For an even richer flavor, consider searing the roast a day ahead of time and refrigerating it overnight. This allows the flavors to meld and deepen. If you don't have dry white wine on hand, you can substitute with an equal amount of beef broth or even a splash of apple cider vinegar for a touch of acidity. To thicken the gravy at the end, you can also create a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Stir the slurry into the simmering gravy and cook until thickened.
Paula's Dutch Oven Pot Roast
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PREP TIME15 mins
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COOK TIME3 hrs 5 mins
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TOTAL TIME3 hrs 20 mins
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SERVING8 People
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VIEWS18
This classic Dutch Oven Pot Roast transforms simple ingredients into a deeply flavorful and comforting meal. The rich gravy, infused with herbs and wine, is the perfect complement to the tender, fall-apart beef and hearty vegetables.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol52 mg
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Fiber3 g
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Protein17 g
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Saturated Fat7 g
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Sodium759 mg
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Sugar4 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason the beef chuck roast generously with salt and pepper. Dredge in 2 tablespoons of flour, ensuring all sides are lightly coated. (5 minutes)
02
StepHeat vegetable oil in a 6- to 8-quart Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the roast in the Dutch oven and brown on all sides, about 5-7 minutes per side. Remove the roast and set aside. (20 minutes)
03
StepStir in remaining flour to absorb the oil, creating a roux. Gradually add beef broth, scraping up any browned bits from the bottom of the pot. Stir in white wine, chopped onion, beefy onion soup mix, dried marjoram, Worcestershire sauce, and bay leaves. (10 minutes)
04
StepReturn the roast to the Dutch oven. Pour in enough water to cover about two-thirds of the roast. Bring to a simmer, then cover tightly. (5 minutes)
05
StepReduce heat to medium-low and simmer for approximately 2 hours, or until the roast is very tender and easily pierced with a fork. (120 minutes)
06
StepAdd baby carrots and quartered potatoes to the Dutch oven. Continue to cook, covered, for about 1 hour, or until the vegetables are tender. (60 minutes)
07
StepIf the gravy is too thin, remove the lid and simmer for another 15-20 minutes, or until the liquid has reduced and the gravy has thickened to your desired consistency. Be sure to monitor carefully to prevent burning. (20 minutes)
08
StepRemove bay leaves before serving. Serve the pot roast hot, spooning the gravy generously over the beef and vegetables.
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Delmer Kozey
Jun 11, 2025I followed the recipe exactly and it turned out perfectly. The tips about searing the roast beforehand and using cornstarch to thicken the gravy were really helpful.
Hollie Oconner
May 17, 2025This is my new go-to pot roast recipe. It's easy to follow and the results are amazing. Thank you for sharing!
Domenick Bednar
Apr 30, 2025This recipe is a game-changer! The gravy was so rich and flavorful, and the meat was incredibly tender. My family loved it!