Dutch Oven Pot Roast

The best Dutch Oven Pot Roast you’ll ever have! This is a delicious way to warm up a rainy and cold spring day. All made in one pot!

The Dutch Oven

My Dutch Oven has by far become one of my favorite cooking tools. It is just so versatile! I use it to make oatmeal for breakfast and it is my favorite to make Marinara Sauce! Designed in the 17th century by an Englishman to bring more affordable cookware to the masses; it has changed little and is still just as helpful today. This is where I cook pot roast when I’m not making it the Instant Pot. The slow oven braising of the meat and veggies adds so much flavor without the need for fancy spices. Plus it is a dinner you can prepare hours ahead and have ready just in time for dinner.

Prep-time for Dutch Oven Pot Roast

When I’m not making Pot Roast in my Instant Pot then I’m definitely using my Dutch Oven. Yes, it is a longer cooking process but here is the thing the active prepping time is exactly the same. Once you are done getting your ingredients together and setting up the Dutch Oven in the oven you are free to go and clean your house or homeschool or whatever else needs to get done. If you time it right it will be ready by dinner time. That being said you want to start cooking the Dutch Oven Pot Roast about five hours before you want to eat it.

Ingredients

• 3-4 lbs Chuck Roast
• 6-8 medium-sized potatoes (I like yellow potatoes, russet, and baking potatoes turn to mush)
• 2 sweet Vidalia onions
• 2 celery stalks
• 4-6 medium-sized carrots
• 2 cups of beef stock or bone broth (chicken works too, use what you have on hand)
• 2 tbsp butter or olive oil
• 2 tsp of salt
• 2 tsp freshly ground black pepper
• 2 bay leaves
• 1 tsp garlic powder
• 1 tsp dried thyme (optional)
• 1 tsp dried rosemary (optional)
• 2 tbsp all-purpose flour
• 2 tbsp cold water

Preparing the Dutch Oven Pot Roast

First, I preheat the oven to 250F. I then start prepping the vegetables. Wash and cut. I like to cut the potatoes a bit larger because that helps them not overcook. The key is to get even pieces so they all cook evenly.

I then set the Dutch oven over medium-high heat and start to heat up the butter or olive oil. While that is going I dry and season the chuck roast with Pink Himalayan salt and freshly ground pepper.

After the dutch oven is hot I add the meat and brown it on all sides.

When the meat has been brown I remove it and add all the previously prepared vegetables. I give the vegetables a good stir and add the roast back right on top.

I then add just enough broth or stock to keep things moist; do not cover the meat. Make sure it only reaches about just halfway through the roast and just barely covers the vegetables. Once that is done I cover it and put it in the preheated oven for the next 5 hours.

Making the Gravy

When the five hours are up and the whole house smells amazing! I take the pot roast out of the oven and using a colander spoon I remove the vegetables and roast out leaving all the juices behind.

Next, I set the Dutch oven on the stove to medium-high heat and bring the juices to a simmer. While the juices are simmering I prepare a roux by mixing the flour and water. Slowly I add the roux to the simmering broth while whisking. Simmer for about 10 minutes whisking as needed. This will be the gravy.

Once the gravy is done it is ready to serve. I like to keep the meat and vegetables separate and pour gravy all over but having it all mixed in a bowl is delicious too!

Use what you have!

I am a firm believer in using what you have on hand. A lot of my recipes are easily modified and can be made with different ingredients from the ones listed. I don’t think having a wholesome meal for your family every night has to break the bank or be overly complicated. We all have kids, jobs, and a house to run. Dinner time is supposed to be enjoyable and not stressful and I feel the same way about cooking said dinner. So here are a few swaps.

• Chuck Roast for Round Roast
• Beef Stock for chicken broth (I don’t know about you but I almost never have beef stock but I always have some chicken bone broth in the fridge.)
• Dried herbs for fresh herbs
• Salt and pepper for Old Bay Seasoning
• Add Italian seasoning and a can of Italian roasted tomatoes or fresh-cut ones for a different taste.

As you can see the options are endless and this is just a really basic Pot Roast that can truly be customized to what you have in your pantry!

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