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A blue and white plate with mashed potatoes and gravy, beef roast and gravy and roasted carrots.

Classic Dutch Oven Beef Pot Roast


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. 


  • 34 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


  • 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.


  • 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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