Dutch Oven–Braised Chuck Roast
If you’re craving true comfort food. the kind that makes your house smell amazing and practically melts on your fork, this Dutch Oven–Braised Chuck Roast is it. Slow-braised in a rich broth with red wine, hearty vegetables, and savory aromatics, this roast delivers deep flavor the old-fashioned way: low, slow, and worth every second.
The best part? It takes just a few simple steps and the oven does the rest. This is the kind of meal you make on a Sunday afternoon, or any day you’re in the mood for something warm, rustic, and soul-soothing. Serve with crusty bread, mashed potatoes, or just a big spoon — the broth alone is unforgettable.
What You Need to Make Dutch Oven–Braised Chuck Roast
- Chuck roast
- Onion, garlic, carrots, celery
- Potatoes
- Olive oil & butter
- Worcestershire sauce
- Tomato paste
- Red wine (or more broth)
- Beef broth
- Bay leaf & rosemary
- Salt and pepper
How to Make Dutch Oven–Braised Chuck Roast
Step 1: Preheat and Prep
Set your oven to 325°F. Pat the beef dry and season generously with salt and pepper.
Step 2: Sear the Beef
Heat olive oil in a Dutch oven over medium-high heat. Sear the beef chunks in batches until browned on all sides — this builds flavor. Transfer to a plate.
Step 3: Sauté the Veggies
Lower the heat, melt the butter, and add the onions. Sauté 3–4 minutes, then add celery and carrots and cook another few minutes. Add garlic and cook just until fragrant.
Step 4: Build the Flavor Base
Add a splash of broth to deglaze. Stir in tomato paste and cook 1–2 minutes. Add Worcestershire sauce, red wine (or extra broth), and rosemary. Let it reduce slightly while scraping up all the browned bits.
Step 5: Add the Meat Back In
Return the beef (plus any juices) to the pot. Tuck in the bay leaf.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Step 6: Add Potatoes & Broth
Place the potatoes on top of the meat, then pour in enough broth to just cover the potatoes.
Step 7: Braise Low and Slow
Cover and transfer to the oven. Cook 3–4 hours until the beef is fork-tender and the vegetables are soft.
Step 8: Finish and Serve
Remove the bay leaf. Taste the broth and adjust seasoning if needed. Serve hot — don’t forget to ladle extra broth over each serving.
Commonly Asked Questions
Can I use a different cut of beef?
Chuck roast is best because of its fat content and texture, but beef shoulder or brisket can also work.
Do I have to use wine?
No, replace it with extra broth, but the wine adds incredible depth.
Can I add other veggies?
Absolutely, parsnips, mushrooms, or turnips work well in the mix.
Can I make this ahead of time?
Yes! It might even taste better the next day. Reheat gently on the stovetop or in the oven.
Can I make it in a slow cooker?
Yes, sear everything first, then transfer to a slow cooker and cook on low for 7–8 hours or high for 4–5.
Dutch Oven Beef Roast
Ingredients
Instructions
- Preheat oven to 325°F.
- Pat the beef chunks dry and season with 1½ tsp salt and ½ tsp black pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear beef in batches for 2–3 minutes per side until browned. Transfer to a plate.
- Reduce heat to medium, add butter, and sauté onions for 3–4 minutes. Add celery and carrots and cook another 3–4 minutes.
- Add a splash of broth, then stir in tomato paste and cook 1–2 minutes. Add Worcestershire sauce, red wine (or broth), and rosemary. Scrape up browned bits and let reduce slightly.
- Return seared beef and any juices to the pot. Add the bay leaf.
- Place potatoes on top of beef and pour in enough broth to cover the potatoes.
- Cover and braise in the oven for 3–4 hours, until beef is fork-tender and vegetables are soft.
- Remove bay leaf. Taste and adjust seasoning with remaining salt and pepper if needed.
- Serve warm with vegetables and plenty of broth.
