Go Back Email Link
–+ servings
A bowl filled with tender Dutch oven pot roast, cooked carrots, potatoes, and sautéed shredded Brussels sprouts, with a fork resting inside. A green textured cloth is visible to the side.
Make a tender Dutch oven pot roast with chuck roast, red wine, and fresh herbs. This one-pot recipe delivers melt-in-your-mouth beef, potatoes, and carrots in a rich, savory sauce. Perfect for Sunday dinner!

Fall-Apart Dutch Oven Pot Roast (One-Pot Dinner)

Equipment

  • 1 5.5Qt Dutch oven

Ingredients 

  • 1 chuck roast 3-4lbs
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp neutral oil
  • 2 tbsp tomato paste
  • 2 cups dry red wine Cabernet Sauvignon, Syrah, or Pinot Noir
  • 1 ½ beef stock enough to come halfway up the meat
  • 1 lb baby potatoes halved if large
  • 3 carrots cut into chunks
  • 1 large onion cut into wedges or thick slices
  • 4 garlic cloves smashed
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 sprig rosemary
  • 2 tbsp cold butter for finishing the sauce

Instructions

Sear the Beef

  1. Preheat oven to 300°F (150°C).
  2. Pat beef dry, season generously with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear on all sides until deeply browned, about 4–5 minutes per side. Remove and set aside.
    1 chuck roast, 2 tsp kosher salt, 1 tsp black pepper, 2 tbsp neutral oil
    A browned and seasoned Dutch oven pot roast sits in a white enameled cast iron Dutch oven with red handles on a wooden surface. The sides of the pot show browned and charred areas from cooking.

Build the Sauce Base

  1. In the same pot, add garlic and sauté for 1 minute. Stir in tomato paste and cook until it darkens, 2–3 minutes.
    4 garlic cloves, 2 tbsp tomato paste
  2. Pour in red wine, scraping up browned bits from the pot. Simmer until reduced by half.
    2 cups dry red wine

Add Stock & Herbs

  1. Return the beef and any juices to the pot.
  2. Pour in beef stock so the liquid will come about halfway up the roast. Depending on the size of your beef, you make no use the full amount of beef stock.
    1 ½ beef stock
    A red Dutch oven on a wooden surface holds a large piece of seasoned meat, partially submerged in a dark brown broth—perfect for making a flavorful Dutch oven pot roast.
  3. Add thyme, rosemary, and bay leaf.
    2 sprigs thyme, 1 bay leaf, 1 sprig rosemary

Braise the Meat

  1. Cover and transfer to the oven. Let the beef braise for 3 hours before adding any vegetables.

Add the Potatoes

  1. After 3 hours, add the baby potatoes around the beef. Cover and return to the oven.
    1 lb baby potatoes

Add the Carrots & Onions

  1. After the potatoes have cooked for 30 minutes, add carrots and onions. Cover again and cook the final 30 minutes, until the beef is fork-tender, potatoes are soft, and veggies still have a little bite.
    3 carrots, 1 large onion
    A hand holds a fork over a red Dutch oven pot roast with potatoes and carrots simmering in dark broth, set on a wooden surface. An oven mitt rests beside the Dutch oven.

Finish the Sauce

  1. Remove beef and vegetables with a slotted spoon. Strain the braising liquid into a saucepan and simmer over medium-high heat until glossy and slightly thickened. Whisk in cold butter, one cube at a time, off heat for a smooth finish. Taste and season with salt and pepper as needed.
    2 tbsp cold butter
    A hand uses a metal whisk to stir a dark brown sauce with melted butter pieces in a red Dutch oven on a wooden surface—perfect for preparing a flavorful Dutch oven pot roast.

Serve

  1. Arrange the roast and vegetables on a platter, spoon the sauce over top, and serve with crusty bread or a salad to balance the richness.
What do you think of this recipe?Keep scrolling for the full recipe post. Please consider Leaving a Review!
QR Code linking back to recipe