Dutch Oven Pot Roast (Whole30/Wine-Free)

Why Make Pot Roast in a Dutch Oven?

A Dutch oven is a type of heavy pot that is covered with a tight fitting lid and oven-safe. The pot is made out of enameled cast iron and transfers and holds heat super well, creating a stable temperature without releasing moisture.

Pot roast is traditionally made from boneless beef chuck roast, a large piece of meat that has a lot of connective tissue. Generally this is a very inexpensive cut of meat, compared to a filet, and would not be recommended for grilling. But when roasted for a long time over low heat, the connective tissue melts down and makes the beef extremely tender and flavorful. It is the best cut of beef for dishes like pot roast and holds up well in the slow cooker too.

So why not just make this in a slow cooker? I'll give you instructions for it, but I find Dutch oven pot roast to cook faster, have the best texture, and also to be much better in flavor.

What Dutch Oven is Best?

For this recipe I used a Le Creuset my mom gave me as a gift when I moved into my first apartment, but Lodge and even Amazon have some good ones. You'll find that Dutch ovens can vary greatly in size and price.

I find Le Creuset to be well-worth the investment. It will last you forever, and I've even seen it passed down through at least one generation. They just get better with age. I've had this one almost 15 years and it doesn't even look that old.

If it is out of your price range, I recommend going with a Lodge Dutch oven, which is very good quality for a price you cannot beat.

For large batch soups, beef stew, short ribs, and pot roast, I recommend a size that's at least 7-8 quarts.

Ingredients

Most Dutch oven pot roast recipes contain wine or beef broth, and mine might look a little strange to you, but I promise it will be one of the best you've ever tried. This is the only recipe my mom has ever stopped eating and said "oh my gosh", to where I thought something was wrong, but she was just overcome with how good it tasted!

• Boneless beef chuck roast - Look for one that is at least 3 ½ to 4 pounds. They are pretty easy to find in this size.
• Shallots - Provide a greater depth of flavor than onions and elevate the dish.
• Pear juice - Sounds super weird, but it just works. And it's not sweet at all! I think the sweetness balances out with the savory meat and it is just perfection. I have used apple juice before if I can't find pear, but I prefer pear.
• Distilled white vinegar - Again, it sounds strange, but this provides some acidity you miss by making this pot roast without alcohol.
• Broth - Doesn't need to be beef broth, although I do like Butcher's if you can find that brand. I used Trader Joe's Hearty Vegetable for this recipe.
• Herbs - I used a combination of dried and fresh from what I had on hand. Either will work!
• Carrots - Whole carrots were used here, but baby carrots will also work.
• Garlic
• Olive oil

You could also add yukon gold potatoes, however, I prefer to leave them out of this. That way you can serve this on top of mashed potatoes, or make it more low carb with mashed cauliflower.

Step 2: Add the vegetables

With the drippings in the pan, add garlic, shallots, and carrots over medium heat, stirring with a wood spoon till they become fragrant and garlic begins to soften. Make sure it does not brown or burn by stirring often and watching the heat level. Cook for about 1-2 minutes.

A note on carrots - I like to add my carrots along with the meat to roast the whole time. They do turn out very soft, but still hold their shape. I find this to be perfect if I want to feed my son some of this pot roast! He adores it. If you prefer a firmer carrot, you could add the carrots about 2 hours into the cooking process.

Step 3: Deglaze the pot with juice

Deglaze means to add liquid to a hot pot, scraping up any brown bits on the bottom, with the wood spoon, as they release with the liquid. It will sizzle and bubble when added! Add the juice and vinegar together at the same time, and bring to a boil. Boil for 2-3 minutes until slightly reduced.

Step 4: Add herbs, broth, and meat

Add herbs and broth to the mixture, stirring and bringing to a boil again. Place the chuck roast back into the Dutch oven, between all the vegetables, so it doesn't just sit on top of them. The liquid should cover the meat at least half way up the sides. Return the lid to the Dutch oven.

Side Dish Suggestions

As I said previously, I like to leave the potatoes out of this recipe to pair it with some of my other favorite side dishes for pot roast.

• Mashed potatoes
• Mashed cauliflower (good low carb option)
• Polenta
• Simple salad with creamy basil dressing
• Bang bang brussels sprouts
• Continue the pear theme with this arugula salad

Storage and Freezer Instructions

Once the pot roast has cooled, transfer the meat and vegetables to an air-tight container and keep in the fridge for up to 3 days. There may be a layer of fat that comes to the surface as the mixture cools. Just scrape it off with a spoon and throw it away.

Pot roast freezes extremely well. I recommend putting it in a ziplock freezer bag so it can be frozen flat and not take up much space. To defrost, let it sit overnight in the fridge or place in the sink with warm water for about 30 minutes.

I usually never recommend the microwave for recipes, but this is one that will hold up to reheating, especially if well-cooked. Cover with a damp paper towel and microwave in 30 second increments, stirring in between sessions to reheat evenly.

Frequently Asked Questions

Dutch Oven Recipes

For more cozy recipes like this pot roast where you can use a Dutch oven, check out these posts. And for classic wine-free recipes, don't miss the beef stew or chicken marsala without wine.