Dutch Oven Pot Roast
One of my Christmas gifts from the Hubby in 2024 was a cast iron Dutch Oven. It’s my very first one. You can tell my excitement from looking at the photo below. Especially because it’s also Blue which is my favorite color. 
So of course, I made a Pot Roast meal this past Sunday and it was gloriously scrumptious. I’ve made pot roasts many times before, pork and beef in crock-pot. They were delicious as can be. This Dutch Oven Pot Roast is next level EVERYTHING!
The oh-so-tender beef with the sauce and the soft potatoes, carrots, and celery, OH MY GOODNESS! I’m salivating while trying to get through writing this recipe. By the way, I don’t always have Beef or Chicken stock/broth in my fridge so I’ve always used water in my roasts. This recipe is just as delicious using water but for a deeper beef flavor, use beef or chicken stock. I’m just saying, water is completely fine so don’t stress yourself out. Mmmkay, let’s get to it then.
Dutch Oven Pot Roast
Equipment
- cast iron dutch oven
Ingredients
- 3 1/2 pounds beef chuck roast
- generous sprinkling of salt, black pepper, & garlic powder (separate or SPG seasoning)
- 1/2 cup flour
- 3-4 tbsp vegetable oil (for searing)
- 1 med onion sliced
- 2 cloves fresh garlic (peeled, roughly chopped)
- 1 tbsp tomato paste
- 3 cups water (beef/chicken broth if available)
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1 tsp Italian seasoning
- 1 tsp chili powder
- 1 tsp garlic powder
- 2-3 large potatoes (peeled, chunks)
- 2-3 large carrots (peeled, chunks)
- 2-3 pieces celery (chunks)
Instructions
- Generously season all the sides of the chuck roast with salt, black pepper, and garlic powder.
- Coat all the sides of the chuck roast with flour.
- Heat up the cast iron Dutch Oven then add the vegetable oil. Sear one side of the beef for 2-3 minute or so. Flip then sear the other side. Sear the sides as well.
- In a measuring cup, mix together water(or beef/chicken broth), Worcestershire, salt, Italian seasoning, garlic powder, and chili powder.
- Once all the sides are seared, transfer the meat into a sheet pan.
- Add the sliced onions into the pot. Stir, cover, and cook for a minute or two.
- Stir in the chopped fresh garlic.
- Stir in the tomato paste. Gently scraping the bottom of the pan while stirring.
- Then add the liquid mixture.
- Stir everything together.
- Place the chuck roast back into the pot.
- Place the the cast iron Dutch Oven into the preheated oven, 375°, to cook for 2 1/2 hours.
- While the chuck roast is cooking, prepare the potatoes, carrots, and celery.
- After 2 1/2 hours, take out the pot from the oven. Don't forget to wear oven mitts to protect your hands.
- Ladle some of the sauce on top of the beef to hydrate it. It looks good already!
- Add the potatoes, carrots, and celery into the pot.
- Cover it back up then place it back(wearing oven mitts) into the oven to cook for another hour.
- After 1 hour, take the pot out(wearing oven mitts) of the oven. Transfer the pot roast and veggies into a serving platter.
- VOILA! Make sure to ladle the sauce from the pan into the platter for an added coating to the meat and veggies.
My first ever Dutch Oven Pot Roast cooked in my first ever cast iron Dutch Oven in my favorite color of blue. 2025 is already looking fantastic if you ask me. 
