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Fork-tender chuck roast, carrots, parsnips, fresh herbs, and homemade gravy come together in this Dutch Oven Pot Roast, a classic oven-braised beef dish made without red wine.
Oven pot roast is a classic slow-cooked beef dish that turns a tougher cut of beef into a tender roast through a long braise.
This Dutch oven pot roast with vegetables includes carrots and parsnips that cook alongside the beef until tender. Finish the roast with a homemade gravy made from the flavorful cooking liquid.
You can also make my Homemade Oven Beef Stew or Beef Stew with Tomato Sauce for more slow-cooked beef recipes.
Dutch Oven Pot Roast at a Glance
- ⏱️ Prep Time: 25 minutes
- 🔥 Cook Time: About 4 hours
- ⏰ Total Time: 4 hours 25 minutes
- 🥩 Cut: 3-pound boneless beef chuck roast
- 🥘 Method: Low-and-slow Dutch oven braise
- 🥣 Gravy: Homemade from the braising liquid
- 🍷 Wine: No red wine required
- ⭐ Difficulty: Moderate
Why You’ll Love This Recipe
- Mostly hands-off. After the initial stovetop preparation, most of the cooking time happens in the oven.
- Great for making ahead. Prepare the pot roast in advance and refrigerate it with the vegetables and gravy until you’re ready to serve.
- Leftovers reheat well. Store the beef with the gravy to help it stay moist when reheated.
Pot Roast Ingredients
- Beef Chuck Roast: Use a 3-pound boneless chuck roast. A 3 to 4-pound roast also works, but give a larger roast more time if needed.
- Vegetables: Use yellow onion and garlic for savory flavor, then add carrots and parsnips later in the braise. Replace the parsnips with extra carrots if preferred.
- Herbs and Seasonings: Season with kosher salt, black pepper, fresh thyme, rosemary, and bay leaves. Swap in dried thyme and rosemary when fresh herbs aren’t available.
- Beef Broth and Beef Base: Use low-sodium beef broth for the braising liquid. I use roasted beef base, such as Better Than Bouillon, for extra beef flavor. Another beef base or bouillon works too.
- Tomato Paste and Worcestershire Sauce: Add both to deepen the savory flavor of the braising liquid and gravy.
- Avocado Oil: Use it to get a good sear on the chuck roast. Another neutral, high-heat oil works too.
- Cornstarch and Water: Mix them into a slurry to thicken the cooking liquid into gravy.
- Apple Cider Vinegar: Add a small amount at the end to balance the rich gravy.
- Fresh Parsley: Sprinkle chopped parsley over the pot roast before serving.
*See the recipe card for full information on ingredients and quantities.
How to Make Dutch Oven Pot Roast
Prepare and Sear the Roast
Step 1: Preheat the oven. Preheat the oven to 325°F.
Step 2: Season the roast. Pat the roast thoroughly dry with paper towels. Season with 1 ½ teaspoons salt and ¾ teaspoon black pepper.
Step 3: Sear the roast. Heat the avocado oil in a Dutch oven over medium-high heat until shimmering. Add the roast and sear without disturbing it until a crust develops, about 4 to 5 minutes. Turn and brown the opposite side for another 4 to 5 minutes. Transfer the roast to a plate.
Step 4: Cook the onion. Reduce the heat to medium. Add the onion and cook for 3 to 4 minutes, stirring occasionally and scraping up the browned bits from the bottom of the pot, until softened.
Step 5: Add the tomato paste and garlic. Add the tomato paste, garlic, remaining salt, and black pepper. Cook for about 1 minute, stirring constantly.
Braise the Pot Roast
Step 1: Prepare the braising liquid. Pour the beef broth into the Dutch oven. Stir in the beef base and Worcestershire sauce until the beef base dissolves. Bring the liquid to a gentle simmer.
Step 2: Add the roast and herbs. Return the roast and any juices to the Dutch oven. Add the thyme, rosemary, and bay leaves.
Step 3: Braise the roast. Cover the Dutch oven and transfer it to the oven. Braise for 2 hours.
Step 4: Add the vegetables. Remove the Dutch oven from the oven. Arrange the carrots and parsnips around the roast. Cover and return the Dutch oven to the oven.
Step 5: Finish braising. Braise for another 1 ½ to 2 hours. Begin checking the roast after 1 ½ hours.
Note: Beef is ready when a fork or thin knife slides easily into its thickest part and the meat pulls apart easily. Cook carrots and parsnips until tender but still holding their shape.
Make the Gravy and Serve
Step 1: Remove the roast and vegetables. Transfer the roast, carrots, and parsnips to a serving dish. Remove and discard the thyme stems, rosemary stems, and bay leaves.
Step 2: Simmer the braising liquid. Place the Dutch oven over medium heat and bring the braising liquid to a gentle simmer.
Step 3: Add the cornstarch slurry. Whisk the cornstarch and cold water in a small bowl until completely smooth. Slowly pour the slurry into the simmering braising liquid, whisking constantly.
Step 4: Thicken the gravy. Cook for 1 to 2 minutes, stirring frequently, until the gravy is thick enough to coat the back of a spoon.
Step 5: Finish the gravy. Remove the gravy from the heat and stir in the apple cider vinegar. Taste before adding any additional salt.
Step 6: Serve. Serve over mashed potatoes with the carrots, parsnips, and gravy. Finish with chopped parsley.
Ways to Switch It Up
Chuck Roast in Dutch Oven: Skip the carrots and parsnips for a simpler beef-and-gravy version. Serve vegetables or another side separately.
Change up the vegetables: Keep the carrots and parsnips, then include baby potatoes, Yukon Gold potatoes, mushrooms, pearl onions, turnips, or celery root for a larger mix of vegetables.
Give it a little heat: A pinch of crushed red pepper flakes with the garlic and tomato paste adds gentle heat that complements the beef and herbs.
Tips for Making the Best Dutch Oven Pot Roast
- Choose a well-marbled chuck roast. Look for visible marbling throughout the meat. The fat and connective tissue break down during the long braise and help the beef become tender instead of dry.
- Skim excess fat before thickening the gravy. If a noticeable layer of fat collects on the braising liquid, skim it from the surface before adding the cornstarch slurry. Removing the excess fat gives the gravy a smoother texture and keeps it from feeling greasy.
- Give a larger roast more time. A larger or thicker chuck roast may need additional braising time. Allowing enough time for the connective tissue to break down helps the beef become fork-tender rather than tough.
What to Serve with Pot Roast
- Vegetables: Serve pot roast with Garlic Parmesan Green Beans or Easy Mixed Vegetables for an extra vegetable side.
- Bread: Pair it with Easy Dinner Rolls for dipping into the homemade gravy.
- Potatoes: Serve Cheesy Smashed Potatoes or Crispy Parmesan Potatoes alongside the roast for a crispy potato option.
- Salads: Add a fresh salad to balance the rich beef and gravy.
Frequently Asked Questions
Yes. This recipe uses beef broth instead of wine. For a wine-based version, replace ½ to 1 cup of the broth with a dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir. Let the wine simmer briefly after the tomato paste before pouring in the remaining broth.
A large, heavy oven-safe pot with a tight-fitting lid works well. You can also use a deep braiser or covered casserole dish with enough room for the roast, braising liquid, and vegetables.
Use a well-marbled chuck roast and give it enough time to braise slowly at 325°F. For beef that is still tough at the end of the suggested cooking time, continue braising and check it again after 20 to 30 minutes.
Storage Suggestions
Store leftover pot roast, vegetables, and gravy together in an airtight container in the refrigerator for up to 3 to 4 days.
You can also freeze the pot roast, vegetables, and gravy in a freezer-safe container for up to 2 months.
To reheat, warm the pot roast, vegetables, and gravy in a covered pot over low heat until heated through, or microwave individual portions until warm.
More Delicious Beef Recipes
- Easy Beef Shawarma Bowl
- Grilled Beef Kabobs
- Easy Beef Lo Mein
- Healthy Stuffed Peppers
- Homemade Burgers
If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Dutch Oven Pot Roast with Gravy
Ingredients
- 3 lb boneless beef chuck roast
- 2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 2 tbsp avocado oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 3 cups low-sodium beef broth
- 1 tbsp roasted beef base, such as Better Than Bouillon
- 1 tbsp Worcestershire sauce
- 12 oz carrots, peeled and cut into 2-inch pieces
- 12 oz parsnips, peeled and cut into 2-inch pieces
- 2 tbsp cornstarch
- 2 tbsp cold water
- 2 tsp apple cider vinegar
- fresh parsley, for serving
- mashed potatoes, for serving
Instructions
Prepare and Sear the Roast
- Preheat the oven to 325°F.
- Pat the roast thoroughly dry with paper towels. Season with 1 ½ teaspoons salt and ¾ teaspoon black pepper.
- Heat the avocado oil in a Dutch oven over medium-high heat until shimmering. Add the roast and sear without disturbing it until a crust develops, about 4 to 5 minutes. Turn and brown the opposite side for another 4 to 5 minutes. Transfer the roast to a plate.
- Reduce the heat to medium. Add the onion and cook for 3 to 4 minutes, stirring occasionally and scraping up the browned bits from the bottom of the pot, until softened.
- Add the tomato paste, garlic, remaining salt, and black pepper. Cook for about 1 minute, stirring constantly.
Braise the Pot Roast
- Pour the beef broth into the Dutch oven. Stir in the beef base and Worcestershire sauce until the beef base dissolves. Bring the liquid to a gentle simmer.
- Return the roast and any juices to the Dutch oven. Add the thyme, rosemary, and bay leaves.
- Cover the Dutch oven and transfer it to the oven. Braise for 2 hours.
- Remove the Dutch oven from the oven. Arrange the carrots and parsnips around the roast. Cover and return the Dutch oven to the oven.
- Braise for another 1 ½ to 2 hours. Begin checking the roast after 1 ½ hours.Note: Beef is ready when a fork or thin knife slides easily into its thickest part and meat pulls apart easily. Cook carrots and parsnips until tender but still holding their shape.
Make the Gravy and Serve
- Transfer the roast, carrots, and parsnips to a serving dish. Remove and discard the thyme stems, rosemary stems, and bay leaves.
- Place the Dutch oven over medium heat and bring the braising liquid to a gentle simmer.
- Whisk the cornstarch and cold water in a small bowl until completely smooth. Slowly pour the slurry into the simmering braising liquid, whisking constantly.
- Cook for 1 to 2 minutes, stirring frequently, until the gravy is thick enough to coat the back of a spoon.
- Remove the gravy from the heat and stir in the apple cider vinegar. Taste before adding any additional salt.
- Serve over mashed potatoes with the carrots, parsnips, and gravy. Finish with chopped parsley.
