Do you ever find yourself craving a hearty, melt-in-your-mouth beef roast that’s bursting with flavor and tender enough to cut with a fork?We have a Dutch Oven Pot Roast recipe that we have used for years and creates a succulent beef roast with vegetables. This easy chuck roast oven recipe is the perfect hands-off dinner option. Just sear the meat and veggies, pop it all in the oven, and let it do its magic. Then enjoy a succulent beef roast with perfectly cooked vegetables and a flavorful broth.
Most of the time when I was growing up mom would make a pot roast in the oven and it’s hard to beat that flavor. Not only does it result in a delicious meal, but it also allows for a hands-off approach, making it perfect for busy weeknights or cozy weekend dinners. We will help you create a mouthwatering oven-roasted chuck roast in a Dutch oven that is perfectly cooked and flavorful dish every time. So get your apron on and your taste buds ready, because this recipe is sure to become a household favorite.
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One of the most overlooked and underused seasonings is salt, the correct amount of salt brings out all the natural flavors. This pot roast is best salted, peppered and seared prior to placing into the dutch oven. Plus all the veggies are seared prior to baking.
We also use freshly minced garlic, not a powdered seasoning or minced garlic in a jar. It doesn’t take that long to mince garlic and it’s so worth it. And if you use our recommended garlic peelers and chopper, you’ll also save time in the kitchen.
Recipe for Beef Roast in Dutch Oven
Ingredients:
- 3-4 lb boneless chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 Tablespoons olive oil
- 2 pounds potatoes, we used Yukon Gold with the skins
- 4 medium carrots
- 1 large white onion
- 2 large garlic cloves, minced
- 2 cups beef broth
- 1 Tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 3 springs fresh rosemary
- 3 springs fresh thyme
Equipment Needed:
- Dutch Oven
- Garlic Peeler
- Garlic Chopper
- Small Bowl
How to make a Dutch Oven Beef Roast:
Peel and mince the garlic cloves. These garlic peelers (yes, I have more than one) and this Garlic chopper/mincer are almost used daily in our kitchen and can be ordered from Amazon. The garlic peelers are very easy to use, a garlic clove is placed inside the peeler and with a little bit of pressure as you roll it and the garlic peels are removed quickly. Then place the peeled garlic cloves in the chopper, place lid and turn to mince.
Add the minced garlic to the beef roast in the dutch oven. Mix the tomato paste in the beef broth in a separate bowl until combined, pour over the beef roast in the dutch oven.
Top with the fresh herbs and sprinkle on the Italian Seasoning. Cover and place in preheated oven and bake for 3 hours.
Serve with the juices spooned over the pot roast.
Mom’s classic pot roast just got an upgrade with this mouthwatering Dutch Oven Beef Roast recipe. Say goodbye to dried out roasts and hello to perfectly cooked, tender, and flavorful meat. Don’t forget the secret to our tasty recipe – salt and pepper. The best way for you to achieve the maximum amount of flavor is to salt and pepper the pot roast and allowed it to rest. These simple seasonings are key to this easy chuck roast oven recipe.
Other Family Dinner Recipes:
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Dutch Oven Pot Roast recipe
Ingredients
- 1 3-4 lb boneless chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 pounds Yukon Gold Potatoes
- 4 medium carrots
- 1 large white onion
- 2 large garlic cloves minced about 2 tablespoons
- 2 cups beef broth
- 1 tablespoon tomato paste
- 3 springs of fresh rosemary sprigs
- 3 springs of fresh thyme springs
- 2 teaspoons Italian Seasonings
Instructions
- Heat oven to 275° F. Liberally salt and pepper the chuck roast and allow to sit while prepping the vegetables. Wash the potatoes under running water using a scrub brush to throughly clean. Cut into quarters, we didn’t peel them but feel free to peel if your wish. Peel the carrots and cut into 2 inch chunks. Peel and slice the onions.
- Heat the olive oil in a dutch oven over medium high heat on the stovetop. Add the roast and sear on all sides, remove it to a plate and cover. Add the veggies to the dutch oven and stir to quickly sear them and remove to a plate. Return the roast to the dutch oven and add the veggies.
- Peel and mince the garlic cloves. Add the minced garlic to the beef roast in the dutch oven. Mix the tomato paste in the beef broth in a separate bowl until combined, pour over the beef roast in the dutch oven.
- Top with the fresh herbs and sprinkle on the Italian Seasoning. Cover and place in preheated oven and bake for 3 hours.
Nutrition
