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–+ servings

Dutch Oven Pot Roast with Potatoes and Carrots (Easy Chuck Roast Recipe)

Shredded pot roast on a dinner plate alongside carrots, celery, and baby potatoes, ready for a family meal.
This easy Dutch oven pot roast with potatoes and carrots uses chuck roast for tender, cozy comfort food that feeds the family and makes great leftovers.
Heather
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Serving Size 8 servings

Ingredients

  • 3 to 4 pound chuck roast
  • 1-2 teaspoons each Salt and black pepper for the roast
  • 2 Tablespoons olive oil
  • 1 large yellow onion chopped
  • 6 cloves garlic crushed or sliced
  • 4 large carrots cut into chunks or approx. 1 1/2 cups carrot chips (like I used in the pictures)
  • 1.5 pounds baby Yukon potatoes
  • 3 cups beef broth
  • 1 cup Cabernet wine
  • 3 Tablespoons tomato paste
  • 1/2 teaspoon each salt and pepper for the braising liquid
  • 1 Tablespoon Soy sauce or Worcestershire sauce
  • 1 Teaspoon dried thyme or 3 sprigs fresh thyme
  • 2 bay leaves

Instructions

  • Prep & Sear: Heat 2 tbsp olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Season 3–4 lb chuck roast generously with salt and pepper. Sear on all sides until browned, about 4–5 minutes per side. Remove roast and set aside.
  • Veggie Base: In the same pot, sauté 1 large chopped onion until slightly softened, about 5–6 minutes. Add 6 sliced or crushed garlic cloves, 3 tbsp tomato paste, and 1 tbsp soy sauce; cook 1 minute more, stirring constantly.
  • Deglaze & Build Flavor: Pour in 1 cup Cabernet Sauvignon to deglaze, scraping up any brown bits from the bottom. Let wine reduce slightly for 2–3 minutes.
  • Braise: Return roast to the pot. Add 3 sprigs thyme, 2 bay leaves, salt and pepper, 1 tbsp rice wine vinegar, and 4 cups beef broth. The liquid should cover about half of the meat – if not, add more beef broth as needed. Bring to a gentle simmer. Cover and cook on low heat for 3 hours at 300°, or until meat is tender.
  • Add Potatoes and Carrots: About 1 1/2 hours before finishing, stir in 1.5 lb baby Yukon potatoes and 4 chopped carrots (I like using 1.5 cups of the carrot chips). Cover and continue cooking until potatoes are tender and roast is fork-tender.
  • Serve: Remove thyme sprigs and bay leaves. Adjust seasonings as needed. Shred roast and serve with braised veggies and potatoes. Spoon some of the rich pan juices over the top for extra flavor.
  • One More Thing: Now, I like to thicken my roast sauce up a bit, I like my sauce to have a bit of body so this is what I do at the end, before serving... THIS IS TOTALLY OPTIONAL!! ... but I like it ..... Beurre Manié (Best for end-of-cooking): This is a paste of equal parts softened butter and raw flour kneaded together. I then add a bit of the roast gravy and whisk it all together and then pour it back into my gravy where the butter melts and releases the flour to thicken the liquid without causing lumps. I used 2 tablespoons each of butter and all purpose flour. Again, totally optional but it thickens up your pot roast gravy a bit.

Notes

Tips and Tricks

  • Cut vegetables large so they don’t get mushy
  • This beef roast with vegetables tastes even better the next day
  • Mash a few potatoes into the gravy if you like it thicker
  • Perfect served with dinner rolls, biscuits and gravy, or mashed potatoes
  • Leftovers make killer sandwiches or bowls