Name: The Best Dutch Oven Pot Roast (Slow Cooker Option!)
Prep time: 20 min
Cook time: PT-488491H37M14S
Total time: PT-488491H37M14S
Cuisine: American
Ingredients: 3 lbs boneless beef chuck roast; 1 tbsp salt, divided (plus more to taste); 3 tbsp coconut oil or olive oil; 1 yellow onion, sliced; ⅓ cup balsamic vinegar; 2 ½ cups beef broth, divided; 6 cloves garlic, smashed; 8 carrots, peeled and cut into large pieces; 6 celery stalks, cut into large pieces; 1 (15 oz) can diced tomatoes; 2 dried bay leaves; 1 sprig fresh rosemary; 2 sprigs fresh thyme; ¼ tsp black pepper; 1 tbsp arrowroot starch; Optional: 6 oz mushrooms; Mashed potatoes, for serving

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This Dutch Oven Pot Roast is the ultimate comfort food—tender, juicy beef slow-braised with hearty vegetables in a rich, savory gravy. Infused with balsamic vinegar, garlic, and herbs, this dish is perfect for cozy family dinners or Sunday gatherings. Plus, it comes with an easy slow cooker option for added convenience.

Why You’ll Love This Recipe

Tender, fall-apart beef packed with flavor
Hearty vegetables cooked right in the same pot
Rich, flavorful gravy made from the braising liquid
One-pot meal with minimal cleanup
Versatile: can be made in a Dutch oven or slow cooker

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 pounds boneless beef chuck roast
1 tablespoon salt, divided (plus more to taste)
3 tablespoons coconut oil or olive oil
1 yellow onion, sliced
⅓ cup balsamic vinegar
2 ½ cups beef broth, divided
6 cloves garlic, smashed
8 carrots, peeled and cut into large pieces
6 celery stalks, cut into large pieces
1 (15-ounce) can diced tomatoes
2 dried bay leaves
1 sprig fresh rosemary
2 sprigs fresh thyme
¼ teaspoon black pepper
1 tablespoon arrowroot starch
Optional: 6 ounces mushrooms
Mashed potatoes, for serving

Directions

Preheat oven to 330°F.
Pat chuck roast dry and sprinkle half the salt on one side. Heat Dutch oven over medium-high, add oil, and place beef salt side down. Sprinkle remaining salt on top.
Sear for 6–8 minutes per side until golden brown. Remove beef and set aside.
Lower heat, deglaze with balsamic vinegar, then add onions and garlic. Cook 2–3 minutes.
Remove from heat. Return beef to pot along with carrots, celery, tomatoes, herbs, bay leaves, 2 cups beef broth, and pepper. Cover and cook in oven 3–4 hours until fork-tender.
Remove roast, skim fat from liquid, then whisk arrowroot starch with ½ cup beef broth. Simmer braising liquid on stove, whisking in slurry until thickened into gravy.
Return beef to pot and coat with gravy before serving.
Serve with carrots, celery, and gravy over mashed potatoes.

Slow Cooker Option:

Sear beef in a skillet as above.
Transfer to slow cooker with vegetables, herbs, tomatoes, and broth.
Cook on low for 8–9 hours or high for 4–5 hours until tender.
Make gravy separately on the stovetop with reserved cooking liquid and arrowroot slurry.

Servings and timing

Serves 6–8 people.
Prep time: 20 minutes
Cook time: 3–4 hours (oven) or 8–9 hours (slow cooker, low)
Total time: 3 ½–9 ½ hours depending on method

Variations

Add baby potatoes to cook directly in the pot instead of serving over mashed potatoes.
Swap arrowroot starch for cornstarch or flour for thickening.
Use red wine instead of balsamic vinegar for a richer flavor.
Add parsnips or turnips for more earthy, hearty vegetables.
For a lighter version, trim extra fat from the beef before cooking.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently.

FAQs

What cut of beef is best for pot roast?

Chuck roast is the best choice, as it becomes tender and flavorful after slow braising.

Can I skip searing the beef?

Searing adds deep flavor and helps lock in juices, so it’s highly recommended.

Do I need a Dutch oven for this recipe?

No, you can use a slow cooker or heavy oven-safe pot instead.

Can I make this recipe ahead of time?

Yes, pot roast tastes even better the next day after the flavors meld.

Can I thicken the gravy without starch?

Yes, reduce the braising liquid on the stove until it thickens naturally.

What can I serve with pot roast besides mashed potatoes?

Rice, egg noodles, or crusty bread all pair beautifully with the gravy.

Can I use chicken broth instead of beef broth?

Yes, but beef broth gives a richer flavor that complements the roast.

Can I add wine to this recipe?

Yes, substitute part of the beef broth with red wine for extra depth.

Why is my pot roast tough?

It likely needs more cooking time—keep braising until the beef is fork-tender.

Can I cook this recipe on the stovetop only?

Yes, simmer covered over low heat for 3–4 hours, stirring occasionally.

Conclusion

The Best Dutch Oven Pot Roast is a cozy, satisfying meal that brings comfort to the table. With tender beef, caramelized vegetables, and savory gravy, it’s a one-pot wonder that’s perfect for family dinners or entertaining. Whether you use a Dutch oven or a slow cooker, this recipe delivers hearty flavor and melt-in-your-mouth goodness every time.

Molly

The Best Dutch Oven Pot Roast (Slow Cooker Option!)

Why You’ll Love This Recipe

Ingredients