Go Back
4.84 from 6 votes
Best Ever Dutch Oven Braised Pot Roast Dinner
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
This Best Ever Dutch Oven Braised Pot Roast Dinner with Potatoes & Carrots is a family favorite that doesn't disappoint on flavor OR aroma!
Course: comfort food, Main Course
Cuisine: American Comfort Food
Keyword: braised pot roast, Dutch oven braised pot roast
Servings: 6 servings
Calories: 200 kcal
Renee - Kudos Kitchen: Renée
  • 1 3 pound boneless chuck roast
  • 2 tablespoons light colored oil
  • 3 teaspoons salt divided
  • teaspoon pepper divided
  • 1 medium onion chopped
  • 1 green bell pepper seeded and chopped
  • cups red wine
  • 1 cup beef or chicken stock
  • 2-3 bay leaves
  • pounds small Yukon gold potatoes halved or quartered
  • 5 large carrots peeled and rough chopped into 2" pieces
  1. Preheat oven to 300-degrees.
  2. Heat the oil in a large Dutch oven over medium/high heat.
  3. Season the chuck roast with 1½ teaspoon salt and ½ teaspoon pepper and sear it well on both sides.

  4. Remove the roast to a plate.
  5. Reduce the heat under the Dutch oven to medium-low.
  6. Add the onion, green pepper, bay leaves, wine, and beef stock or broth to the pot.

  7. Return the chuck roast to the pot. Cover the Dutch oven and place in a preheated oven for 3½ - 4 hours.

  8. Remove the pot from the oven, and add the potatoes and carrots. Season with remaining salt and pepper.

  9. 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.
  10. 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.

Recipe Notes

Tools and equipment:

Dutch oven (large, heavy pot with a lid), chef's knife,  measuring cups, cutting board, slotted spoon