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Pot roast and veggies in a red dutch oven.
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5 from 11 votes

Old Fashioned Dutch Oven Pot Roast With Potatoes

An old-fashioned pot roast dinner with fall-apart tender chuck roast, carrots, parsnips and potatoes. A classic, cozy, comfort food recipe that's perfect for one pot meal or Sunday dinner.
Prep Time15 minutes
Cook Time4 hours
Course: Main, Main Course, Mains
Cuisine: American
Servings: 6
Calories: 662kcal
Author: Jessica

Equipment

Ingredients

  • 3 pound chuck roast
  • ½ pound carrots 3-4 medium
  • 2 parsnips
  • 1.5 pounds baby yukon gold potatoes
  • 1 yellow onion
  • 4 cloves garlic
  • 1.5 cups beef broth plus more if needed
  • cup red wine
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dijon mustard
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons avocado oil or other high heat oil
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  • Preheat oven to 300 degrees f.
  • Peel and cut onion into half inch chunks. Peel and cut carrots and parsnips into one inch chunks. Mince garlic. If the potatoes are larger than an 1.5 inches, halve them.
  • Season the chuck roast all over with salt and pepper.
  • Heat oil over medium high heat in a large dutch oven. Place roast in the hot pan and sear on one side for 3-4 minutes without moving, allowing a crust to form on the meat. Flip and sear on each side for another 2-3 minutes for a total of about ten minutes.
  • Using tongs, remove the roast from the pot and set aside on a plate.
  • Turn the heat down to medium low and add the onions to the pot. Sauté for 2-3 minutes, just until softened. Add in the minced garlic and cook for another minute until fragrant.
  • Add in the red wine to deglaze the pan and use a wooden spoon to scrape up any browned bits on the bottom of the pot. Cook for another minute or two.
  • Stir in beef broth, dijon mustard, Worcestershire sauce and bay leaf and bring to a simmer.
  • Add the roast back to the pot, making sure the liquid comes mostly up the sides of the roast but not covering it. If you need a bit more liquid, just add in more beef broth.
  • Put the lid on the dutch oven and bake for 1.5 hours.
  • Add potatoes, carrots and parsnips to the pot, making sure they are nestled down in the liquid and not on top of the roast. Bake for another 2 hours or until the veggies are tender and the meat falls apart when gently pulled with a fork. If the meat is still tough, continue to bake until tender.

Make the gravy

  • Use tongs to transfer the roast to a serving platter and a slotted spoon for the veggies. Garnish with fresh parsley and cover with foil to keep warm while making the gravy.
  • Skim as much fat as possible off the top of the pan juices or use a fat separator. Place pot back on the stove and bring the liquid to a simmer.
  • In a small bowl, dissolve cornstarch in cold water to make a slurry. Stir it into the pan juices a little bit at a time until you reach desired thickness.

Notes

This recipe is flexible and forgiving and the ingredient amounts do not have to be exact. 
If you don't want to use red wine, substitute with more beef broth. 
See post for slow cooker and Instant pot instructions.

Nutrition

Calories: 662kcal | Carbohydrates: 41g | Protein: 48g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 884mg | Potassium: 1696mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6368IU | Vitamin C: 38mg | Calcium: 109mg | Iron: 7mg