This melt-in-your-mouth Dutch Oven Pot Roast is the ultimate one-pot dinner for cozy nights or Sunday suppers.

Slow-braised in red wine, beef stock, and aromatics, it delivers fall-apart beef, tender carrots, and a rich, savory gravy that tastes like it came from a fancy bistro.

Why You’ll Love This Recipe

One-pot wonder – Easy prep and cleanup. Everything cooks in the same pot.

Rich, deep flavor – Red wine, garlic, and herbs infuse every bite.

Fork-tender beef – The roast literally falls apart after hours in the oven.

Meal prep heaven – Even better the next day!

Crowd-pleasing – Great for gatherings or weeknight comfort.

Ingredient Highlights

Chuck roast – The best cut for pot roast thanks to its marbling and texture.

Red wine – Adds depth and flavor; use something you’d drink.

Beef stock – Builds the savory base.

Carrots and onions – Classic, sweet, and earthy.

Tomato paste – A touch of umami richness.

Fresh herbs – Thyme, bay leaf, and parsley bring it all together.

Tips Before You Start

Bring meat to room temp – Helps it cook evenly.

Sear well – Don’t rush the browning step; it adds big flavor.

Use a Dutch oven – It holds heat evenly and is perfect for low, slow braising.

Don’t skip the wine – It reduces beautifully and enhances the sauce.

How to Make Dutch Oven Pot Roast

Step 1: Prepare the Roast
Season the chuck roast generously with salt and pepper.

Let it rest at room temperature for about 1 hour.

Meanwhile, preheat your oven to 325°F.

Step 2: Sear the Roast
Heat oil in a Dutch oven over medium-high.

Sear the roast until deeply browned on all sides. Transfer to a plate.

Step 3: Sauté the Aromatics
Reduce heat to medium. Add chopped onions and sauté until golden.

Stir in garlic and cook briefly until fragrant.

Step 4: Build the Base
Stir in tomato paste and cook for a minute.

Add red wine and scrape the bottom of the pot to deglaze.

Simmer briefly to reduce.

Step 5: Assemble and Braise
Return the roast to the pot.

Add beef stock, carrots, bay leaves, thyme, and parsley.

Bring to a simmer, cover, and transfer to the oven.

Step 6: Slow Cook
Bake for 3–4 hours or until the roast is fork-tender.

Remove from oven and let rest slightly before shredding.

Step 7: Serve and Enjoy

Shred or slice the roast. Discard the bay leaves and herb stems.

Serve with carrots and spoon the rich pan sauce over top.

What to Serve It With

Mashed potatoes or creamy polenta to soak up the sauce

Crusty bread for dipping

Green beans or roasted Brussels sprouts on the side

A bold red wine like Cabernet Sauvignon or Merlot

Variations & Swaps

Use bone-in chuck roast for extra flavor.

Add parsnips or potatoes in the last hour of cooking.

Use balsamic vinegar instead of wine for a non-alcoholic version.

Substitute herbes de Provence for a French twist.

Storage & Reheating

Fridge: Store in an airtight container up to 4 days.

Freezer: Freeze in broth up to 2 months. Thaw overnight in fridge.

Reheat: On stovetop or in microwave, add broth as needed to loosen.

FAQs

Can I use a different cut of beef?
Chuck is best, but brisket or bottom round can work with longer braising.

Do I have to use red wine?
No, but it enhances flavor. You can substitute beef broth with a splash of balsamic.

Can I make this in a slow cooker?
Yes! Sear everything first, then cook on low for 8–9 hours.

Can I thicken the sauce?
Yes. Simmer the liquid on the stove uncovered until reduced.

Why sear the meat first?
It adds color and deepens flavor — totally worth the extra step!

Can I prepare it ahead?
Absolutely. It tastes even better the next day.

Final Thoughts

This Dutch Oven Pot Roast is a classic comfort food that never fails to impress.

Whether for Sunday dinner or a special gathering, it delivers big flavor and cozy vibes with minimal effort.

Don’t forget the bread for soaking up every last drop of that amazing sauce!