The Best Pot Roast Recipe

This is my very best pot roast recipe made with well-marbled chuck roast that’s seared then braised for 3 hours in a Dutch oven with red wine, stock, and aromatics. Butternut squash and dried plums add gentle sweetness that balances the savory gravy. Expect fall-apart tender beef with a rich gravy that’s perfect over mashed potatoes or egg noodles.

This slow roasted oven pot roast with butternut squash and dried plums is a celebration of sweet and savory flavors. We love serving this for a cozy family dinner and for dinner parties, it’s that good. I tested this recipe for over 10 years and it is absolute perfection in every single way.

Cooking a pot roast low and slow is really the only proper way to do it. I know that butternut squash and dried plums may seem like unusual additions to a pot roast, but I promise you’ll crave them with every roast you have after this! The butternut squash is delightfully tender and melts in your mouth alongside the meat. As for the plums, they provide a touch of natural sweetness that is complimentary and not at all overwhelming.

Pot Roast Ingredients You Will Need

• Chuck roast (3–3½ lb): Grab one with good marbling, that fat melts down and makes everything fork tender.
• Kosher salt and black pepper: Season with confidence, this is a big cut of beef and needs a lot of seasoning.
• Oil: Use something that handles high heat (avocado oil or olive oil) so you get a deep, even sear.
• Onion, carrot, celery and garlic: Your classic flavor base. If you’re missing one, don’t stress, shallots or extra onion can pick up the slack.
• Tomato paste: Cook it until it turns a deep burgandy color and smells toasty, that’s instant body and savory goodness.
• Red wine: A dry, medium-bodied bottle works great. Skipping alcohol? No problem, use extra beef stock with a splash of balsamic (see swaps).
• Beef stock: Low-sodium keeps the salt in your control as the sauce reduces.
• Bay leaf and thyme (or rosemary): Sturdy herbs that love a long braise; rosemary has a stronger flavor, so use a little less.
• Butternut squash (peeled, cubed): Add the butternut squash near the end so it stays tender, not mushy. Carrots or parsnips also work nicely.
• Dried plums (prunes): Prunes plump up in the gravy and add gentle sweetness, golden raisins or chopped dates are great stand-ins.

Can I use raisins instead of dried plums?

Here’s the deal. When I first tried my hand at this recipe, I used raisins instead of dried plums, and guess what? They dissolved into nothingness! Dried plums are the best choice for this recipe since they’re large and sturdy, so they maintain their shape while they slowly cook.

Nothing’s more comforting than slow cooked beef dinners!

• Easy Slow Cooker French Dip Sandwich
• French Onion Pot Roast
• Crock Pot Pot Roast
• Short Rib Ragu
• Red Wine Braised Crockpot Short Ribs
• The Best Mississippi Pot Roast

For more cozy comfort food, follow us on Instagram and Facebook!

Dutch Oven Pot Roast Recipe

5 from 2 votes

By Kellie

Prep: 20 minutes mins

Cook: 3 hours hrs

Total: 3 hours hrs 20 minutes mins

Servings: 8 servings

SaveSaved Pin Print

Think melt-in-your-mouth pot roast: seared chuck, slow-braised in red wine and stock with plenty of aromatics. Squash goes in later so it stays tender; dried plums add gentle sweetness. Finish with a quick reduction (or slurry) for rich gravy, perfect on mashed potatoes or egg noodles.

Equipment

• 5-7 quart dutch oven or wide stock pot
• chef's knife
• cutting board
• measuring cup
• whisk
• mixing bowl
• measuring spoons

Ingredients 

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 1 3- pound chuck roast, tied
• ▢ Kosher salt and fresh ground pepper
• ▢ 3 ribs celery, diced
• ▢ 2 large vidalia onions, diced
• ▢ 1/2 teaspoon crushed red pepper
• ▢ 3 cloves garlic, minced
• ▢ 1/2 cup tomato paste
• ▢ 1/2 cup red wine
• ▢ 1 teaspoon cider vinegar
• ▢ 1/2 teaspoon cinnamon
• ▢ 3 bay leaves
• ▢ 4 sprigs fresh thyme
• ▢ 1 sprig fresh rosemary
• ▢ 3 sprigs fresh sage
• ▢ 3 cups beef stock
• ▢ 2 cups 1/2-inch diced butternut squash
• ▢ 1/2 cup dried plums, cut in half

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350 degrees (or prepare slow cooker)
• In a large dutch oven, heat the oil over med-high heat. Season the roast liberally with salt and pepper. Add the roast to the pan and sear until golden brown, approximately 6-7 minutes. Turn the roast over and repeat searing until all sides are golden brown. Remove the roast from the pot and set aside.
• Add the celery and onions to the pot and cook until softened. Stir in the red pepper and garlic cooking for one minute. Stir in the tomato paste and cook until it becomes a deep burgundy color. Add the red wine and vinegar to the pan to deglaze scraping the bottom of the pan with a wooden spoon to remove the brown bits. Stir in the cinnamon.
• Add the roast back to the pan. Tie the herbs together with kitchen twine and add to the pot. Add the beef stock and cover.
• Transfer the pot to the oven and roast for 1 hour. Check the liquid level and add 1/2 cup of stock if needed (if the roast is less than half covered, add stock). Replace the lid and cook for another hour. Add the squash and plums (and more stock if needed). Cover and continue cooking for 30 minutes. Remove the lid and cook for 30 more minutes.
• Add the squash and plums (and more stock if needed). Cover and continue cooking for 30 minutes. Remove the lid and cook for 30 more minutes.
• Transfer the roast to a serving platter and allow to rest for 10 minutes before slicing and serving with the squash, plums and sauce.

Slow Cooker Instructions

• For the slow cooker, add the beef to the slow cooker at this point and pour the onion mixture over it. Add the bay leaves, thyme, rosemary and sage to the slow cooker. Add the beef stock. Cover and cook on high for 4 hours or low for 7-8 hours. When the roast has one hour left, add the squash and plums. Cook for one more hour and then transfer to the roast to a platter to slice. Serve with the squash, plums and sauce.

Notes

• Cut: Chuck roast = best tenderness. Pat dry and season generously for deeper browning.
• Liquid ratio: About 1 cup wine + 2 cups stock; liquid should come ½–⅔ up the roast.
• No wine? Use beef stock and 1 tablespoon balsamic vinegar (or 2 tsp red wine vinegar).
• Herbs: Thyme or rosemary (use a little less rosemary; it’s stronger).
• Vegetable timing: Add butternut squash for final 45–60 min; add dried plums for final 20–30 min.
• Doneness cue: Roast is ready when a fork twists with little resistance (optional internal 205–210°F).
• Thicken sauce: Reduce 10–15 min or whisk 1 Tbsp cornstarch + 1 Tbsp cold water per cup of juices; simmer 2–3 min.
• Slow cooker: LOW 8–9 hrs (best) or HIGH 4–5 hrs; add squash last 1½–2 hrs (LOW)/1 hr (HIGH) and plums last 30–40 min.
• Storage: Refrigerate 3–4 days in gravy; freeze up to 3 months. Reheat covered at 300–325°F with a splash of stock.
• Equipment: 5–7 qt Dutch oven with tight-fitting lid.
• Serving ideas: Mashed potatoes, buttered egg noodles, roasted carrots, crusty bread.

Nutrition

Serving: 0g, Calories: 535kcal, Carbohydrates: 23g, Protein: 47g, Fat: 28g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Trans Fat: 2g, Cholesterol: 156mg, Sodium: 514mg, Potassium: 1457mg, Fiber: 3g, Sugar: 12g, Vitamin A: 4219IU, Vitamin C: 17mg, Calcium: 104mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment below!