Classic Baked Dutch Oven Pot Roast Recipe

4.34 from 12 votes

Slow cooking pot roast is a wonderful recipe that turns out tender beef and vegetables. From the cutting board to the pot, the recipe is easy to make and get cooking in your large Dutch oven.

Prep Time20

Cook Time4

Total Time4 20

Course: Beef

Cuisine: American

Servings: servings

Calories: 546kcal

Author: Julie Pollitt

Ingredients

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

Instructions

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.

Video

Notes

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.

The recipe can also be made in the Instant Pot. Just check your manual for times.

You can make a rich gravy with the liquid by adding flour to your large pot and cooking for several minutes on the stovetop, after removing the meat and vegetables.

Nutrition