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Beef pot roast with potatoes, carrots and onions in a tomato beef broth inside a dutch oven

Old Fashioned Oven Roasted Pot Roast

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Prep Time 20 minutes
Cook Time 8 hours

Equipment

  • Large dutch oven with lid
  • wooden spoon
  • cutting board
  • sharp knife
  • Measuring spoons and cups
  • tongs

Ingredients
  

  • 3 tbsp butter
  • 4-5 lb beef chuck roast
  • 1 ½ tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2-3 tbsp red wine vinegar
  • 1 ½ cups beef broth
  • 8 oz tomato sauce
  • 2 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 4-6 russet potatoes washed and quartered
  • 2 yellow onions peeled and chopped
  • 3-4 large carrots chopped
  • 4-5 garlic cloves peeled

Instructions
 

  • Preheat the oven to 225°F.
  • Melt butter in a large dutch oven over medium-high heat. Season the roast with salt, pepper, and garlic powder, then sear each side until golden brown (about 3-4 minutes per side). Remove from pot.
  • Pour red wine vinegar into the pot, scraping up any brown bits with a wooden spoon.
  • Add beef broth, tomato sauce, and Worcestershire sauce. Whisk together, then add the bay leaf, rosemary, and thyme.
  • Return the roast to the dutch oven. Layer quartered potatoes, chopped onions, carrots, and whole garlic cloves on top.
  • Cover with a tight-fitting lid and place in the oven. Do not open the lid during cooking. Bake for 8 hours.
  • Remove from the oven and discard the bay leaf. Serve the pot roast with the vegetables and spoon some of the flavorful gravy over the top.

Notes

Storage Tip: Store leftover pot roast in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.