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Ultimate Pot Roast

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait—it will be worth it. —Taste of Home Test Kitchen
  • Total Time
    Prep: 55 min. Bake: 2 hours
  • Makes
    8 servings

Ingredients

  • 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
  • 2 teaspoons pepper
  • 2 teaspoons salt, divided
  • 2 tablespoons canola oil
  • 2 medium onions, cut into 1-inch pieces
  • 2 celery ribs, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup dry red wine or reduced-sodium beef broth
  • 2 cups reduced-sodium beef broth
  • 1 pound small red potatoes, quartered
  • 4 medium parsnips, peeled and cut into 2-inch pieces
  • 6 medium carrots, cut into 2-inch pieces
  • 1 tablespoon red wine vinegar
  • 2 tablespoons minced fresh parsley
  • Salt and pepper to taste

Directions

  • Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan.
  • Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer.
  • Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours.
  • Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste.
  • Remove string from roast. Serve with vegetables and sauce.

Dutch Oven Pot Roast Tips

What kind of pan should I use?

We recommend using a Dutch oven. This vessel is large enough to hold the meat and vegetables. Plus, if you’re using a cast-iron Dutch oven, you can cook on the stove and bake in the oven without having to change pans. If you're in the market for a Dutch oven, these are our picks for every price point and style..

What’s the best cut of meat for this recipe?

We suggest using a boneless beef chuck-eye for this Dutch oven pot roast. Chuck is the ideal cut for this type of low-and-slow braising because it has plenty of marbling and collagen. This translates to tenderness and flavor! Brisket is a good choice, too. Very lean cuts like rump and round roasts will work but will not be nearly as moist and fall-apart tender.

How do you tie a pot roast for cooking?

Tying, or otherwise known as trussing, a Dutch oven pot roast is quite simple! Tie the kitchen twine around one end of your roast with a square knot, then press your string an inch or so up the roast's length. Hold the twine in place with one hand and wrap around the roast with the other, looping back through the string you've pressed down. Continue to the other end, then turn to loop through the string on the other side. If you're out of twine, unflavored dental floss will do in a pinch. Need additional practice? Learn how to truss a chicken!

How do you shop for good parsnips?

When shopping for good parsnips, resist the temptation to buy the biggest ones! Small or medium parsnips will have a milder, sweeter taste and a tender texture. Here are more of our favorite ways to cook with parsnips.

What kind of red wine should I use for this recipe?

For this recipe, a dry cabernet sauvignon will do the trick. Cabernet sauvignon will add a full-bodied richness to this dish. Out of all red wine types, it's a must-have for meat dishes. The recipe only calls for one cup, so save the rest of the bottle to sip with your supper.
Nutrition Facts
3 ounces cooked beef with 1 cup vegetables and 3 tablespoons sauce: 459 calories, 20g fat (7g saturated fat), 112mg cholesterol, 824mg sodium, 32g carbohydrate (8g sugars, 6g fiber), 37g protein.

Reviews

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Average Rating:
  • Slymom1
    Apr 26, 2020

    I made this last week. It is wonderful.

  • Chris
    Mar 20, 2020

    awesome!! I added a lot more veggie an potato, with no parsnips. love the vinegar at the end. I also added 2 more cups of broth. I love these broths. saved and will make again and pass it fwd.

  • Janet
    Mar 18, 2020

    Wonderful recipe!! House was filled with the smells of my childhood. Roast was fall apart tender and vegetables were so flavor full. I added more veggies so there was plenty for the leftovers. The wine vinegar added a very interesting flavor, I didn't think it would make a difference, but it did. Definitely one to save and repeat.

  • Bella
    Nov 20, 2019

    Absolutely loved this recipe! I used 3.5 lbs of chuck roast and cooked it for about 3 hours in my dutch oven before separating the meat and vegetables to make the sauce. I prefer lots of garlic, so I added more and was really pleased with the taste overall. The roast was falling apart, and the red wine vinegar made the sauce sweet and tangy. So DELICIOUS! I definitely recommend this recipe if you want a flavor filled roast!

  • Jessica
    Oct 30, 2019

    I have never been able to cook a pot roast whether it’s in the oven, crockpot, pressure cooker, nothing! Mine always turns out like leather. But this recipe is AMAZING! Followed it to a T and it turned out perfect!! I live at 6,500 feet so I cooked it for 2.5 hours and used my heavy duty cast iron Dutch oven. I also had barely any liquid left. This recipe is going in my recipe box. At 39 years old I can FINALLY cook a tender delicious pot roast. Thank you!!!

  • James
    Oct 28, 2019

    Great recipe. Turned out very well. Potatoes got a little overdone...but I'll take that. All other veggies were perfect. I don't know what the other people who said it wasn't done within 2 hour did or didn't do but I followed the recipe to the letter and it tuned out great. I'll admit I to thought it was a lot of liquid...but it cooks down and when you add the red wine vinegar it is amazing!!! I really wanted more liquid...for more gravy!!!

  • Marilyn
    Oct 22, 2019

    This is a disaster as far as time to get done. After waiting 3 hours, 2 hrs at 325 deg F 1 hr at 400 deg F it is not close to getting done. I am going to put in my Instant Pot. There is way too much liquid.

  • Jill
    Oct 20, 2019

    Baker beware...this recipe is not accurate on the cook time. I have had my roast in for 4 hours and it still is not done. Just be aware if you’re planning dinner at a certain time that it will require much more time to bake.... In the end it took 5.5 hours. It did turn yummy.

  • Nadya
    Apr 23, 2019

    Have recipe, will mangle! Never made pot roast before, and when my mom or dad makes it I never eat the veggies, just the meat. But I looked up a recipe, because I felt like it, and now I'm getting inspiration for all sorts of substitutions. No carrots? That's fine, we have fennel overgrowing in the garden, that's sorta related isn't it? I've got this absurd urge to chop a couple of apples in half and toss them in. I'll do that when I add the potatoes. No thyme, so I tossed in some dried mint I found because that totally makes sense as a substitution. My parents don't drink so we do have a couple of old, some of which are possibly dead even considering wine is meant to be rotten anyways, cooking wines but not a big selection and I wound up using a quarter cup of white vinegar, a quarter cup of "specially sweetened kosher" blackberry wine, and more beef broth. Current pot contents? Meat, onions, garlic, the olive oil I cooked them in some, salt, pepper, mint, bay leaves, vinegar, wine, broth. Further future pot contents? Fennel, potatoes, apples. Fairly mangled, hopefully still going to be good but I'm honestly not counting on it. Silly me.

  • David
    Mar 24, 2019

    I prepared this dish two nights ago and followed the directions exactly and it was awesome. I did make one change in the reduction sauce. I added 1tbs of sour cream and 1 tsp of horseradish, again fabulous.