This mouthwatering Dutch oven pot roast features a tender English roast swimming in a luxurious rosemary-infused sauce, and best of all, it is a one pot meal!
The cold winter months can be a magical time of year, creating lasting memories with family and friends, however, it can also be an equally stressful time of year as cabin fever sets in. One of my favorite ways to de-stress is to craft a hearty pot roast in my kitchen. I swear, one bite of this flavorful pot roast will melt all of your troubles away.
Dutch Oven Pot Roast
I love this pot roast recipe because the English roast becomes ridiculously tender while braising in the oven, and the braising liquid can be served as an incredible gravy. This recipe is easy on the cleanup too since a Dutch oven can be used for searing on the stovetop and braising in the oven.
Using a Dutch oven rather than a slow cooker will result in much better flavor because you are able to sear the meat, saute the onions, and reduce the braising liquid into a delicious sauce. Keep your crockpot in the cupboard for this recipe. The best slow cooking is done in a Dutch oven!
I do not include carrots or potatoes in this recipe, as that is more of a traditional beef stew. However, I know some people prefer to add them to pot roasts as well, so you are certainly welcome to add them to this English pot roast too.
Ingredients and Substitutions
- English Roast - English roasts can be hard to find at the grocery store, but the extra effort is worth it. It makes an incredible pot roast. However, you can substitute a boneless beef chuck roast.
- Kosher Salt
- Black Pepper
- Cooking Oil - Olive oil, canola oil, or your favorite vegetable oil will work.
- Yellow Onion
- Garlic cloves - Garlic powder can be substituted.
- Tomato Paste
- Unsalted Beef Stock - You can subsitute unsalted beef broth. Low sodium can also work, but avoid salted broths and stocks because as they reduce the salt intensifies and can quickly become too salty.
- Worcestershire sauce - Soy sauce can be substituted.
- Fresh Rosemary - You can substitute other fresh herbs such as fresh sage or fresh thyme. For best flavor, avoid dried herbs with the exception of bay leaves.
What is an English Roast
An English roast comes from the cow's shoulder. This hard-working muscle is an initially tough cut of meat that is perfect for braising and stews. Frankly, I strongly believe this is the best cut of meat for a pot roast. As the English roast cooks it will slowly render into an exceptionally tender pot roast, with plenty of moisture from the rendering fat. It is perfect for creating a memorable pot roast.
What I like best about making a pot roast with an English roast is how uniform the meat is. There aren't large chunks of fat surrounding pockets of meat, so it is much easier to slice or shred. Yet there is still enough fat to create a juicy roast.
How to make it
Begin this Dutch oven English pot roast recipe by seasoning the beef roast with salt and pepper. Add oil to a large Dutch oven (or large pot) and set it over medium-high heat and sear on both sides. After this, the English roast can be removed and set aside.
Next, the chopped onions get sauteed. Lower the temperature to medium heat and add them into your Dutch oven. You can add additional oil if needed, then saute the onions until tender. Add the garlic and cook for an additional minute.
The tomato paste, beef stock, and Worcestershire sauce get added next. Stir it together while scraping the bottom of the pot with a wooden spoon to loosen any burnt-on browned bits stuck to the bottom of your Dutch oven. Return meat to the pot at this time.
Cover your Dutch oven with the lid and place it in a 300 degree oven for three hours. After three hours flip the roast and add a sprig of rosemary. Cook for an additional hour, or until tender.
The English pot roast is just about fall apart tender and can be removed and rested on a cutting board. Now you can transform the braising liquid into a mouthwatering gravy. Skim the fat and set the pot on the stovetop and bring to a boil. Cook until the liquid reduces into a thick sauce then serve with the sliced roast.
What to serve with your Dutch oven pot roast?
- Mashed potatoes -This is my favorite side dish for this tender roast because the fluffy potatoes are perfect for soaking up the rich flavor of the braising liquid. For a change of pace, you could try my Steakhouse mashed potatoes or my French onion mashed potatoes too.
- Brown sugar glazed carrots - The sweetness of these carrots pair perfectly with the savory roast.
Leftover Pot Roast
Leftover pot roast should be stored in an airtight container in your refrigerator and enjoyed within five days. It is best to reheat individual servings at a time in your microwave. Otherwise, if you wish to reheat a larger serving, do it over low heat on the stovetop.
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Dutch Oven English Pot Roast
- 3 pounds English Roast
- 1 tablespoon Kosher Salt
- 1 teaspoon fresh ground Black Pepper
- 2 tablespoons Cooking Oil
- 1 medium Yellow Onion (chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Flour
- ¼ cup Tomato Paste
- 2 cups Unsalted Beef Stock
- 2 tablespoons Worcestershire sauce
- 1 sprig Rosemary
- Preheat oven to 300 degrees.
- Liberally dust roast with salt and pepper and pour cooking oil into Dutch Oven set to medium-high heat. Place roast in hot oil and sear on each side until browned.
- Remove roast from Dutch oven and set aside on a plate.
- Place chopped onions in Dutch oven (adding more oil if needed) and saute until tender and browning. Add minced garlic and cook for 1-2 minutes longer.
- Stir in tomato paste and flour along with beef stock and Worcestershire sauce. Scrape any brown bits from the bottom of the pot.
- Return roast to Dutch oven, cover with lid and place in the oven for 3 hours.
- After three hours turn the roast and add rosemary sprig. Return to oven for an additional hour, or until tender.
- Remove roast and set on a cutting board, tented with aluminum foil, and set Dutch Oven on the stovetop. Remove the rosemary sprig and skim fat, then bring juices to a boil and reduce the liquid to thicken into a sauce. Taste for salt and adjust as needed.
- Slice the roast against the grain or shred as desired. Serve with thickened liquid from pot.