A great pot roast is one of the most rewarding dinners you can make, and a Dutch oven is the best tool for it. This Dutch Oven Pot Roast with Red Wine and Herbs starts with a deeply seared chuck roast, braises it slowly with red wine, broth, rosemary, and thyme, and finishes with carrots and potatoes that soak up all the juices. The meat comes out fork-tender, and the pan liquid turns into a rich gravy. Most of the time is hands-off oven time, so it is perfect for a lazy Sunday. If you want a more traditional version, see my Classic Pot Roast.
Table of Contents
Why This Dutch Oven Pot Roast Works
- Chuck roast is the right cut: it is well marbled and full of collagen, which melts during a long braise into tender, juicy meat.
- A hard sear builds flavor: browning the roast creates the deep, savory base for the whole dish.
- Just enough liquid: the liquid should come about halfway up the meat, so it braises instead of boiling.
- Vegetables go in late: potatoes and carrots are added partway through, so they turn tender but not mushy.
Technically, pot roast is braising: cooking a tough cut slowly in a covered pot with liquid at low heat. A Dutch oven holds steady heat and traps steam, so the meat stays moist for hours.
Ingredients for Dutch Oven Pot Roast
- 3 1/2 to 4 pounds boneless beef chuck roast
- 1 tablespoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 3/4 cup dry red wine (or extra broth)
- 3 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 1/2 pounds baby yellow or red potatoes, halved
- 4 large carrots, cut into 2-inch chunks
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for gravy)
How to Make Dutch Oven Pot Roast
Step 1: Heat the Oven and Season the Roast
Preheat the oven to 300°F with a rack in the lower third. Pat the roast dry with paper towels and season it all over with the salt and pepper. Dry meat browns better.
Step 2: Sear the Beef
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3 to 4 minutes per side, until deeply browned all over. Transfer it to a plate.
Step 3: Build the Base
Lower the heat to medium. Add the onion and celery to the pot and cook for 5 minutes, scraping up the browned bits. Stir in the garlic and tomato paste and cook for 1 minute.
Step 4: Deglaze
Pour in the red wine and simmer for 2 to 3 minutes, scraping the bottom of the pot, until it reduces by about half. Add the broth and Worcestershire.
Step 5: Braise the Roast
Return the roast to the pot, nestle in the rosemary, thyme, and bay leaves, and bring to a simmer. The liquid should come about halfway up the roast. Cover tightly and cook in the oven for 2 hours.
Step 6: Add the Vegetables
Carefully remove the pot from the oven. Turn the roast over and tuck the potatoes and carrots around it, pushing them down into the liquid. Cover and cook another 1 1/2 to 2 hours, until the meat is fork-tender and the vegetables are soft. The USDA sets a minimum of 145°F for beef, as noted in its guidance on safe cooking temperatures, but pot roast is cooked well beyond that until it falls apart.
Step 7: Rest and Make the Gravy
Move the roast and vegetables to a platter and cover loosely with foil. Discard the herb stems and bay leaves. Skim fat from the liquid, then simmer it on the stove for 5 minutes. For a thicker gravy, whisk in the cornstarch slurry and cook for 2 minutes. Taste and adjust the seasoning. Slice or shred the roast and serve with the gravy.
How to Serve Dutch Oven Pot Roast
Spoon the roast, vegetables, and plenty of gravy into shallow bowls. For extra comfort, serve it over creamy mashed potatoes and add warm soft dinner rolls for mopping up the juices. Steamed green beans or a crisp salad add a fresh contrast. Leftovers make great sandwiches, hash, or pot roast tacos.
How to Store and Reheat Leftovers
Cool the pot roast and refrigerate it in its gravy within 2 hours. It keeps for 3 to 4 days. Reheat gently in a covered pot over medium-low heat, or in a 300°F oven, with a splash of broth to keep the meat moist. Freeze the beef and gravy without the potatoes for up to 3 months, because cooked potatoes turn grainy when frozen. Thaw overnight in the refrigerator.
Tips and Variations
- Choose a well-marbled chuck roast. Lean cuts like round roast dry out.
- Do not skip the sear. It adds much of the flavor.
- Keep the liquid at about halfway up the roast. Covering the meat completely makes it boil rather than braise.
- If the meat is still tough, it needs more time. Return it to the oven for another 30 minutes and check again.
- Replace the wine with an extra 3/4 cup of beef broth and a teaspoon of red wine vinegar.
- Add parsnips or mushrooms with the potatoes for extra flavor.
- Use a slow cooker instead: sear, then cook on LOW for 8 to 10 hours with the vegetables added for the last 4 hours.
Frequently Asked Questions
What is the best cut of meat for pot roast?
Boneless beef chuck roast is the best choice because of its marbling and collagen. Brisket and bottom round can also work, though chuck stays juiciest.
How long does pot roast take in a Dutch oven?
About 3 1/2 to 4 hours at 300°F for a 3 1/2- to 4-pound roast. A smaller roast may need closer to 3 hours.
Should pot roast be covered with liquid?
No. The liquid should reach about halfway up the meat so the top browns and the bottom braises.
Why is my pot roast tough?
It is undercooked. Tough cuts need enough time for the collagen to melt. Keep cooking until the meat pulls apart with a fork.
Can I make pot roast without wine?
Yes. Replace the wine with beef broth and add a splash of red wine vinegar or balsamic vinegar for acidity.
Dutch Oven Pot Roast with Red Wine and Herbs
Ingredients
Main Ingredients
- 3 ½ to 4 pounds boneless beef chuck roast
- 1 tablespoon kosher salt Plus more to taste.
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- ¾ cup dry red wine Or replace with extra beef broth.
- 3 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 ½ pounds baby yellow or red potatoes, halved
- 4 large carrots, cut into 2-inch chunks
- 1 tablespoon cornstarch Optional, mixed with 2 tablespoons cold water for gravy.
Instructions
Cooking
- Preheat the oven to 300°F. Pat the roast dry and season with the salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat and sear the roast 3 to 4 minutes per side until deeply browned. Remove to a plate.
- Reduce the heat to medium. Cook the onion and celery 5 minutes, then the garlic and tomato paste 1 minute.
- Add the wine and simmer 2 to 3 minutes, scraping the bottom, until reduced by half. Add the broth and Worcestershire.
- Return the roast to the pot with the rosemary, thyme, and bay leaves; the liquid should come halfway up the roast. Cover and cook in the oven for 2 hours.
- Turn the roast, add the potatoes and carrots, cover, and cook 1 1/2 to 2 hours more until the meat is fork-tender.
- Rest the roast, skim the fat, simmer the liquid (thickening with the cornstarch slurry if desired), and serve the roast sliced or shredded with the vegetables and gravy.
