Dutch Oven Chuck Roast (Classic Pot Roast)

Name: Dutch Oven Chuck Roast (Classic Pot Roast)
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 to 4 lb beef chuck roast; 1 tbsp kosher salt; 1 1/2 tsp black pepper; 1 tsp smoked paprika; 1 tsp garlic powder; 2 tbsp tallow or oil; 2 large onions, cut in wedges; 8 garlic cloves, smashed; 3 tbsp tomato paste; 1 cup dry red wine (or extra broth plus 1 tbsp red wine vinegar); 2 cups beef broth or bone broth; 2 tbsp Worcestershire sauce; 1 tbsp soy sauce; 4 sprigs thyme, 1 sprig rosemary and 2 bay leaves; 1 1/2 lb small potatoes, halved; 4 carrots, cut in chunks; 1 tbsp balsamic or red wine vinegar; 2 tbsp flour or cornstarch mixed with water (optional, for gravy); Chopped parsley for serving

September 25, 2026

Rivas Ranch labeled pack of grass-fed beef

Every quarter and half beef comes with roasts, and chuck is the most forgiving. Browning builds flavor, and a low oven does the rest. Grass-finished chuck has plenty of connective tissue, so give it the full time.

Prep: 20 min | Cook: 3 hr 30 min | Makes: 6 servings

The Cut

Chuck roast (also works with arm roast, shoulder or brisket). Every Rivas Ranch package is single origin: one animal, never co-mingled.

Ingredients

3 to 4 lb beef chuck roast
1 tbsp kosher salt
1 1/2 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
2 tbsp tallow or oil
2 large onions, cut in wedges
8 garlic cloves, smashed
3 tbsp tomato paste
1 cup dry red wine (or extra broth plus 1 tbsp red wine vinegar)
2 cups beef broth or bone broth
2 tbsp Worcestershire sauce
1 tbsp soy sauce
4 sprigs thyme, 1 sprig rosemary and 2 bay leaves
1 1/2 lb small potatoes, halved
4 carrots, cut in chunks
1 tbsp balsamic or red wine vinegar
2 tbsp flour or cornstarch mixed with water (optional, for gravy)
Chopped parsley for serving

Directions

If you have time, season the roast all over with the salt, pepper, smoked paprika and garlic powder the night before and refrigerate uncovered. If not, season it an hour ahead.
Heat the oven to 300°F. Pat the roast dry.
Heat the tallow in a Dutch oven over medium-high heat. Brown the roast hard on all sides, about 12 minutes total. Don't rush this; the crust is the flavor. Remove it to a plate.
Add the onions and cook 5 minutes until they start to color. Add the garlic for 1 minute, then stir in the tomato paste and cook until it turns brick red, about 2 minutes. Pour in the wine and scrape up every browned bit.
Add the broth, Worcestershire, soy sauce, thyme, rosemary and bay leaves. Return the roast and its juices to the pot. The liquid should come about halfway up the meat.
Cover and braise in the oven for 2 hours.
Add the potatoes and carrots around the roast and sprinkle them with a pinch of salt. Cover and cook another 1 to 1 1/2 hours, until the meat pulls apart with a fork and the vegetables are tender.
Lift out the meat and vegetables. Skim the fat, then simmer the liquid on the stove until it reduces by about a third. Thicken with the slurry if you like, stir in the vinegar, and taste for salt.
Slice or shred the roast, pour the gravy over everything and finish with parsley.

Food Safety Note From April

If the roast is tough, it needs more time, not less. Put it back in and check every 30 minutes. Safe internal temperatures in this recipe follow the USDA FSIS safe temperature chart.