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A plate of Dutch oven chuck roast with chunks of yellow potatoes and carrots, served on a rectangular white dish with a colorful wooden table mat underneath.

Dutch Oven Chuck Roast with Potatoes and Carrots

A hearty Dutch Oven Chuck Roast with potatoes and carrots, featuring a tender boneless chuck roast seared and simmered with onions, garlic, beef broth, red wine, and tomato sauce, seasoned with rosemary and thyme, and slow-cooked to perfection.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 2 lb boneless chuck roast
  • 2 large yellow potatoes peeled and cut into chunks
  • 4 carrots peeled and cut into chunks
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1/2 cup red wine optional
  • 1 cup tomato sauce
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 tablespoon soy sauce optional, for additional depth of flavor
  • 1 teaspoon dried thyme optional, to boost herbal notes
  • 2 celery stalks chopped (optional)
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 325°F (165°C).
  • Season the roast generously with salt and pepper on all sides.
  • Heat the Dutch oven over medium-high heat and add the olive oil. Once the oil is hot, sear the chuck roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
  • Add the onions (and celery if using) to the Dutch oven and cook until they are softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  • Pour in the tomato sauce and cook for another 2-3 minutes, stirring occasionally.
  • Add the beef broth, red wine (if using), soy sauce (if using), and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  • Return the roast to the Dutch oven, along with any accumulated juices. Add the rosemary and thyme sprigs, and dried thyme (if using).
  • Cover the Dutch oven with its lid and place it in the preheated oven. Cook for about 2 hours.
  • Add the potatoes and carrots to the Dutch oven, making sure they are submerged in the liquid around the roast. Continue cooking for another 1-1.5 hours, until the meat is tender and the vegetables are cooked through.
  • Remove the Dutch oven from the oven and let it rest for about 10 minutes before serving. Discard the rosemary and thyme sprigs.
  • Serve the roast with the potatoes and carrots, spooning some of the cooking liquid over the top for extra flavor.

Notes

Enjoy your hearty and comforting Dutch Oven Chuck Roast with Potatoes and Carrots!

Nutrition

Calories: 450kcal
Keyword dutch oven chuck roast, easy post roast recipe, hearty roast dinner, slow-cooked beef roast
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