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A plate of dutch oven beef chuck roast garnished with rosemary, surrounded by cooked baby carrots. Nearby, slices of rustic bread are placed on a wooden surface with a blue cloth. A fork is resting on the plates edge.

Dutch Oven Chuck Roast Recipe

Melissa Griffiths
This Dutch oven beef chuck roast simmers in a rich broth of garlic and herbs. The low and slow cooking breaks down the meat until it's fork-tender and full of flavor.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 9 people
Calories 542 kcal

Equipment

Ingredients
  

  • 3 pound chuck roast (up to 5 pounds)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 onions (quartered)
  • 2 tablespoons olive oil
  • 16 ounces baby carrots (about 2 cups)
  • 3 cloves garlic (crushed)
  • 1 teaspoon dried mustard
  • 1 cup dry red wine
  • 3 cups beef broth
  • 1 tablespoon worchestershire sauce
  • 2 tablespoons balsamic vinegar
  • 1 sprig parsley
  • 2 sprigs rosemary
  • 3 sprigs thyme

Instructions
 

  • Preheat the oven to 275ºF.
  • In a 5-quart dutch oven (see note), heat the olive oil on high heat until smoking.
  • Season the chuck roast with the salt and pepper, rubbing it into the meat.
  • Sear the roast until a golden crust forms, about 5 minutes per side. Remove and set aside.
  • Brown the onion quarters in the Dutch oven until dark golden brown.
  • Remove the pan from the heat.
  • Add the carrots, garlic, dried mustard, red wine, beef broth, Worchestershire sauce, and balsamic vinegar to the Dutch oven.
  • Place the seared chuck roast in the pan; it will be almost completely submerged in the liquid.
  • Place the herbs on top of the roast.
  • Cover with the lid and slow cook the chuck roast in the oven for 4-5 hours, until it is fork-tender and shreds easily.

Notes

  • You can use up to a 5-pound Chuck Roast for this recipe. A 5-pound roast will serve 8 people. 
  • The smallest size Dutch oven you can use is a 5 quart. You can use up to a 7 quart (or similar), just nestle the Chuck Roast down into the liquid next to the veggies instead of on top of them. 
  • If the cooking liquid seems too greasy, skim off excess fat with a spoon or use a fat separator before serving. This keeps the sauce rich but not heavy.
  •  You can add the carrots and other vegetables like potatoes halfway through cooking. This prevents them from becoming mushy while still soaking up all the delicious flavors.  Carrots can stand up to the longer roasting time, but not potatoes.
 

Nutrition

Calories: 542kcalCarbohydrates: 13gProtein: 46gFat: 31gSaturated Fat: 12gCholesterol: 156mgSodium: 1080mgPotassium: 1062mgFiber: 3gSugar: 6gVitamin A: 10492IUVitamin C: 6mgCalcium: 83mgIron: 6mg
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