Low and Slow Pot Roast

Dutch Oven Pot Roast

Originally seen on The Kitchen Magpie:


  • 1 tbsp higher temperature oil - canola, sunflower, peanut, Etc...
  • 4 to 5 lb  chuck roast
  • 2 to 4 large potatoes  washed and kept whole if they can fit, cut in half if you have space issues in the Dutch oven
  • 1 large sweet potato peeled and sliced into very large chunks
  • 2 red or white onions quartered
  • 10 cloves garlic  whole
  • 1/2 cup red wine
  • 2 cups beef stock
  • 1 tbsp thyme I used freeze dried
  • Salt and  black pepper
Ready for the Oven...


  1. Preheat your oven to 300º F.
  2. Sprinkle the salt and pepper over the roast.
  3. Add the oil to a Dutch oven and start heating to medium-high heat.
  4. Sear the roast on all sides, approximately 2 to 3 minutes per side.
  5. Place your vegetables around the roast and the garlic on top.
  6. Combine the beef broth and red wine together. Pour over the top of the roast.
  7. Sprinkle the thyme over the top.
  8. Cover and place in the oven.
  9. Roast in the oven for 4-5 hours or until the meat pulls apart when you take two forks to it. Low and slow!