There's nothing quite like the comforting aroma of a slow-cooked pot roast filling your home, especially during the cooler months. This Dutch Oven Pot Roast is one of our family favorites, with melt-in-your-mouth beef, perfectly roasted veggies, and a rich, slightly tangy sauce. It's cozy, hearty, and incredibly flavorful.
This roast has become a beloved tradition in our home, especially when the air turns crisp and fall is just around the corner. It's the kind of dish that brings everyone to the table and fills the room with warmth.
For more comfort food favorites, try our creamy Cajun potato soup and Southern homemade chicken and dumplings recipes next!
Why You'll Love This Recipe
- One-pot wonder: Everything cooks in one Dutch oven, making cleanup a breeze.
- Deep, comforting flavor: Thanks to garlic, herbs, balsamic vinegar, and Dijon mustard.
- Perfect for cold days: A soul-warming meal the whole family will love.
- Make-ahead friendly: Even better the next day!
Ingredients and Substitutions
Here's what you'll need to make this cozy pot roast:
- Chuck Roast (2-2 ½ pounds): Rich and tender when slow-cooked. Brisket or bottom round can be used in its place.
- Vegetables: A mix of baby carrots, baby potatoes, mushrooms, onion, and garlic. You can substitute with regular chopped carrots, Yukon gold or red potatoes, white or cremini mushrooms, or shallots.
- Seasonings: A simple rub of garlic powder, onion powder, mustard powder, paprika, salt, and black pepper. Use a steak seasoning blend if you're missing any spices, and skip the mustard powder if needed.
- Liquid Mixture: Beef broth, balsamic vinegar, brown sugar, Worcestershire sauce, and Dijon mustard. Chicken or veggie broth, apple cider vinegar, honey or maple syrup, and yellow mustard are all good substitutes.
- Herbs & Extras: Fresh rosemary, thyme, and bay leaves bring aromatic depth. Dried herbs work too. Use 1 teaspoon dried per 1 tablespoon fresh. Cornstarch thickens the sauce (arrowroot is a fine alternative), and olive oil helps sear the roast (any neutral oil will do).
Step-by-Step Instructions
Step 1. Pat the chuck roast dry and season it with the spice blend.
Step 2. In a Dutch oven, heat olive oil over medium-high and sear the roast on all sides until browned.
Step 3. Remove from heat and add carrots, potatoes, mushrooms, onion, and crushed garlic around the meat.
Step 4. Whisk together the broth, balsamic, brown sugar, Worcestershire, Dijon, and cornstarch. Pour over everything.
Step 4. Tuck in rosemary, thyme, and bay leaves. Cover and roast at 325°F for 1 hour, then reduce to 300°F and cook for 1.5 to 2 more hours.
Step 6. Let it rest 15 minutes. Shred the beef, discard the herb stems and bay leaves, and serve with veggies and sauce.
Frequently Asked Questions
Yes! A brisket or bottom round roast will also work, though chuck is ideal for tenderness.
Use a heavy oven-safe pot with a tight-fitting lid or a roasting pan covered tightly with foil.
Absolutely. This roast is even better the next day once the flavors have had time to deepen.
Yes. Brown the meat first, then transfer everything to a slow cooker and cook on low for 8-9 hours.
Serving Suggestions
- Serve over creamy mashed potatoes, buttery grits, or pasta for a heartier meal.
- Pair with a side of crusty bread to soak up the rich sauce.
- Add a simple green salad or southern-style green beans for contrast.
- For a comforting Sunday dinner, finish with bread pudding or moist lemon Bundt cake.
Make-Ahead and Storage Tips
- Make ahead: Prepare the pot roast up to 1 day in advance. Reheat gently on the stovetop or in a 300°F oven, covered, until warmed through.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Let the roast cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat as above.
- The flavor deepens after a day, making it an excellent make-ahead meal.
Slow Cooker Instructions
- Season and sear the roast as instructed.
- Transfer the roast and vegetables to a large slow cooker.
- Whisk and pour in the sauce. Add herbs.
- Cook on low for 8-9 hours or high for 5-6 hours, until the roast is fall-apart tender.
- Optional: Transfer liquid to a saucepan after cooking and simmer to reduce into a thicker gravy.
Pressure Cooker (Instant Pot) Instructions
- Use the Sauté function to sear the roast on all sides. Remove and set aside.
- Sauté onions and garlic for 2-3 minutes in the same pot.
- Add remaining vegetables, roast, and sauce mixture. Nestle herbs on top.
- Seal the lid and cook on High Pressure for 65-75 minutes (depending on thickness).
- Allow a natural release for 15 minutes, then manually release any remaining pressure.
- Shred and serve with juices or reduce sauce using the Sauté setting.
More Comfort Food Recipes You Will Love!
Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid.
John 14:27
If you tried this Ultimate Dutch Oven Pot Roast recipe, leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below! Don't forget to tag @thepinkowlkitchen on Instagram with your comforting creations.
📖 Recipe
Ultimate Dutch Oven Pot Roast (Fall Apart Tender!)
Ingredients
- 2 to 2 ½ lb chuck roast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon mustard powder
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion - thinly sliced
- 1 1 lb package baby carrots
- 1 1 ½ lb package baby potatoes - halved if larger than bite-sized
- 8 oz baby Bella mushrooms - sliced
- 6 cloves garlic - peeled and lightly crushed
- 1 cup beef broth
- ⅓ cup balsamic vinegar
- ¼ cup brown sugar
- 2 tablespoon Worcestershire sauce
- 2 tablespoon Dijon mustard
- 1 tablespoon cornstarch
- 2 bay leaves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
Instructions
- Preheat the oven to 325°F (163°C). Place the rack in the center of the oven.
- In a small bowl, mix together the salt, garlic powder, onion powder, black pepper, and mustard powder. Pat the chuck roast dry with paper towels, then rub the spice mix evenly all over the surface of the roast. Press it in firmly to help the seasoning stick.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. When the oil is shimmering but not smoking, carefully add the roast. Sear it for 3 to 4 minutes per side, or until each side develops a deep golden brown crust. This step builds flavor, so don't rush it. Use tongs to turn the roast for even browning.
- Remove the Dutch oven from the heat. Arrange the sliced onion, carrots, potatoes, mushrooms, and crushed garlic cloves around the roast in the pan. Spread them evenly to ensure they roast properly.
- In a medium bowl, whisk together the beef broth, balsamic vinegar, brown sugar, Worcestershire sauce, Dijon mustard, and cornstarch until smooth and well combined. Pour the mixture evenly over the roast and vegetables, making sure the meat is partially submerged.
- Nestle the rosemary and thyme sprigs and bay leaves into the pot. These will infuse the entire dish with aromatic flavor as it cooks.
- Place the lid on the Dutch oven and transfer it to the preheated oven. Roast at 325°F for 1 hour. Then, reduce the temperature to 300°F (149°C) and continue cooking for another 1½ to 2 hours. The roast is done when it easily shreds apart with tongs or a fork. If it resists, continue cooking in 20-minute increments, checking each time.
- Remove the pot from the oven and let it rest, covered, for 15 minutes to allow the juices to settle. Remove and discard the herb sprigs and bay leaves. Transfer the roast to a cutting board or serving platter and shred it into chunks or strands. Serve with the vegetables, and spoon the flavorful sauce over the top.
Notes
- Make ahead: Prepare the pot roast up to 1 day in advance. Reheat gently on the stovetop or in a 300°F oven, covered, until warmed through.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Let the roast cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat as above.
- A brisket or bottom round roast will also work, though chuck is best for tenderness.
- If you don't have a Dutch oven, use a heavy, oven-safe pot with a tight-fitting lid or a roasting pan covered tightly with foil.
AN
The flavor is so rich and hearty, and the beef literally falls apart. Excellent recipe!