If I could eat this Dutch oven pot roast recipe every weekend, I would do it! The rich, fall-apart tender beef is to die for - it is packed with flavor and so moist. Add in the perfectly cooked potatoes and carrots for a classic comfort food meal!
My whole family went crazy for this perfect pot roast. And I loved that I had leftovers to eat for lunch during the week. Plus, it's naturally gluten free and dairy free. Save a little bit of the cooking liquid to make a delicious brown gravy and whip up a batch of my gluten free dinner rolls for an amazing Sunday dinner.
If you love cooking and baking in your cast iron Dutch oven, check out my collection of gluten free Dutch oven recipes. With everything from pork carnitas to my favorite Mississippi pot roast, you'll find the perfect recipe to enjoy!
Ingredient Notes
This tender roast recipe uses simple ingredients, which can be found at any grocery store.
- Beef Chuck Roast - I am using a boneless chuck roast for this recipe. It's a cheaper cut of beef, that is normally a little on the tough side. Because of the slow cooking time in the Dutch oven, this cut of meat will come out perfectly tender.
- Salt & Pepper - Used to season the beef.
- Olive Oil - I use olive oil whenever possible for my recipes. If you prefer to brown the roast and vegetables in butter you can make the substitute.
- Sliced Onions - Sauteed onions add a lot of flavor to the braising broth. Don't skip this step! I used yellow onions here.
- Garlic Cloves - You can use whole garlic cloves, as I did, or minced garlic if you have that.
- Italian Seasoning - For ease, I've chosen dried Italian seasoning herb mix. If you want to use fresh herbs instead, you'll need to triple the amount.
- Gluten Free Beef Broth - If you're following a gluten free diet, ensure you have a gluten free beef broth. I use either the Pacific Foods or Kitchen Basics brand.
- Tomato Paste - Adding a bit of tomato paste not only enhances the umami flavor, but adds a little richness to the broth.
- Coconut Aminos - I love coconut aminos for adding a bit of sweetness to the broth. If you don't have aminos on hand, you could replace it with a bit of brown sugar.
- Bay Leaves - Adding a couple of bay leaves to the pot roast gives a subtle flavor. Bay leaves also help to cut the fatty flavor and bring out the other flavors of the meat. They also contain an enzyme which aids in digesting meats. Don't leave them out. I like to buy the semi-fresh bay leaves from the produce department. They will keep for a couple of weeks in your refrigerator.
- New Potatoes - Also called baby potatoes. I recommend you use either baby red potatoes or Dutch yellow potatoes in this recipe.
- Carrots - I used baby carrots, so I didn't have to fuss with peeling and chopping. Plus they are all similar in size, which is great for this recipe. If you prefer whole carrots, cut them into 2 inch lengths.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- No dried herbs - Use about 4 sprigs each of fresh thyme, fresh rosemary and fresh oregano.
- No coconut aminos - Replace coconut aminos with brown sugar for a similar sweetness.
- No New Potatoes - Cut full size potatoes into bite size chunks.
- No Baby Carrots - Peel regular size carrots and cut them into 2-inch lengths.
- Mushroom Goodness - Saute 8 ounces of fresh, sliced mushrooms in butter and add them to the pot roast after it has finished braising.
- Love Wine? - Replace 1 cup of beef stock with your favorite red wine.
How to Make a Dutch Oven Pot Roast
This recipe is relatively easy to make. It's cooked and braised all in one pot and most of the time is hands off. The exact cooking time may vary depending on the size of your piece of meat.
STEP 1: Pat the chuck roast dry with paper towels. Then sprinkle it on all sides with salt and pepper.
STEP 2: Add the oil to a large Dutch oven pot over medium-high heat. Once the oil is hot, sear the chuck roast on all sides until it's a rich brown color. It should take about 3-4 minutes per side. Remove the roast from the pot and set it aside.
STEP 3: Add the onions into the remaining oil. Reduce the heat to medium. Saute the onions, while stirring occasionally, until they are softened and begin to turn golden brown.
STEP 4: Add the garlic cloves and dried herbs to the pot with the cooked onions. Continue to cook and stir for 1 minute until fragrant.
STEP 5: Pour 1 cup of the beef broth into the pot with the onions. Use a spatula to scrape any stuck on browned bits from the bottom of the pot.
STEP 6: Add the tomato paste and coconut aminos to the broth. Stir well to incorporate.
STEP 7: Add the chuck roast back to the pot. Pour in the remaining beef broth and add in the bay leaves. Cover the pot and place in the oven for 2 hours.
STEP 8: Remove the pot roast from the oven. Use tongs to carefully flip the roast over. Then add the potatoes and carrots to the pot. Replace the lid and roast for another 1 ½ hours.
Expert Tip
Ever noticed the butcher adds baker's twine around the outside of a roast? Leave the twine around the roast throughout the braising. Remove it immediately before serving. The twine helps to hold the roast together while it's cooking.
Storage
Store leftover roast and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat to 165F before serving.
You can also carefully pack leftover pot roast into freezer bags, removing as much air as possible. Add a bit of the liquid from the pot and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More main dish recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Dutch Oven Pot Roast
Ingredients
- 3 pound Beef Chuck Roast
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 3 Tablespoons Olive Oil
- 1 Cup Yellow Onion sliced
- 6 cloves Garlic whole or minced
- 2 teaspoons Italian Seasoning
- 4 Cups Gluten Free Beef Broth divided
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Coconut Aminos or brown sugar
- 2 Bay Leaves
- 1 pound Baby Carrots
- 1 ½ pounds New Potatoes
Instructions
- Preheat the oven to 300 °F (149 °C).
- Pat the chuck roast dry with a paper towel. Sprinkle on all sides with salt and pepper.3 pound Beef Chuck Roast, 1 teaspoon Salt, 1 teaspoon Black Pepper
- Add the oil to a 7-quart Dutch oven pot over medium high heat. Once the oil is hot, add the beef. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast to a plate.3 Tablespoons Olive Oil
- Reduce the temperature to medium. Add the sliced onions to the remaining oil. Saute until the onions are softened, about 3-5 minutes.1 Cup Yellow Onion
- Add in the garlic and Italian seasoning and cook for 1 minute more, stirring constantly.6 cloves Garlic, 2 teaspoons Italian Seasoning
- Pour 1 cup of the beef broth into the pot and use a spatula to deglaze the bottom of the pan.4 Cups Gluten Free Beef Broth
- Add the tomato paste and coconut aminos and stir well to mix.2 Tablespoons Tomato Paste, 1 Tablespoon Coconut Aminos
- Remove the pot from the heat.
- Finally, add the roast back into the pot along with the bay leaves. Pour in the remaining beef broth.2 Bay Leaves
- Place the lid on the pot and bake in the preheated oven for 2 hours.
- Carefully remove the pot from the oven. Use tongs to flip the beef over. Add in the potatoes and carrots. Recover the pot and return it to the oven. Bake for an additional 90 minutes until the meat is fork tender and the vegetables are cooked through.1 pound Baby Carrots, 1 ½ pounds New Potatoes
- Remove from the oven and allow the roast to rest for about 15 minutes before slicing and serving.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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