The Perfect Dutch Oven Pot Roast

Super juicy tender pot roast made in the Dutch oven. A classic that never goes out of fashion.


  • 4 pounds of beef chuck 
  • 4 big potatoes
  • 3 big carrots
  • 2 stalks of celery
  • 4 cups beef stock 
  • 2 tablespoons olive oil 
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 bay leaves
  • A bunch of fresh thyme
  • 4 garlic cloves
  • 1 medium-sized white onion
  • 2 cups beer


  1. Start by prepping the veggies: 
  • Celery finely sliced
  • Onion finely diced
  • Garlic cloves finely sliced
  • Carrots cut into thin wheels
  • Potatoes peeled and cubed

  1. In the Dutch oven on the stovetop on medium heat add the olive oil and seal the meat until browned on each side. Season with salt and pepper too. Remove and set aside. 
  2. Add the garlic and onion and cook on medium heat until golden and fragrant. 
  3. Add the celery and carrot, put the browned meat on top, and add the beer, the beef stock, the bay leaves, and the thyme. Cook on medium-low for 1 hour covered. 
  4. When an hour has passed, add the cubed potatoes and let cook for additional 15 minutes until the potatoes are soft. 


The meat is super tender and falls apart! 

Any leftovers are good for 5 days and stored in the fridge in a sealed container. If you want to freeze, remove the potatoes since they don’t freeze well.