Dutch Oven Pot Roast

This Dutch oven pot roast is made on the stove-top with beef chuck roast, potatoes, carrots, onion and thyme in a rich beef broth with Dijon, balsamic and brown sugar.

It's the best pot roast recipe!

How to make beef pot roast in a Dutch oven

Ingredients

• Beef chuck roast. About 3-4 pounds will do. A pot roast or arm roast would also work for this recipe.
• Onion, garlic and carrots. These provide flavor, texture and lots of nutrition.
• Potatoes. I use Yukon or baby reds, but you can use any potato that strikes your fancy!
• Beef stock. I love Kitchen Basics unsalted beef stock. Use what you have/like.
• Dijon mustard, balsamic vinegar and brown sugar. What a match made in heaven. They're tart and pungent and sweet and make the perfect threesome.
• Black pepper. And lots of it.
• Thyme and bay leaf. If you don't have fresh thyme, you can use dried. But I love the fresh in this recipe.
• Worcestershire. For that umami.

Equipment

• A Dutch oven. I have the Lodge enamel-coated Dutch oven and I absolutely love it.
  • Whatever you have will work, just make sure it's large enough to fit the pot roast and friends.
• Tongs for flipping the roast.
• A large spoon for stirring.
• Measuring cups and spoons. Or you can eyeball it. We don't judge!
• Bowls and forks and spoons for serving.

Step-by-Step Instructions

1. The first step is to sear the beef chuck roast in a hot Dutch oven with just a little oil coated on the bottom of the pan.
   • The trick to getting that beautiful sear is to be sure the pan is hot and the oil is rippling before you add the roast to it.
   • Leave the roast in the pot to sear until it easily pulls away from the bottom and it has formed a light brown crust.
   • Turning or moving the roast frequently will not do it any favors.
   • Also, be sure to season the roast before you sear it!
   • Once it's seared on both sides, remove the roast from the pot and set aside.
2. Add the onion, garlic, carrots and potatoes to the pot.
   • I leave a few carrots and potatoes out to put around the beef roast once we add it back to the pot, but this is optional.
3. Pour in the beef stock, Dijon, balsamic and brown sugar.
   • Bring it to a simmer, then add the seared roast back to the pot (and arrange the remaining carrots and potatoes around the roast if you're going for that method).
   • Season the stock with salt and black pepper.
4. Place the lid on the pot and let it cook for 3-4 hours or until the roast is fall apart tender. YUM.
5. Add the Worcestershire and then taste the broth and see if it needs any seasoning. Adjust if needed.
6. Arrange the roast, potatoes and carrots in bowls (discard the thyme and bay leaf) and spoon the broth over the top. Enjoy!

How to make pot roast in the Instant Pot

If you want the pot roast to be done, like, now, then go ahead and make it in the Instant Pot.

Here's how to do it:

• Set the Instant Pot to saute. Add the oil and once it's rippling, add the seasoned roast. Follow the same instructions to sear on both sides. Remember - you're looking for that brown crust.
• In a large measuring cup or bowl, whisk together the stock, Dijon, balsamic and brown sugar. Whisk in the salt and black pepper. Pour the mixture into the Instant Pot.
• Secure the lid on sealing. Set it to manual pressure for 1 hour. Release the steam by using a wooden spoon to move the toggle to venting and let the steam release.
• Lift the lid and arrange the onion, garlic, carrots and potatoes around the roast.
  • Secure the lid on sealing.
  • Set it to manual pressure for 10 minutes.
  • Release the steam by using a wooden spoon to move the toggle to venting and let the steam release.
• Carefully remove the lid, stir in the Wocestershire sauce and taste the broth.
  • Adjust the seasoning if necessary.
• Spoon into bowls with the juice on top and enjoy!

Other Scrumptious Beef Recipes

• Classic BBQ Meatloaf Cups
• Beef Tacos with Refried Beans
• Cheesy Taco Pasta
• Sesame Ginger Beef Udon Bowls
• Sheet Pan Chili Nachos
• Restaurant-Style Beef & Broccoli
• Instant Pot Beef and Barley Soup
• Ricotta and Beef Zucchini Roll-Ups
• Sticky Ginger Beef Short Ribs

Dutch Oven Pot Roast

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5 from 2 reviews

A simple pot roast made in the Dutch oven with beef, potatoes, carrots, onion and thyme in a beef broth with Dijon, balsamic and brown sugar.

• Author: Julie Andrews
• Prep Time: 15-20 mins
• Cook Time: 3 hr 15 mins-4 hrs 15 mins
• Total Time: 3 hrs 30 mins-4 hrs 35 mins
• Yield: Serves 8
• Category: Entree
• Method: Stove-Top
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon olive oil
• 3 pounds beef Chuck Roast, trimmed of fat
• 1 ½ teaspoons coarse salt, divided
• ½ teaspoon ground black pepper, divided
• 1 medium yellow onion, peeled and diced
• 4-5 cloves garlic, peeled and minced
• 2 tablespoons tomato paste
• 1-pound baby red or Yukon gold potatoes, halved
• 6 medium carrots, peeled and cut into 2-inch pieces
• 2 medium stalks celery, diced (optional)
• ¼ cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon dark brown sugar
• 1 teaspoon Worcestershire sauce
• 2 cups unsalted beef stock
• 4 sprigs fresh thyme
• 1 bay leaf

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Instructions

1. Heat the olive oil in a Dutch oven to medium. Season the beef roast on all sides with half of the salt and black pepper. Sear the beef roast 3-4 minutes per side or until a light brown crust forms. Use tongs to remove the beef roast from the pot and set aside on a plate.
2. Add the onion to the pot and sauté 4-5 minutes or until soft. Stir in the garlic and tomato paste and sauté 30-60 seconds or until fragrant. Stir in the potatoes, carrots, celery (if using), balsamic vinegar, Dijon, brown sugar, Worcestershire, beef stock and the remaining salt and black pepper.
3. Add the beef roast back to the pot and submerge into the liquid. Place the thyme sprigs and bay leaf on top of the beef roast.
4. Bring to a low simmer, place a lid on the pot and cook 3-4 hours or until the beef roast easily falls apart when poked with tongs.
5. Remove the thyme sprigs and bay leaf and discard.
6. Serve the beef roast, potatoes and vegetables with the cooking liquid spooned over it.

Nutrition

• Serving Size: ⅛ of recipe
• Calories: 324
• Sugar: 6g
• Sodium: 124mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 4g
• Protein: 39g
• Cholesterol: 113mg