Winter is all about weekend comfort foods that make the house smell great as they’re cooking away. This Best Ever Dutch Oven Braised Pot Roast Dinner with Potatoes & Carrots is a family favorite that doesn’t disappoint on flavor OR aroma!
There is nothing quite like bringing the family around the SundaySupper dinner table with something comforting and delicious.
With only a few minutes of preparation, you can enjoy the wonderfully tempting aroma of this Best Ever Dutch Oven Braised Pot Roast for hours as it cooks in the oven with minimal ingredients. For me, that’s one of the best parts of an oven braised meal! The anticipation!!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Braised Pot Roast is available near the end of this post.
Oven Braised Pot Roast ingredient list;
- Boneless Chuck Eye Pot Roast
- Light Colored Oil (I used grapeseed)
- Salt and Pepper
- Green Bell Pepper
- Bay Leaves
- Red Wine
- Beef Stock or Broth
- Yukon Gold Potatoes
What is the benefit of braising meat?
Braising an inexpensive cut of protein like a chuck roast will turn even the toughest cut of meat moist and tender! Since this Oven Braised Pot Roast cooks in a low 300-degree oven for four to five hours (the longer, the better), the meat will be incredibly fork tender and will melt like butter in your mouth.
What exactly is a Dutch oven?
A Dutch oven is, it’s merely a large, heavy pot with a lid. You can find many forms of Dutch ovens in the marketplace. Some are quite expensive but there are also many very reasonably priced options that fit every budget.
The easy instructions for braising a pot roast;
- Season both sides of the meat with salt and pepper.
- In a large Dutch oven, sear the roast on both sides in the oil over medium/high heat.
- Remove the meat to a plate.
- In the drippings in the pan, add a chopped onion and bay leaves.
- Add the chopped bell pepper to the pot along with red wine and the beef stock or broth.
- Add the seared beef back into the pot and cover.
- Place the Dutch oven in a preheated 300-degree oven for 3½ – 4 hours.
- Remove the pot from the oven.
- Add 1½ pound of baby gold Yukon potatoes that have been halved and quartered, and 4 -5 peeled and roughly chopped carrots to the pot along with additional salt and pepper.
- Return the lid to the pot and place the Dutch oven back into the oven for an additional 60 minutes.
- To serve, scoop the potatoes and carrots into a bowl using a slotted spoon.
- Transfer the pot roast out onto a large serving platter.
- Spoon the beef juice over the top of the meat.
- Put away the knife and enjoy!!
I received my Dutch oven as a gift from my eldest son for my birthday several years ago. I love, love, love using it, and would challenge those much higher priced, swanky French brand named pieces (I think you know the ones), to beat it.
**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Oven Braised Pot Roast if needed. By clicking on the item photo, you’ll be taken directly to Amazon.com if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase one of these products through Amazon.com. As an Amazon Associate, I earn from qualifying purchases.
For additional family favorite dinners, please click on the following titles for;
- German Beef Rouladen
- Lemon Oregano Spatchcock Chicken
- Slow Cooker Brisket with Beer BBQ Sauce
- French Onion Pork Chops
Below is the printable recipe card for today’s Dutch Oven Braised Pot Roast.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
- 1 3 pound boneless chuck roast
- 2 tablespoons light colored oil
- 3 teaspoons salt divided
- 1½ teaspoon pepper divided
- 1 medium onion chopped
- 1 green bell pepper seeded and chopped
- 1½ cups red wine
- 1 cup beef or chicken stock
- 2-3 bay leaves
- 1½ pounds small Yukon gold potatoes halved or quartered
- 5 large carrots peeled and rough chopped into 2" pieces
- Preheat oven to 300-degrees.
- Heat the oil in a large Dutch oven over medium/high heat.
Season the chuck roast with 1½ teaspoon salt and ½ teaspoon pepper and sear it well on both sides.
- Remove the roast to a plate.
- Reduce the heat under the Dutch oven to medium-low.
Add the onion, green pepper, bay leaves, wine, and beef stock or broth to the pot.
Return the chuck roast to the pot. Cover the Dutch oven and place in a preheated oven for 3½ - 4 hours.
Remove the pot from the oven, and add the potatoes and carrots. Season with remaining salt and pepper.
- Place the lid back on the pot and return to the oven for an additional 60 minutes, or until the potatoes and carrots are fork tender.
Use a slotted spoon to place the meat and vegetables on a serving platter. Spoon the pan juices over top of the pot roast and vegetables, and serve hot.
Tools and equipment:
Dutch oven (large, heavy pot with a lid), chef's knife, measuring cups, cutting board, slotted spoon
I sincerely hope you’ve enjoyed today’s recipe for Dutch Oven Braised Pot Roast for #SundaySupper as much as I’ve enjoyed bringing it to you.
Eating with the family gathered around the dinner table is one of my greatest joys. If it’s yours too, and you’re committed to carrying on the tradition for years to come, please head over to the #SundaySupper website and take the #SundaySupper pledge HERE, along with me.
To visit all the other #SundaySupper recipes for this week, please click on the titles below to be taken directly to all the recipes, and food blogger’s sites you’re interested in.
Sunday Supper Recipes
Super Sunday Entrees
- Beef-Barley Skillet by Wholistic Woman
- Braised Lamb Shanks by Caroline’s Cooking
- Breakfast Pizza by A Kitchen Hoor’s Adventures
- Chicken Zucchini Pasta with Almond Pesto by April Golightly
- Creamy Lemon Pepper Chicken Spaghetti by The Bitter Side of Sweet
- Best Ever Dutch Oven Braised Pot Roast Dinner by Kudos Kitchen by Renee
- Ground Beef Stroganoff Skillet Recipe by Sunday Supper Movement
- Lemon Ricotta Spaghetti with Peas by Cricket’s Confections
- One Pot Taco Pasta Skillet by Life Tastes Good
- Pan-Fried Scallops with Vegetables by Our Good Life
- Panko and Parmesan Crusted Pork Chops by Jersey Girl Cooks
- Pork Fingers by The Freshman Cook
- Shepherd’s Pie Potato Skins by Fantastical Sharing of Recipes
- Skillet Chicken Parmesan by Hardly A Goddess
- Slow Cooker Irish Lamb Stew by Cooking Chat
- Spicy Shrimp Soup by Pies and Plots
- Turkey Fennel Skillet Dinner by Cindy’s Recipes and Writings
Sweet Sunday Desserts
- Bourbon Butterscotch Pudding by Baking Sense
- Dark Chocolate S’mores Crack by Wild Wild Whisk
- Homemade Chunky Monkey Ice Cream by Bites of Wellness
- Mocha Chocolate Chip Cookie Ice Box Cake by That Skinny Chick Can Bake
- Simple Cocoa-Spice Cake by A Little Fish in the Kitchen
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
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Until we eat again, I hope you have a delicious day!
**The post above includes affiliate links. When I find a great product or service, I like to share it with my readers. Sometimes I use affiliate links so I can earn a small commission for my recommendations. As always, I thank you for your support!