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This is the perfect dutch oven pot roast for a chilly, cozy night in Is it the sweetness of the root vegetables? Made with a tender chuck roast in a rich red wine sauce.

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Add the carrots and potatoes, then return to the oven and braise uncovered until the roast is tender, 1 to 1 1/2 hours more It’s hard to say exactly what makes it so perfect—is it how that tough meat becomes so juicy and tender as it roasts Shred the pot roast right in the pot, or take out and cut into slices.

The beef turns meltingly tender, the veggies soak up all that savory goodness, the sauce is absolutely irresistible

So all options are included below — choose your own adventure and enjoy! Staub or lodge works, and so does le creuset Place a little vegetable oil in the pan and, when it is hot, add the beef and cook on each side until it sears and forms a crust. Turns out perfectly every time

I started adding a few more veggies than called for and that is great as well I’ve tried it with both the red wine and beef stock options Your recipes are so solid. Perfectly tender chuck roast, flavorful vegetables, and a rich, savory gravy make this dish a family favorite

Learn tips and tricks for the juiciest pot roast ever—perfect for cozy dinners or special occasions

Pot roast has always been a special dish in my kitchen. This recipe for dutch oven pot roast is a timeless classic Carrots and onions simmer in the rich broth for hours, while the beef gets so tender that it practically falls apart on its own. There’s something undeniably comforting about a pot roast, and our recipe has it all

There’s nothing quite as comforting as a pot roast on a cold winter’s day