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A tender Dutch Oven Pot Roast, ready to serve

Classic 1-Pound Dutch Oven Pot Roast

This classic Dutch oven pot roast delivers tender, flavorful beef with aromatic vegetables, perfect for a comforting meal. The chuck roast is seared to perfection then slow-braised in a rich beef broth.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 4 people
Calories 350 kcal

Equipment

  • Paper towels
  • Dutch oven
  • Cutting board

Ingredients
  

Main Ingredients

  • 1 pound Chuck Roast
  • 1 tbsp Olive Oil
  • 1 medium Onion roughly chopped
  • 2 Carrots peeled and roughly chopped
  • 2 Celery Stalks roughly chopped
  • 2 cloves Garlic minced
  • 1 cup Beef Broth or red wine/beer
  • 1 tbsp Tomato Paste
  • 1 sprig fresh Rosemary or 1/2 tsp dried
  • 1 sprig fresh Thyme or 1/2 tsp dried
  • Salt to taste
  • Black Pepper to taste

Instructions
 

Preparation

  • Pat the 1-pound chuck roast dry with paper towels, then season generously with salt and pepper.
  • Heat olive oil in a Dutch oven over medium-high heat. Sear the seasoned roast for 3-4 minutes per side until deeply browned, then remove and set aside.
  • Reduce heat to medium. Add chopped onion, carrots, and celery to the Dutch oven and sauté for 5-7 minutes until softened. Stir in minced garlic and tomato paste, cooking for another minute until fragrant.
  • Pour in beef broth (or wine/beer), scraping up any browned bits from the bottom. Stir in fresh rosemary and thyme.
  • Return the seared roast to the Dutch oven, ensuring it is nestled in the liquid and vegetables, with the liquid about halfway up the sides of the roast.
  • Cover the Dutch oven tightly and transfer to a preheated oven at 300°F (150°C).
  • Cook for 2 to 2.5 hours, or until the roast is fork-tender. Check for tenderness around the 2-hour mark.
  • Once tender, remove the Dutch oven from the oven. Take out the roast and let it rest on a cutting board for 10-15 minutes before shredding or slicing. Serve with the braising liquid and vegetables.

Notes

For an even richer flavor, you can marinate the chuck roast overnight in red wine before searing. You can also add other root vegetables like potatoes or parsnips during the last hour of cooking for a more complete meal. Adjust seasoning to your preference after the roast has cooked.