Some Dutch oven pot roast recipes include the Food Network's Perfect Pot Roast and Cooking Light's Classic Beef Pot Roast. Other than chuck roast, these recipes call for thyme, garlic, onions, carrots and beef broth.
To make the Food Network's Perfect Pot Roast recipe, cook 2 peeled and halved onions and 8 cut carrots in a Dutch oven with 3 tablespoons of oil at medium-high heat. Once the vegetables start to brown, remove them from the Dutch oven, and add 1 5-pound chuck roast along with more olive oil. Brown the roast for one minute each on both sides at high heat, and remove it from the pot. Add 1 cup of red wine or 1 cup of beef broth to the pot, and scrape up the browned areas. Add the roast and vegetables back to the Dutch oven, and mix in 3 sprigs each of fresh rosemary and thyme. Cook the roast covered at 275 degrees Fahrenheit for four hours.
Make a classic beef pot roast by seasoning 1 3-pound chuck roast with salt and pepper and browning it in 1 teaspoon of olive oil in a Dutch oven over medium-high heat for five minutes on each side. Remove the roast, and brown 2 cups of chopped onion. Remove the onions, and simmer 1 cup of dry red wine, 1 can of beef broth, 4 thyme sprigs, 3 chopped garlic cloves and 1 bay leaf in the Dutch oven along with the roast, and bake the meat covered at 350 degrees Fahrenheit for 90 minutes. Add 4 cut carrots and 2 pounds of Yukon gold potatoes to the pot, and cook them for another 60 minutes.