Easy Dutch Oven Pot Roast Stew

There’s nothing more comforting than a giant bowl of beef pot roast on a cold night! This classic take on beef pot roast is braised in a mixture of red wine vinegar, chicken bone broth, garlic, onions, carrots and thyme. The recipe calls for Beef Stew, which is cut up pieces of chuck roast that have well marbled meat and some fat to create a rich braising liquid. However, this low and slow recipe turns any tougher cut of meat into something tender, juicy and flavorful. 

Shop our 100% Pasture-Raised, Grass Fed & Finished Beef Stew Meat

Beef Pot Roast Cooking Variations

Substitute different meat: This recipe is a great base and works well with a variety of meat. Use Beef Cross Rib Roast, Beef Chuck Roast or Rump Roast. Basically any kind of meat that requires low and slow cooking. Make sure to cut into smaller 2 inch chunks if using a whole roast.
Beef or chicken bone broth: When cooking beef we like to use chicken bone broth to enhance the beef flavor. But no matter what you have on hand either will work well!
Vinegar options: This recipe doesn’t use dry red wine but instead uses red wine vinegar to add depths of flavor. We have also made this recipe using apple cider vinegar but this will create a brighter and lighter broth flavor. 

How to cook in the slow cooker?

You can also make this in a slow cooker. Make sure to brown the meat in a cast iron skillet and build flavor with the aromatics. Turn the slow cooker on low for about 4-5 hours. Cover with the lid and cook until tender.

Easy Dutch Oven Pot Roast

Prep time: 30 minutes
Cook time: 2 to 2 ½ hours
Total time: 2 hours and 30 minutes
Makes: 3-4 servings

Ingredients
2 lbs Beef Stew Meat (or Chuck Roast/Cross Rib Roast - cut into chunks)
1 tbsp beef tallow
4 medium carrots, cut lengthwise
4-6 garlic cloves, whole
1 medium yellow onion, quartered
¼ cup celery, diced into ½ inch pieces
1 lb Yukon gold potatoes, medium size (about 4 to 6)
2 tbsp red wine vinegar
1 cup water
3 cup chicken bone broth
2-3 sprigs thyme, whole
2 bay leaves
1 tsp salt
½ tsp ground black pepper
½ tsp garlic powder

Instructions
1. Heat oven: Preheat the oven to 325 F. Open and remove the beef stew meat from the packaging. Place on a cutting board, pat dry with paper towels. Let sit at room temperature for about 10 minutes or until all ingredients have been prepped.
2. Brown the beef roast: Heat 2 tsp tallow over medium-high heat in a Dutch oven. Once the tallow is hot, add the beef stew meat pieces in a single layer (you may need to work in batches). Sear all sides until a couple sides are deeply browned. This will take about 3 to 4 minutes per side. Once browned, transfer the pieces to a bowl and set aside.
3. Saute the veggies: Add 1 tsp tallow in the Dutch oven and once the tallow is hot, add the onions, carrots, celery and garlic. Cook for about 5 minutes or until fragrant and translucent.
4. Add the liquid & deglaze: Then slowly pour water to deglaze the Dutch oven. Use a wooden spoon to scrape all those caramelized bits off the bottom. Place the seared stew meat pieces back into the Dutch oven, along with the potatoes, thyme sprigs, salt, ground pepper, garlic powder and bay leaves. Pour the chicken bone broth over the meat and bring to a simmer. Make sure the meat is about two thirds submerged in the liquid and give the mixture a good stir. Cover and place in the oven.
5. Braise in the oven: Braise beef stew meat for about 2 to 2 ½ hours or until fork tender. When the beef is almost tender (around 1 ½  to 2 hours), remove the lid. Cook for another 30 minutes or until the liquid has cooked down and the beef is fork tender with a caramelized top. 
6. Remove from the oven and let rest: Take the beef out from the oven and let it rest in the liquid for about 10 minutes before serving. Adjust seasoning as needed.
7. Enjoy: Serve pot roast with lots of liquid, along with some toasted sourdough bread for dipping. 
8. Leftovers: Store leftover meat and liquid in separate airtight containers in the fridge for up to 4 days or frozen for up to 3 months.