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4.98 from 34 ratings

Easy Dutch Oven Pot Roast with Beef Gravy Recipe

This dutch oven pot roast with beef gravy recipe features a juicy, tender chuck roast in the oven, cooked low and slow with carrots, onion, celery, and fresh herbs. Topped with a homemade beef gravy made from the pot roast cooking liquid, this flavorful stew is cozy, delicious, and a family favorite! Simple ingredients, easy prep, and a dutch oven that does all the work!
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 539
Author: Natalie



Dutch Oven Pot Roast

  • 4 pounds boneless chuck roast
  • 2 tablespoons kosher salt
  • 2 tablespoons olive oil
  • 3 whole onions skins removed, cut in quarters
  • 8 medium carrots scrubbed, cut in 2" chunks
  • 8 ribs of celery scrubbed, cut in 2" chunks
  • 1 head of garlic cut in half
  • 2 tablespoons tomato paste
  • 6-8 cups beef broth
  • 6 sprigs of fresh rosemary
  • 6 sprigs of fresh thyme

Beef Gravy Recipe

  • 4 tablespoons ghee or butter or high quality grass fed butter if diet allows
  • 4 tablespoons tapioca flour
  • 4 cups of the pot roast braising liquid fat removed
  • salt and pepper to taste


Dutch Pot Roast

  • Preheat oven to 325ºF with the oven rack in the bottom third. Heat a dutch oven over medium high heat.
  • Pat the pot roast dry with a paper towel, then season all sides with kosher salt. (I don't season the meat with pepper because I find that browning it at this high heat gives the pepper a bitter taste.)
    4 pounds boneless chuck roast, 2 tablespoons kosher salt
  • Brown the beef in the dutch oven by adding the olive oil, then searing the meat on all sides until it is golden brown, about 4-6 minutes per side.
    2 tablespoons olive oil
  • Remove the meat from the dutch oven and transfer to a plate.
  • Scrape up all the brown bits from the bottom of the dutch oven by adding in 1 cup of the beef broth to the same dutch oven, then scrape up all the brown bits into the liquid. This is where you'll get a ton of flavor.
  • Layer the pot roast. Add half the carrots, celery, onion, garlic and herbs to the bottom of the dutch oven. Return the browned pot roast to the dutch oven on top of the herbs and veggies. Then arrange the remaining half of the onion, carrots, celery, herbs and garlic around the edge of the pot roast.
    3 whole onions, 8 medium carrots, 8 ribs of celery, 1 head of garlic, 6 sprigs of fresh rosemary, 6 sprigs of fresh thyme
  • Add the broth and tomato paste to the dutch oven. You want enough to cover all the veggies, and 9/10th's of the pot roast. This will be anywhere from 6-8 cups. I like to the stir the tomato paste into 4 cups of the broth first, so it even distributes.
    6-8 cups beef broth, 2 tablespoons tomato paste
  • Cover the dutch oven with its lid, and cook in the oven for 5 hours.
  • Remove from the oven. With a large spatula, lift the pot roast out from the dutch oven and transfer to a cutting board to rest. Careful! It's super tender and falls apart easily! With a slotted spoon, transfer the carrots and onions to a serving platter and tent with foil to keep warm. Discard the garlic and herbs.
  • Strain the fat from the pot roast braising liquid to use for the homemade gravy. You'll want 4 cups.

Beef Gravy Recipe

  • Heat a medium size sauce pan over medium heat.
  • Melt the ghee. Add in the tapioca flour and whisk vigorously until combined and there are no lumps. Cook for 30 seconds.
    4 tablespoons ghee or butter, 4 tablespoons tapioca flour, 4 cups of the pot roast braising liquid, salt and pepper to taste
  • While whisking constantly, slowly pour in the beef braising liquid. Cook for 1-2 minutes until thickened, whisking every few seconds.
  • Season with salt and pepper to taste.


  • Shred the pot roast with 2 forks in to large chunks.
  • Serve the pot roast warm with the carrots, celery and onions, topped with the gravy. Best served with my mashed potatoes.
  • Leftovers will keep refrigerated in an airtight container for 5 days.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.



Beef: Look for a chuck roast that has very small veins of marbling throughout, rather than 1 giant vein of fat/marbling down the center. The smaller veins of marbling will give you the most flavorful and tender dutch oven pot roast. I have the best luck with Whole Foods.
Slow Cooker Instructions: Transfer the browned pot roast and all the veggies, herbs and broth to your slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours.
Instant Pot Instructions: I also have this instant pot pot roast version that is great too! Especially if you're short on time.
Braising Liquid: If for some reason too much of your braising liquid has cooked off, and you don't have 4 cups remaining for the beef gravy recipe, use beef broth to make up the difference.
Gravy Thickener: To keep this paleo and gluten free, I love to use tapioca flour, also known as tapioca starch. You could use all purpose flour if your diet allows. Same quantity.
Dutch Oven: I have this 6 quart Lodge brand dutch oven and love it. Works just as well as a Le Creuset but a fraction of the price. Any dutch oven that is at least 6 quarts will do.


Calories: 539 | Total Carbs: 15.4g | Protein: 62.9g | Fat: 24.2g | Fiber: 3.8g | Net Carbs: 12g