This Classic Dutch Oven Beef Roast recipe is all about ease, and flavor. Transform an affordable cut of meat into a delicious, comforting family dinner. The beef simmers slowly in a rich broth laced with aromatics, fresh herbs and hearty beef stock. The end result is tender, melt in your mouth beef, broth soaked vegetables and rich gravy. It’s a perfect meal for any cozy Sunday with family.
Yes, you can prepare this beef roast recipe in a slow-cooker or crockpot. However, the use of a dutch oven will yield unmatched results.
INGREDIENTS AND SUBSTITUTIONS
Traditionally, potatoes would be added to the pot roast, along with the carrots. However, since I was serving this hearty dish over mashed potatoes, I eliminated this step.
- Beef: You can use a beef rump roast or bottom round roast as alternatives to chuck or sirloin tip. Cook time may vary if using an alternative.
- Seasonings: Use the combination of seasonings in this pot roast recipe, or season using your favorites.
- Herbs: Dried thyme can be a substitute if fresh is not available. Fresh rosemary is also a great inclusion.
- Beef Stock: If you don’t have beef stock, use beef broth, a combination of water and beef bouillon, or chicken stock. Alternatively, replace some of the beef stock with red wine.
- Carrots: Feel free to add other root vegetables like parsnips or turnips.
- Potatoes: Use sweet potatoes, or omit them if serving with mashed potatoes.
- Cornstarch Slurry: Substitute with all-purpose flour or arrowroot powder mixed with water for thickening.
HOW TO PREPARE BEEF POT ROAST
- Preheat and Prep: Preheat your oven to 350°F. Allow the beef roast to come to room temperature. Cut it into large pieces and pat dry with paper towels.
- Season and Sear: Season the meat generously with salt, black pepper, garlic powder, and onion powder on all sides. In a Dutch oven over medium-high heat, add olive oil. Sear the meat in batches until a golden crust forms on all sides. Remove the meat from the pan and set aside.
- Aromatics and Tomato Paste: In the same Dutch oven, add the quartered onions, garlic cloves, and tomato paste. Cook for 1-2 minutes until fragrant. Toss in the fresh thyme and bay leaves for an aromatic boost.
- Deglaze and Simmer: Pour in the beef stock, scraping the flavorful bits from the bottom of the pan. Bring the mixture to a boil. Once boiling, cover the Dutch oven and transfer it to the preheated oven. Let it cook for 1 1/2 hours.
- Vegetable Addition: In the final hour of cooking, add the peeled and chunked carrots (and potatoes if not serving with mashed potatoes) to the Dutch oven. Continue cooking until the meat is fork-tender, and the vegetables are fully cooked.
- Thicken: Transfer the pot roast and vegetables to a platter. Keep warm. Using a slotted spoon, remove the simmered vegetables. Turn up the heat and reduce the stock until slightly thickened.
- Gravy: If you prefer a beef gravy, create a cornstarch slurry by mixing cornstarch with a bit of water and add it to the Dutch oven. Stir well and let it simmer until the sauce reaches your desired consistency.
- Serve: Enjoy over creamy mashed potatoes.
TIPS FOR MAKING THE BEST POT ROAST
- If possible, allow the beef to come to room temperature. This helps to create a better sear.
- Cut the beef into large chunks for a quicker roasting time. Keep whole, if you desire.
- Quickly sear the beef on all sides in a dutch oven. You are just looking to brown the beef, not cook through.
- For a richer broth, replace part of the beef stock with red wine. Add a tablespoon of Better Than Bouillon Roasted Beef for even more flavor.
- Add additional herbs for more intense flavor. Fresh rosemary is a great addition.
- Add potatoes along with the carrots, if not serving over creamy mashed potatoes.
- Why is the pot roast tough? Pot Roast will be tough if it’s undercooked. If you are using a touger cut of meat, you will need to increase the roasting time.
- Why is the pot roast dry? Overcooking the meat can result in a dry beef roast.
- Can I make this beef pot roast in a slow-cooker or crockpot? Yes. I would still suggest searing the meat prior to adding to the crockpot. Cook on low for 6-8 hours, adding the vegetables in the last two hours.
HOW TO SERVE AND STORE DUTCH OVEN BEEF POT ROAST
Enjoy this succulent beef roast, vegetables, and flavorful broth over creamy mashed potatoes. Alternatively, add potatoes along with the carrots and enjoy, as is. Here are a few other serving options:
- Yorkshire Pudding: As if this delicious comfort food meal couldn’t get any better, pair with this favored British side.
- With Crusty Bread: Soak up the delicious broth with slices of crusty bread.
- Side of Steamed Rice or Noodles: If you prefer a different starch, serve the Dutch Oven Beef Roast with steamed rice or noodles.
Leftovers will last up to 3-4 days in the fridge. Reheat gently in the oven or on the stovetop.
Easily transform leftovers into this TV dinner idea, using these aluminum compartment trays. Freeze and enjoy within 2 months. Leftovers can also be used for into beef tacos, beef hash, or quesadillas.
MORE COMFORTING RECIPES TO LOVE
- Red Wine Braised Beef Short Ribs
- Meatloaf Meatballs with Onion-Ketchup Gravy
- Classic Beef Stroganoff
- Hearty Crockpot Beef Stew
Classic Dutch Oven Beef Pot Roast
- Total Time: 3 hours, 10 minutes
- Yield: 6 servings 1x
Description
This Classic Dutch Oven Beef Roast recipe is all about ease, and flavor. Transform an affordable cut of meat into a delicious, comforting family dinner. The beef simmers slowly in a rich broth laced with aromatics, fresh herbs and hearty beef stock. The end result is tender, melt in your mouth beef, broth soaked vegetables and rich gravy.
Ingredients
- 3–4 pound chuck or sirloin tip beef roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 yellow onion, quartered
- 3 garlic cloves
- 2 tablespoons tomato paste
- 2 bay leaves
- 5 sprigs fresh thyme
- 4 cups beef stock, plus
- 3 large carrots, peeled and chunked
- 3 potatoes, peel and chunked (if not serving with mashed potatoes)
- cornstarch slurry
Instructions
- Preheat the oven to 350°.
- If possible, allow the beef to come to room temperature.
- Cut the beef into large chunks. Pat dry with a paper towel.
- Season the beef with salt, pepper, garlic powder and onion powder on all sides.
- Heat the oil in an dutch oven, or oven-safe pot.
- Sear the meat on all sides. Do this in batches.
- Once all of the meat has been seared, remove and reserve on a plate.
- To the pot, add in the onions, garlic and tomato paste. Cook for a minute, or two.
- Add in the fresh thyme, bay leaves and beef stock.
- Bring to almost a boil. Cover and place in the oven for 1 1/2 hours.
- Remove the pot from the oven and add in the carrots (if adding potatoes, do this now).
- Cover and place back in the oven for another hour, or until the meat and vegetables are fork-tender.
- Transfer the meat and vegetables onto a platter. Keep warm.
- Strain out the larger pieces of vegetables/herbs. Discard.
- Turn up the heat and allow the sauce to reduce.
- For a thicker gravy, whisk in a corn starch slurry.
- Serve over creamy mashed potatoes and loads of gravy.
- ENJOY!
Notes
- If possible, allow the beef to come to room temperature. This helps to create a better sear.
- Cut the beef into large chunks for a quicker roasting time. Keep whole, if you desire.
- Quickly sear the beef on all sides in a dutch oven. You are just looking to brown the beef, not cook through.
- For a richer broth, replace part of the beef stock with red wine.
- Add additional herbs for more intense flavor. Fresh rosemary is a great addition.
- Add potatoes along with the carrots, if not serving over creamy mashed potatoes.
- Why is the pot roast tough? Pot Roast will be tough if it’s undercooked. If you are using a touger cut of meat, you will need to increase the roasting time.
- Why is the pot roast dry? Overcooking the meat can result in a dry beef roast.
- Can I make this beef pot roast in a slow-cooker or crockpot? Yes. I would still suggest searing the meat prior to adding to the crockpot. Cook on low for 6-8 hours, adding the vegetables in the last two hours.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Easy
- Cuisine: American
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