Dutch Oven Pot Roast – the ultimate comfort food!! Simple, yet sophisticated flavors your whole family will love! (Whole30/Paleo/GF/DF)
This Dutch Oven Pot Roast is the perfect weekend dinner!
Dutch Oven Pot Roast
Does it get much more comforting than Dutch oven Pot Roast?! I absolutely love serving this to my family on Sunday evenings – it is such a classic. And these flavors – they are just amazing! A few tips and tricks I used:
- Add pomegranate juice (if Whole30/Paleo) or red wine to your broth.
- Add a head of garlic to the broth.
- Add beef bones to the broth.
- You can also use bone broth instead of regular beef broth.
Those are just a few tips to really make your broth/sauce INSANELY delicious! I can’t wait for you to try it!
What is the Best Cut of Meat for Pot Roast
This best cut of meat for pot roast is probably the chuck roast followed by the shoulder steak, boneless chuck roast, rump roast or bottom round roast. Here is a nice article talking more about recommended cuts of meat for pot roast – so helpful!
The beauty of a pot roast is you are essentially braising the meat for hours on end, so it is perfect for tougher (and therefore cheaper) cuts of meat! Let them cook away in the delicious sauce until they are melt-in-your-mouth amazing!
Best way to Cook the Vegetables
There are two ways you can cook the vegetables and either way works like a charm. You can either:
- Toss the veggies and potatoes right in with the pot roast (the easiest option), but I would wait until the last hour or so – otherwise they might get a little mushy!
- You can opt to roast your veggies! Roasting them gives the a slightly different texture and they definitely will not be mushy!
How to Make Dutch Oven Pot Roast
First, you sear your roast in your large dutch oven.
Then remove the roast and sauté some onion, garlic and celery.
In a medium mixing bowl you will combine the beef broth and pomegranate juice (or red wine) and tapioca starch. Add to your dutch oven and then return the roast to the pan along with some garlic, beef bones, bay leaves and thyme.
Allow to cook several hours and then add veggies in towards the end!
You can remove the meat and veggies leaving just the broth in the dutch oven and allow it to simmer and reduce before serving. This will create a delicious and thicker sauce!
Serve and enjoy!
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Dutch Oven Pot Roast – a delicious and flavorful classic, comforting pot roast! (Whole30/Paleo)
- 2.5 lb chuck roast
- salt and pepper
- 3 tablespoon olive oil, divided
- 2 tablespoons garlic, minced
- 2 stalks of celery, thinly sliced
- 1/2 yellow onion, diced
- 2 tablespoons tomato paste
- 3–4 cups beef broth
- 1 cup pomegranate juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon tapioca starch
- 2 bay leaves
- beef soup bones (if available)
- 4–5 sprigs fresh thyme
- 1 small head of garlic (cut off top and remove loose outer covering)
- 2 cups fingerling potatoes
- 3–4 carrots, peeled, halved and cut into two-inch chunks
- 1 pint baby bella mushrooms
- 1 1/2 cup pearl onions
- Place beef roast on a large plate and season generously with salt and pepper.
- Add 1 tablespoon olive oil to large dutch oven and bring to medium high heat.
- Place beef roast inside, searing all sides.
- Remove beef roast from dutch oven and place on a clean plate, set aside.
- Add remaining 2 tablespoons of olive oil to dutch oven, allowing it to coat the pan.
- Add garlic and allow to cook for a moment or two until it becomes fragrant.
- Then add onion and celery.
- Allow celery and onion to cook down, approximately 2-3 minutes; sprinkle with a little salt and pepper.
- Add tomato paste and stir to coat the ingredients.
- In a medium bowl combine broth, pomegranate juice, balsamic, red wine vinegar and tapioca; whisk to combine.
- Pour the beef broth mixture into the dutch oven, stirring to combine.
- Return beef roast to dutch oven along with the bay leaves, garlic, thyme and beef soup bones.
- Cover and allow to come to a boil and then reduce to a simmer.
- Let simmer 4-6 hours, covered. In the alternative, you can also place in the oven at 325 for the same amount of time. Feel free to turn the roast a few times.
- Add vegetables approximately 60-30 minutes before your roast is done, depending upon how soft you like them cooked.
- Once your roast is done, remove the roast and vegetables and place on a platter. You can either serve the cooked down broth as an au jus or you can cover your roast with foil and allow the remaining broth to simmer for 10 minutes, allowing it to thicken and cook down more.
- Cuts of Beef Roast for Pot Roast: recommended cuts of meat include chuck roast, shoulder steak, boneless chuck roast, rump roast or bottom round roast
- Pomegranate Juice: to make this recipe Paleo/Whole30 it lists pomegranate juice. If you aren’t concerned with Whole30/Paleo I would recommend using a dry, fruity red wine in its place.
- Beef Soup Bones: these can generally be found at your local deli (if they aren’t out it is worth an ask behind the counter). These help to add another layer of flavor and make the broth/sauce that much better! That being said, the recipe will turn out just find without.
- Vegetables: you can either add your vegetables directly into the dutch oven along with the broth and roast OR you can also roast the vegetables separately (as pictured). To do so, simply place the vegetables on a parchment-lined baking sheet, drizzle with a little avocado oil and sprinkle with a little salt and pepper. Then roast at 400 for 20-25 minutes or until they have reached your desired consistency.
Keywords: Dutch Oven Pot Roast