Dutch Oven Pot Roast with Vegetables and Herb Gravy
This hearty Dutch oven pot roast transforms tough chuck roast into tender, fall-apart beef through slow simmering in a savory tomato-soy glaze. Baby red potatoes and carrots cook alongside the meat, absorbing rich flavors from the braising liquid. The final step reduces the cooking liquid into a thick, flavorful sauce that coats every bite. Perfect for Sunday dinners or cold weather meals when you want something comforting that fills the house with amazing aromas. Fresh parsley and thyme add a bright herbal finish to this classic one-pot meal.
Ingredients
- 2 tablespoons Muir Glen organic tomato paste, from 6-oz can
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar, packed
- 1 cup Progresso beef flavored broth, from 32-oz carton
- 2 lb boneless beef chuck roast, trimmed and cut into 2- to 3-inch pieces
- 1 tablespoon Montreal steak grill seasoning
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced (2 cups)
- 12 unpeeled baby red potatoes, 1 1/2 lbYukon Gold potatoes1:1
Cut into similar sized pieces
- 4 medium carrots, peeled and cut in 1 1/2-inch pieces
- 1 tablespoon fresh Italian parsley, chopped
- 1 teaspoon fresh thyme leaves, chopped
Instructions
- 1
Mix tomato paste, soy sauce and brown sugar in large bowl
- 2
Stir in broth and set aside
- 3
Rub beef with grill seasoning and salt
- 4
Heat oil in Dutch oven over medium-high heat
- 5
Cook beef until browned on all four sides
- 6
Transfer beef to plate
- 7
Add remaining oil and onion to Dutch oven
- 8
Cook onion until softened
- 9
Add potatoes, carrots and beef to Dutch oven
- 10
Pour broth mixture over beef mixture
- 11
Heat to boiling then cover and reduce heat to medium-low
- 12
Simmer until potatoes are tender
- 13
Remove potatoes to plate and cover with foil
- 14
Increase heat to medium-high and uncover Dutch oven
- 15
Cook until sauce thickens
- 16
Serve beef with potatoes, carrots and sauce
- 17
Top with parsley and thyme
Tips
Brown the beef on all four sides for maximum flavor development and better color in the final dish
Remove potatoes when tender to prevent overcooking while the sauce reduces to proper consistency
Let the sauce reduce uncovered at higher heat to concentrate flavors and achieve proper thickness
Good to Know
Refrigerate leftovers up to 3 days in covered container
Can be made 1 day ahead and reheated gently on stovetop
Serve hot directly from Dutch oven with crusty bread
Common Mistakes
Avoid overcooking potatoes by removing them when tender before sauce reduction
Don't skip browning the beef as this creates essential flavor foundation
Keep pot covered during simmering to prevent liquid evaporation
Substitutions
Basic seasoning alternative
FAQ
Can I make this in a slow cooker instead?
Yes, brown beef and onions first, then transfer to slow cooker with remaining ingredients and cook on low 6-8 hours.
What if I don't have Montreal seasoning?
Mix equal parts garlic powder, onion powder, salt, pepper, and paprika for a similar flavor profile.
How long will leftovers keep?
Store covered in refrigerator up to 3 days or freeze up to 3 months for best quality.