A classic dish that is a comfort meal in every home: Pot Roast. Not only is this a one-pot recipe, but it will feed an entire family of four and leave everyone with leftovers for the next days lunch.
We recommend making this Dutch Oven Pot Roast recipe in the Larder & Vine Oval Dutch Oven as it's the perfect size for a 3 lb Chuck Roast and its self-basting lid will trap all the flavor so your roast never goes dry.
Make every recipe taste even better by simply swapping out your old cookware for any piece from our Enameled Cast Iron Cookware Collection. You'll be able to see the quality once you get your hands on your own piece. Their heavyweight shows just how durable they are, plus their long-lasting lifespan. When taken care of properly, your cookware can last for generations. Now you, your kids, and your grandchildren will all be able to enjoy flavorful family recipes made in a family heirloom.
3 hours 30 minutes
⅓ cup all-purpose flour
Salt & pepper to taste
3 lb chuck roast, boneless
1 tablespoon butter
3 tablespoons olive oil
2 large onions, sliced
6 carrots, peeled and chopped into 1 inch pieces
6 celery ribs, chopped
2 garlic cloves, minced
3 cups beef broth, divided
½ cup red wine (can swap for beef broth)
2 sprigs thyme
2 sprigs rosemary
2 bay leaves
4 Russet potatoes, peeled and chopped
Preheat oven to 275ºF.
Mix together flour, salt and pepper, then spread this mixture over a flat sheet of wax paper. Pat the roast dry and dredge every side in the flour mixture. Be sure to pat off excess flour.
In your Oval Dutch Oven, heat butter over medium-high heat and let the butter melt completely. Once butter has melted and Dutch oven is hot, sear the roast on each side for about 5 minutes per side. Set aside once every side is browned.
Reduce heat to medium then add 1 cup of beef broth. Use a spatula (preferably wooden) to scrape the bits from the bottom of the plan.
Add onions, garlic, carrots, and celery to the Dutch oven and stir until onions are soft and translucent. Add the roast back to the Dutch oven, then add remaining beef broth, red wine, thyme, rosemary, bay leaves, salt and pepper. Cover with self-basting lid and bake in the oven for 2 hours.
After 2 hours, add chopped potatoes to the Dutch oven and stir. Cover with self-basting lid and bake in the oven for 50 minutes to 1 hour, or until the meat is tender and cooked to your desired liking.
- Swap your potatoes: Another way to enjoy this meal is over mashed potatoes. If you prefer to serve over mashed potatoes, you should omit the chopped potatoes from the recipe.
Use a large oval Dutch oven: We recommend our very own 8 Qt Enameled Cast Iron Oval Dutch Oven.
- Wide Handles make transfer from stove to oven to table easy.
- Evenly sear and cook all content with its even heat retention. Be sure to cook low and slow as enameled cast iron holds heat very well.
- Self-Basting Lid will keep your food moist and flavorful and never let it dry out.
- The deep oval shape easily fits large cuts of meat like the 3lb roast used in this recipe.