Free recipe – Dutch Oven Pot Roast

For me a delicious pot roast is quintessential comfort food. It cooks low and slow in the oven for several hours making the whole house smell yummy. When I was a kid Mom would put this one-pot meal in the oven before church on Sunday, and when we got home it was ready to eat. How easy is that? 

Dutch Oven Pot Roast

©2020 Drew Emborsky, aka Captain Housekeeper


5 qt cast iron dutch oven 

This is the one I use – you can see it here on my Amazon Product Page:


  • 4-5 lb chuck roast
  • Avocado oil
  • 2 medium onions
  • 1 lb small portobello mushrooms
  • 1 bunch purple kale
  • 4 c beef or chicken broth
  • 1 c red wine
  • 3 springs fresh rosemary
  • 3 springs fresh thyme
  • Salt & Pepper


Preheat oven to 275 degrees F (135 C)

Pat the chuck roast dry with paper towels, salt and pepper both sides. Heat avocado oil in dutch oven on the stovetop over medium high heat (you want the ingredients to really sizzle when they hit the oil so that they brown it quickly).

Peel the onions, then cut them in half. 

Carefully add the onions to the hot oil and cook until golden brown, turning them over so that they cook on both sides. 

Remove the onions to a plate. 

While the onions are cooking washed the mushroom and dry them completely with a paper towel. It’s important that mushrooms are dry if you want them to brown and not get soggy. Slice them in half and add them to the pot (add more oil if necessary).

Move the mushrooms around so that they get brown on all sides, remove them to the plate with the onions

Add more oil to the pot if necessary and allow it to get hot again, carefully place the meat in the oil. After six minutes flip the meat – after six more minutes remove to the plate with the other veggies.

Leave the burner on and add one cup of the beef (or chicken) broth to the pot and using a metal whisk scrape up all the bits that cooked on to the bottom of the pot – this will add amazing flavor to your pot roast.

Place the meat back into the pan and add the remaining stock and wine. 

Shred the purple kale into small pieces

Place the kale into the broth and using a large spoon push it down into the liquid. This is a clever way to hide a healthy green veggie in a meal if you have picky eaters in your home. 

Add the onions and mushrooms to the pot and pour any juices that remain on the plate in too! Top with the fresh herbs

Place the lid on, and roast in the oven for four hours. After four hours check and see if the meat is done – it should be so tender it falls apart using a fork. 

4 to 6 servings

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