Pot roast is a hearty meal with beef chuck roast, vegetables, flavorful red potatoes, and seasonings cooked in a one-pot Dutch oven.
You end up with tender meat, soft-cooked veggies, and a complete meal that everyone loves.
Dutch Oven Pot Roast
Dutch oven beef chuck roast recipes are always wonderfully delicious.
We love a flavorful pot roast around here for several reasons. They are so easy to make, they will feed a crowd, they are versatile, and they are so tasty and filling.
This is one of those comfort foods that the whole family will love.
If you don’t have a Dutch oven, you can cook the same great recipe in a Crock Pot on low for eight hours.
Pot Roast Ingredients
- Olive oil
- Black pepper
- Boneless chuck roast
- Diced onion
- Minced garlic
- Diced celery
- Red potatoes
- Worcestershire Sauce
- Red wine vinegar
- Beef broth (or beef stock)
- A packet of dried onion soup
Full recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How To Make The Easy Dinner
- Place the Dutch oven on the stovetop and turn on medium-high heat.
- Pour the olive oil into the Dutch oven. (Be careful it will be hot and popping).
- Next, place the meat into the pot and sear for five minutes on both sides.
- Add the remaining ingredients and place the lid on top.
- Bake in a 375-degree oven for four hours or until you have a tender pot roast.
If this is your first time making the dish, you can print out the recipe card below with the directions or follow along with the step-by-step instructions right here.
Start by placing the Dutch oven on top of the stove and turn the burner on medium-high heat.
Once the pot heats up, pour the olive oil into the pan (be careful as the oil might pop up out of the pan).
You will be starting the recipe out on the stovetop and moving the pot to the oven after a few steps.
Searing the meat is an optional step. You don’t have to do it, but searing seals in the flavor; however, it will still taste great if you skip this step.
For this recipe, I used a 5.5-quart Dutch oven.
There are a lot of good Dutch oven brands out there to choose from. If you don’t want to spend a lot you can still get a very nice Dutch oven at Home Goods or TJ Maxx when they have them in stock.
Place the beef chuck roast into the bottom of the pan and sear it for five minutes on each side.
The idea is to get the meat a little bit crusty on each side.
After searing the beef, dice the onions and the celery and add them to the pot.
You can use either white or yellow onions.
Next, add the carrots and the minced garlic.
I used baby carrots so I didn’t have to peel or cut them. I also bought the garlic already minced. It just makes life a little easier if you can have those things pre-minced.
You can also use garlic cloves and mince those instead if you would like to do that.
Slice the tomatoes and add them to the pot.
Sprinkle the dried onion soup mix over the top of the vegetables and meat.
The onion soup is going to add so much flavor to the recipe.
I buy the Lipton or generic soup mix that comes with two packets. One packet is just enough for this recipe.
Next, pour the Worcestershire sauce on top of the ingredients.
Pour the red wine vinegar into the pot next.
You can use either red wine vinegar or red wine for the recipe. Both taste great.
Pour the beef stock (or beef broth) into the pot.
Cut up the red potatoes and add them in. Sprinkle some pepper on top and give everything a good stir.
I didn’t use any salt in this recipe because there is already a lot in the onion soup mix.
Place the lid on top. Cooking time is for three-and-a-half to four hours at 375-degrees.
If the roast is not tender and the potatoes are not soft, cook for at least 30 more minutes or until the roast is tender.
The internal temperature of the meat should be 195-200-degrees. And, the meat will be falling apart.
There is a lot of liquid in this recipe, so the food will be nice and tender when it’s done cooking.
The recipe is such a wonderfully easy recipe for Sunday dinner, family gatherings, or any time in between.
Sides To Serve With The Beef Chuck Roast Recipe
We eat this like a bowl of soup and the pan juices taste amazing. My husband said it is his favorite pot roast recipe.
More Delicious Slow Cooker Meals
- Crock Pot beef and noodles
- Slow cooker BBQ beef
- Crock Pot sausage and peppers
- Crock Pot Italian chicken
- Crock Pot chicken and rice
- Slow cooker chicken and gravy
- Slow cooker pot roast
- Mississippi pot roast from Southern Home Express
How Do I Store Leftovers?
Be sure to store the leftovers in an airtight container in the refrigerator. When you’re ready to eat some more, add it to a microwave-safe bowl and microwave for two to three minutes.
Be sure to add some of the juices to the bowl before microwaving.
It will still be a tender roast when reheated the next day.
Beef Chuck Roast Recipe
Check out the recipe card below, grab the simple ingredients, and start cooking! This is the best pot roast recipe, and it’s one of those easy dinners you will want to make again and again.
Then, share your comments below and share a picture of your dinner on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us so we can try it, too!
- 1 Tablespoon olive oil
- 1 teaspoon black pepper
- 3 pounds boneless chuck roast
- 1/2 diced onion (yellow or white)
- 1 Tablespoon minced garlic
- 4 stalks diced celery
- 8 ounces baby carrots
- 1.5 pounds red potatoes
- 3 tomatoes, sliced
- 2 Tablespoons Worcestershire sauce
- 1 cup red wine vinegar (or red wine)
- 2 cups beef broth or beef stock
- 1 ounce onion soup mix
- Preheat the oven to 375-degrees.
- Place the Dutch oven on the stovetop and turn the burner on medium high heat.
- Once the pan heats up, pour the oil into the pan (be careful as the oil may pop in the heat).
- Add the chuck roast and sear for five minutes on each side. It will sizzle.
- Next, add the onions, celery, garlic, tomatoes, carrots, Worcestershire sauce, red wine vinegar, beef broth, pepper, dry onion soup mix, and potatoes and stir.
- Cover with the lid and place in the oven.
- Bake for three-and-a-half to four hours or until the meat and potatoes are tender.
TIP: If you don't have a Dutch oven, you can easily make this recipe in a slow cooker. Add the simple ingredients to a Crock Pot and cook at the low temperature for eight hours or until the meat is tender.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 546Total Fat: 28gSaturated Fat: 11gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 141mgSodium: 792mgCarbohydrates: 26gFiber: 4gSugar: 5gProtein: 46g