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easy dutch oven pot roast with gravy and potatoes

Easy Dutch Oven Pot Roast with Gravy

This easy dutch oven pot roast with gravy is fall-apart tender with potatoes and carrots! Just 15 minutes of prep and the oven does the rest in 3 hours.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 3 Ib chuck roast
  • 1 tbsp avocado oil
  • 1/2 tsp both salt & pepr
  • 2 1/2 cup beef broth
  • 1 tbsp parsley
  • 1/2 tsp Italian seasoning
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 2 onions peeled and cut into thick chunks
  • 20 new potatoes
  • 1 cup baby carrots
  • 1/4 cup whole milk
  • 3-4 tbsp flour

Instructions
 

  • Step 1: Preheat the oven-Preheat to 325°F. This low temperature is key — it allows the collagen in the chuck roast to slowly break down into gelatin, creating that fall-apart texture and rich gravy!
    Step 2: Season and sear the roast-Generously season the chuck roast on all sides with salt and pepper. Heat avocado oil in your Dutch oven until shimmering. Sear each side for about 1 minute until deep golden brown. Don't skip this step — the sear creates incredible flavor!
    Step 3: Build the braising liquid-Combine beef broth with parsley, Italian seasoning, thyme, paprika, salt and pepper. Pour over the seared roast — liquid should reach halfway up the sides of the roast.
    Step 4: Add onions and slow bake-Nestle onion chunks around the roast. Cover with the lid and transfer to the oven. Bake for 2 hours.
    Step 5: Add vegetables and finish-After 2 hours add the baby carrots and new potatoes. Cover and cook for 1 more hour until vegetables are fork-tender and the roast is falling apart!
    Step 6: Make the gravy-Remove the roast and vegetables. Pour the braising liquid into a saucepan over medium heat. Whisk milk and flour together until smooth then whisk into the hot liquid. Simmer until thickened into a gorgeous rich gravy!
    Step 7: Rest and serve - Let the roast rest 10 minutes before slicing or shredding. Serve with vegetables and ladle that incredible gravy over everything!

Notes

Don't skip searing the roast — this creates incredible flavor that slow cooking alone can't replicate!
The liquid should reach halfway up the roast — not cover it completely.
Chuck roast is the best cut — don't substitute with leaner cuts as they'll dry out.
Add vegetables in the last hour only — adding them at the start makes them mushy.
Let the roast rest 10 minutes before slicing for juicier results!
Keyword Pot Roast with Gravy