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Dutch oven pot roast with fresh herbs is the kind of dinner that makes you kitchen smell like home. The chuck roast gets a good sear on the stove, then braises in the oven low and slow with vegetables, red wine, and a bundle of fresh herbs.
As it cooks, the beef turns fork-tender and the potatoes and carrots soak up all that rich flavor. Finish it with the pan gravy, and you’ve got a herbed pot roast that actually earns its spot at the table.
This recipe is similar to a slow cooker pot roast, but the Dutch oven lets you sear the meat first, adding an extra layer of flavor. The result is a tender, juicy pot roast that is packed with flavor.
Here’s Why This Herbed Pot Roast Recipe Works
Chuck roast holds up to a long braise: This cut has enough marbling and connective tissue to turn tender after a few hours in the oven. It’s made for pot roast.
A good sear adds more flavor: Dredging the roast in seasoned flour and browning it well gives the meat better color and leaves browned bits in the pot for the braising liquid.
The fresh herbs give the roast more character: Fresh thyme, rosemary, and oregano keep the braising liquid from tasting flat or one-note. They add a little extra depth without taking over.
Beurre manié thickens the gravy fast: A quick paste of soft butter and flour turns the strained pan drippings into a smooth gravy right at the end.
If you enjoy slow-braised beef dinners, our Beef Burgundy is another great option with tender beef cooked in a rich red wine sauce.
Ingredient Notes
Chuck roast: Chuck roast is the best cut for pot roast because it has enough fat and connective tissue to become tender during a long braise. As it cooks slowly in the Dutch oven, the meat softens and becomes easy to shred.
Fresh herbs: Thyme, rosemary, and oregano give the braising liquid much more depth than a basic pot roast made with just broth and onions. Fresh herbs hold up well during the long cook and give the roast a more pronounced flavor.
Beef broth: Beef broth forms the base of the braising liquid and helps keep the roast moist as it cooks. You can substitute chicken broth if desired.
Red wine (optional): A small amount of red wine adds extra flavor and helps loosen the browned bits from the bottom of the pot after searing the roast. If you prefer not to use wine, simply replace it with additional broth.
Potatoes: Yukon Gold potatoes hold their shape better than many other varieties during the long braise. They also absorb the braising liquid well, which gives them great flavor.
Worcestershire sauce: Just a few tablespoons add depth and brings out the savory flavor of the beef and broth.
Recipe Tips
Brown the roast properly: Let the beef sit without moving it so it has time to brown well. If you rush it, you leave flavor behind.
Keep the vegetables chunky: Big pieces of carrots and Yukon Gold potatoes hold up better during the long braise and are less likely to turn mushy.
Scrape the pot when you add the wine: That helps loosen the browned bits on the bottom, which gives the braising liquid more flavor.
Add the vegetables later if you want them firmer: If you like potatoes and carrots with a little more bite, add them during the last hour instead of at the beginning.
Simmer the gravy briefly: The beurre manié thickens the pan drippings fast. Give it a short simmer to cook the flour, but don’t keep cooking it longer than needed.
Choose a well-marbled chuck roast: Look for a roast with visible streaks of fat. The marbling melts during the long braise and keeps the meat tender.
Do not crowd the pot when searing: If the roast is too large for the Dutch oven, trim it into two pieces and sear them separately so the meat browns instead of steaming.
Tie the herb sprigs together: If you bundle the thyme, rosemary, and oregano with kitchen twine, they are much easier to remove before making the gravy.
If you enjoy slow-braised beef dinners like this one, you might also like our Dutch Oven Beef Stew, which cooks low and slow with tender beef and hearty vegetables.
Fresh Herb Pot Roast
This fresh herb pot roast is the kind of meal that rewards a little patience. After a few hours in the oven, the chuck roast turns fork-tender, the vegetables soak up the flavorful juices, and the fresh herbs give the whole pot deeper flavor than a basic pot roast. Finish it with the pan gravy and serve it straight from the Dutch oven for a classic, hearty dinner.
Serve this herbed pot roast with a simple mixed green salad and a loaf of crusty bread to round out dinner.
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Dutch Oven Pot Roast with Herbs
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Ingredients
For the Pot Roast
- 3 pound chuck roast
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 2 large onions, peeled and cut in bite-size pieces
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- ½ cup red wine, optional
- 3 cups beef broth, or chicken broth
- 3 tablespoons Worcestershire sauce
- 4 to 6 large carrots, peeled and cut into chunks
- 4 to 6 Yukon Gold potatoes, cut in half
- 4 sprigs Fresh thyme
- 3 sprigs fresh rosemary
- 2 sprigs fresh oregano
- 2 bay leaves
For the gravy:
- 2 cups pan drippings
- 2 tablespoons butter, softened
- 2 tablespoons all-purpose flour
Instructions
For the Dutch Oven Pot Roast
- Preheat the oven to 300° F.
- Combine the flour, salt, and pepper in a shallow dish or dinner plate. Add the beef to the flour and coat each side, including the edges.
- Heat the oil in a large Dutch oven, over medium-high heat. Add the beef to the pot, searing and browning it on both sides and the edges (about 3 to 4 minutes per side). Transfer the beef to a plate.
- Add the onions and cook for 2 minutes. Add the garlic and tomato paste and stir for 30 seconds until the garlic is fragrant. Pour in the red wine and scrape the bits off the bottom of the pot.
- Pour the beef broth and Worcestershire sauce into the Dutch oven then return the seared chuck roast. Add the potatoes, carrots, thyme, rosemary, oregano and bay leaves. (If you want firmer vegetables, add them during the last hour of the cooking time). Put the lid on the Pot and transfer it to the preheated oven and roast for 3 hours or until the meat shreds easily with a fork.
- Transfer the meat and the vegetables to a serving plate and cover with foil to stay warm while making the gravy.
For the Gravy/ Sauce:
- Discard the herbs and pour the braising liquid through a strainer. Measure out 2 cups of the braising liquid and return it to the Dutch oven or a small saucepan.
- Combine the butter and flour in a small dish. Stir until it becomes a smooth paste.
- Bring the braising liquid to a boil over medium-high heat. Remove it from the heat and whisk in the butter-flour paste until completely melted. Return the pan to the heat and simmer briefly (stirring constantly), until thickened.
- Transfer the gravy to a serving container and serve with the pot roast.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!This recipe was originally published on December 15, 2014.
I like chuck for pot roast, too. And am really a fan of Better than Bouillon — that’s a really good brand. Super recipe — thanks.
Thanks, John….Merry Christmas to you!
I don’t eat much meat, but I do love a pot roast in the winter, and this one looks absolutely delicious. I think it will be on my menu later this week! Pinned
Hi, Anne, yes, a pot roast is a good choice for the winter. Thanks for pinning! 🙂