quick roux to thicken the gravy into a silky, savory sauce.

Ingredients for Dutch Oven Pot Roast

• Beef chuck roast: We’re using boneless beef chuck roast for this Dutch oven pot roast recipe because the marbling gives tender, fall-apart results. Trim any excess fat.
• All-purpose flour: Use some of the AP flour for searing the meat, and the rest to thicken the sauce.
• Butter: Butter is better than oil when it comes to browning this meat and thickening the flour.
• Beef bouillon: Use beef bouillon granules or jelly, or make your own beef stock.
• Medium onion: Quarter the onion rather than dicing for big chunks of flavor.
• Celery: Chop up a rib of celery for additional flavor.
• Salt: There are many types of salt, but you can just use standard table salt for this Dutch oven pot roast. It will highlight the flavors of the beef and veggies.
• Pepper: Freshly ground black pepper is an essential ingredient for seasoning the beef before searing.
• Carrots: Cut them thick so they don’t disintegrate while cooking.

Directions

Step 1: Sear the beef chuck roast

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Dust the roast liberally with flour. In a Dutch oven, brown the roast on all sides in butter. Add water, bouillon granules, onion quarters, chopped celery, salt and pepper. Bring the pot to a boil, then reduce the heat, cover, and simmer for one hour.

Editor’s Tip: Searing the meat properly is so important for the flavors that follow. Don’t move it too much and make sure to scrape the bits on the bottom loose before adding the other ingredients.

Step 2: Add the carrots

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Add the chopped carrots, then cover the pot and simmer the beef for 45 to 60 minutes longer or until the meat is tender.

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Transfer the meat and carrots to a serving platter and keep them warm. Strain the cooking juices of its fat and set aside.

Step 3: Thicken the sauce

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Next, make a basic roux. In the same Dutch oven, melt the remaining butter and stir in the remaining flour. Stirring all the time, heat it until it starts to bubble. Slowly add 2 cups of the cooking liquid to the flour mixture, a bit at a time, stirring constantly until the gravy is smooth and the roux is fully incorporated. Continue cooking until the sauce thickens, then add any additional cooking juices to reach your desired consistency.

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Dutch Oven Pot Roast Variations

• Add red wine: Bring out the best from your beef by using red wine to deglaze the Dutch oven after browning the meat. Your sauce will get all those rich aromas.
• Load up on herbs: For some fragrant notes alongside the seasoning, toss in some thyme, oregano and rosemary sprigs. If you tie them into a bundle, you can easily fish them out at the end.
• Use beef broth: Instead of adding water and beef bouillon, you can use your own homemade beef broth to get the balance just the way you like it.

How to Store Dutch Oven Pot Roast

Allow your pot roast to cool then transfer it to an airtight container and refrigerate it. You can store it for three to four days. Reheat it on the stovetop or in the oven.

Can you freeze Dutch oven pot roast?

Pretty much any pot roast recipe is freezer-friendly. Split the pot roast up into smaller containers or freezer bags and store it for up to three months. The cooked carrots might turn mushy, so you may want to remove them and make a fresh batch when you reheat the pot roast on the stovetop or in the oven.

Dutch Oven Pot Roast Tips

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What can I serve with Dutch oven pot roast?

Dutch oven pot roast will result in lots of flavorful gravy, so you can’t go wrong with a carb-heavy side dish. Try mashed potatoes, boiled new potatoes or thick egg noodles. That velvety, meaty sauce will bless whatever it lands on.

What beef cuts can I use?

The beauty of cooking a pot roast in a Dutch oven is that the beef chuck roast looks tough on the countertop, but turns tender and juicy with slow cooking. Any marbled beef cut should behave the same, so you can also try bone-in chuck roast, brisket or round. Cooking times may vary, however.

How do I boost the flavors of my Dutch oven pot roast?

You’ll notice that we sidestepped tomatoes in the ingredients list, so if you feel like your sauce is lacking something, tomato concentrate or sauce might fix it. You can also season it with Worcestershire sauce, or add bay leaves or red chili flakes for a little heat.