The Best Dutch Oven Pot Roast Recipe
Prep time
Cook time
Total time
Serves: 6
  • 3 pound Boneless Chuck Roast, trimmed
  • 1 - 2 tbsp. Ghee, as needed
  • Salt + Pepper, as needed
  • 1 White Onion, chopped
  • 3 cups Beef Bone Broth
  • 4 cloves Garlic, minced
  • 6 shakes Coconut Aminos
  • 1 tbsp. Italian Seasoning Blend (thyme, oregano, marjoram, basil, rosemary & sage)
  • 1 tsp. Dry English mustard
  • 1 Bay Leaf
  • 1 small bag Baby Carrots
  • 1 pound Baby Dutch Yellow Potatoes
  • Chopped Green Onions, for garnish
  • Serve with Cauliflower Rice
  • Optional: Frank's Red Hot Sauce
  1. Preheat oven to 350F.
  2. Sprinkle chuck roast with salt and pepper and set aside. In a large Dutch oven over medium heat, add ghee and sear the meat for 5 minutes on each side. Remove roast and set aside.
  3. Add additional ghee (if needed) and sauté the onions for 6-8 minutes.
  4. Return browned meat to the pot and cover with bone broth. Add garlic, coconut aminos, all seasonings listed, bay leaf and then gently stir. Cover and bake for 1 hour.
  5. Remove from oven and add carrots and potatoes. Cover and return to the oven for an additional 2 hours.
  6. Once it's finished, remove the bay leaf and shred meat with two forks or kitchen tongs. Garnish with green onions and serve on its own or over sautéed cauliflower rice with (optional) Frank's Red Hot Sauce.
Recipe by Slice of Jess at