Lone Star Pot Roast Dutch Oven Recipe

Lone Star Pot Roast Dutch Oven Recipe 

Prep Time: 20 mins
Cook Time: 3–3.5 hours
Servings: 6

Meta Description:
Experience Texas-style comfort with this Lone Star Pot Roast Dutch Oven recipe. Tender beef, bold spices, and hearty vegetables slow-cooked to perfection—perfect for family dinners or special occasions.

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What Makes a Lone Star Pot Roast Special

The Lone Star Pot Roast is a Texas-inspired dish featuring bold flavors, tender beef, and a rich, savory sauce. Cooking in a Dutch oven ensures even heat distribution and slow cooking, resulting in melt-in-your-mouth meat and deeply flavorful vegetables.

This dish combines the best of classic pot roast techniques with a touch of Texan flair, including smoked paprika, garlic, and optional chili for warmth.

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Ingredients

• 3–4 lbs (1.5–1.8 kg) beef chuck roast

• Salt and black pepper, to taste

• 2 tablespoons olive oil

• 1 large onion, sliced

• 4 cloves garlic, minced

• 4 carrots, cut into chunks

• 3 celery stalks, cut into chunks

• 4 medium potatoes, peeled and quartered

• 2 cups beef broth

• 1 cup red wine (optional, can replace with extra broth)

• 2 tablespoons tomato paste

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder (optional, for Texan kick)

• 2 bay leaves

• Fresh parsley, for garnish

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Instructions

Step 1: Prepare the Roast

1. Preheat your Dutch oven over medium-high heat.

2. Season the beef generously with salt and pepper.

3. Heat olive oil and sear the roast on all sides until browned. Remove and set aside.

Step 2: Sauté Aromatics

1. Add onions, garlic, carrots, and celery to the Dutch oven.

2. Cook until onions are translucent and vegetables begin to soften, about 5–7 minutes.

Step 3: Build the Sauce

1. Stir in tomato paste, smoked paprika, cumin, and chili powder. Cook for 1–2 minutes to remove raw taste.

2. Deglaze the pot with red wine (or a splash of broth), scraping up browned bits.

Step 4: Braise the Roast

1. Return the beef to the Dutch oven and add remaining beef broth and bay leaves.

2. Bring to a simmer, cover, and cook on low heat for 2.5–3 hours, or until meat is fork-tender.

3. Add potatoes in the last hour of cooking to ensure they are tender but not mushy.

Step 5: Serve

1. Remove bay leaves. Slice or shred the roast as desired.

2. Serve with the vegetables and spoon the rich sauce over the top.

3. Garnish with fresh parsley.

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Tips for the Perfect Lone Star Pot Roast

• Sear the meat well: Browning develops deep flavor in the sauce.

• Low and slow: Slow cooking ensures tender, juicy meat.

• Adjust spices: Add extra chili powder or smoked paprika for more Texan flair.

• Make ahead: Pot roast tastes even better the next day after flavors meld.

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Serving Suggestions

• Pair with mashed potatoes, roasted vegetables, or buttered noodles.

• Serve with a crusty bread to soak up the rich sauce.

• Add a side of coleslaw or green beans for a complete meal.

OTHER RECIPES

DUTCH OVEN RECIPES INGREDIENTS

• 1 boneless beef chuck roast (3-3 1/2 lbs)
• 2 tbsp. cooking oil
• 1 can (14 1/2 ounces) tomatoes w/ liquid, cut up
• 1 can (4 ounces) chopped green chilies
• 2 tbsp. taco seasoning mix
• 2 tbsp. beef bouillon granules
• 1 teaspoon sugar
• 1/4 cup water
• 3 tbsp. all-purpose flour

DUTCH OVEN RECIPES INSTRUCTIONS 

In a Dutch oven, brown roast in oil. 

Combine tomatoes, chilies, taco seasoning, bouillon, and sugar; pour over the roast. 

Cover and simmer 2-2 1/2 hours or until meat is tender. 

Remove roast to a platter and keep warm. 

 For gravy, pour 2 cups pan juices into a saucepan. 

Combine the cold water and flour; stir until smooth. 

Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minutes. 

Slice roast and serve w/ gravy....enjoy the Dutch oven recipe ~!

Lone Star Pot Roast Dutch Oven Recipe Video :