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If you are looking for the best pot roast recipe, make Dutch Oven Pot Roast. Cooking it in the Dutch oven makes the roast fall-apart tender.
Easy Dutch Oven Pot Roast Recipe:
We love making pot roast for a Sunday night dinner as it is the best comfort food. This pot roast cooks tender, juicy and so full of flavor. Transform an affordable meat into a delicious meal idea.
Cooking in a cast iron Dutch oven creates a delicious pot roast. We usually use a slow cooker, but we have really enjoyed the flavors cooking in a Dutch oven. The aromas fill our home for the best comfort food.
The pot roast, veggies, fresh herbs and gravy make the best weekend meal. This recipe taste amazing also serving with a side of dinner rolls. If you looking for a delicious Sunday meal idea, make your pot roast in the Dutch oven.
What is a Dutch Oven Pot Roast?
Cooking the pot roast in a Dutch oven allows you to sear it. Then allows you to simmer in a Dutch oven. When slow roasting a pot roast it makes a inexpensive meat tender and juicy.
The meat is cooked in a gravy to serve with you potatoes and carrots. The easy herbs and spices allows for a flavorful meat cooked slowly in a Dutch Oven.
- Beef Chuck Roast
- Black Pepper
- Olive Oil
- Yellow Onion (sliced)
- Carrots (peeled and cut into 2 inch pieces)
- Minced Garlic
- Beef Broth
- Red Wine
- Worcestershire Sauce
- Dried Rosemary
- Bay Leaves
- Baby Yellow Potatoes
How to Cook a Pot Roast in a Dutch Oven:
- Step 1 – Heat Oven – Preheat the oven to 300 degrees Fahrenheit.
- Step 2 – Season – Season the roast with salt and peppers on all sides of the roast.
- Step 3 – Sear Meat – Heat the butter and olive oil in a large dutch oven over medium high heat. Brown the meat on both sides (approximately 5 minutes per side) in the dutch oven. Remove the roast from the pan to a separate plate.
- Step 4 – Stir in Beef Broth – Reduce the heat to medium and stir in 1 cup of the beef broth. Bring the broth to a low simmer and scrape the brown bits off the bottom and the sides of the pans.
- Step 5 – Add in Onions and Carrots – Stir in the onions and carrots. Sauté for 5-7 minutes until the onions are translucent. Then stir in the garlic and cook for 1 minute until aromatic.
- Step 6 – Add Roast – Place the roast back into the pan on top of the vegetables. Add in the remaining beef broth, red wine, Worcestershire sauce, rosemary and bay leaves.
- Step 7 – Cover and Bake – Cover with a lid and bake for 1 ½ hours.
- Step 8 – Add Potatoes – Then add the baby potatoes to the dutch oven. Cover and cook for 2-2 ½ more hours until the meat and vegetables are fork tender.
- Step 9 – Serve and Enjoy – Remove from the oven. Transfer the meat and vegetables to a platter of your choice and the meal is ready to serve and enjoy.
Pot Roast Dutch Oven Recipe Tips:
- Brown Meat – We recommend searing the meat on both sides before placing in the oven. This allows for the best texture and helps to lock in the juices.
- Potatoes – Wait to add in the potatoes because if they cook to long they will be to soft and mushy.
- Keep Cover – While the roast is baking, keep it covered with the tight fitting lid. This allows for the heat to stay within the Dutch Oven for the best results.
- Cooking Time – Cooking time will vary based on your oven and the size of your roast.
- One Pot Meal – We love this dutch oven pot roast meal because everything cooks in the dutch oven. Feel free to cook your carrots and potatoes separately if you prefer.
- Wood Spoon – Use a wooden spoon to stir everything together to prevent scraping the cast iron dutch oven.
- Cut the veggies into large pieces – Since the beef requires a longer cook time. Cut all the vegetables into larger pieces so that they don’t get too soft while cooking.
Pot Roast Recipe Dutch Oven Variation Ideas:
- Cut of Beef – We recommend cooking a 3-pound roast but you can use any size or roast type. We usually use a boneless chuck roast, but you can also use a bone-in pot roast.
- Vegetables – We made this recipe with carrots and vegetables. But you can also add in celery and more. My family loves mash potatoes, so I usually make those separately.
- Seasoning – We used simple seasoning to make this recipe. Feel free to change it to what you prefer. Add in fresh thyme or garlic cloves for added flavor.
- Thicken Gravy – If you prefer to thicken the gravy, remove the liquid and place it in a sauce pan. Mix cornstarch with water and pour this in to the liquid. Allow to simmer to serve as a gravy over your pot roast and vegetables.
How to Serve Dutch Oven Pot Roast:
- Mashed Potatoes – If you prefer you can make mashed potatoes instead of placing potatoes in the slow cooker. My family prefers mashed potatoes over roasted potatoes.
- Homemade Rolls – We love making homemade rolls to get the very last drop of the delicious gravy that the roast makes.
- More Roast Sides – If you are looking more sides to serve with your slow cooker roast recipe. We have gathered other side recipes.
Will Pot Toast get Tender the Longer it Cooks?
Yes, you pot roast will be really tender when it is done cooking. If you roast is still tough after cooking time, then it will need to cook longer.
It is also important to leave the lid on the dutch oven or crock pot while it is cooking. There is no need to stir or mess with the ingredients. This allows for the heat to stay inside the Dutch Oven to keep the meat tender.
Ways to use Leftover Pot Roast Beef:
We always have leftover pot roast. So I like it to use in other ways so my family doesn’t realize they are eating leftovers. Here are some recipes that we turn it a second meal.
- Shredded Beef Enchiladas – This recipe has all the flavors of enchiladas in an easy to make casserole. It is the perfect meal to make during busy weeks because it is so simple and everyone will love it.
- Shredded Beef Sandwiches – Top you leftover shredded beef on hoagie rolls for a delicious sandwich idea. This would make a great lunch or to feed a crowd. Serve with a side of fruit salad and chips for a complete meal idea.
- Chipotle Steak Tacos Recipe – Add in some taco seasoning to add flavor to make these street tacos. We love making tacos with our leftovers which makes an easy weeknight meal.
Should Pot Roast be Submerged in Liquid in Dutch Oven?
Yes, while cooking the pot roast in the dutch oven, we recommend cooking in beef broth or beef stock. You can also add in other flavors such as red wine or other types of liquids.
The pot roast should submerge in about 2/3 of cooking liquids.
How to Store Leftovers:
Refrigerate the leftovers in an airtight container for up to 5 days. We like to store in individual containers for a quick lunch the next day.
If you prefer, you can place you leftover in the freezer. We like to go ahead and shred the pot roast and place in a freezer safe container. If stored properly, your shredded beef will last about 3 months.
Frequently Asked Questions:
We like making a chuck roast in the dutch oven. But you can also use a brisket or a round roast. The chuck roast cooks tender is I always try to buy one with great marbling. This allows for the best flavor.
We always have cooked out pot roast in the slow cooker because of the convenience. But cooking the pot roast in the dutch oven is just as easy and we think it just taste better. Because of the cast iron, it distributes the heat and evenly cooks the pot roast. We also think it comes out full of juice and flavor.
There are many to choose from and different sizes. Choose one that fits your family. They also come in different colors which also fun to choose one that fits your home.
Print Recipe for Dutch Oven Pot Roast:
Dutch Oven Pot Roast
- 3 pounds Beef Chuck Roast
- 2 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 Tablespoon Butter
- 2 Tablespoons Olive Oil
- 1 Yellow Onion sliced
- 4 Carrots peeled and cut into 2 inch pieces
- 1 Tablespoons Minced Garlic
- 2 cups Beef Broth
- 1 cup Red Wine
- 2 teaspoons Worcestershire Sauce
- 1/2 teaspoon Dried Rosemary
- 2 Bay Leaves
- 1 1/2 pounds Baby Yellow Potatoes
- Preheat the oven to 300 degrees Fahrenheit.
- Season the roast with salt and peppers on all sides of the roast.
- Heat the butter and olive oil in a large dutch oven over medium high heat. Brown the meat on both sides (approximately 5 minutes per side) in the dutch oven. Remove the roast from the pan to a separate plate.
- Reduce the heat to medium and stir in 1 cup of the beef broth. Bring the broth to a low simmer and scrape the brown bits off the bottom and the sides of the pans.
- Stir in the onions and carrots. Sauté for 5-7 minutes until the onions are translucent. Then stir in the garlic and cook for 1 minute until aromatic.
- Place the roast back into the pan on top of the vegetables. Add in the remaining beef broth, red wine, Worcestershire sauce, rosemary and bay leaves.
- Cover with a lid and bake for 1 ½ hours.
- Then add the baby potatoes to the dutch oven. Cover and cook for 2-2 ½ more hours until the meat and vegetables are fork tender.
- Remove from the oven. Transfer the meat and vegetables to a platter of your choice and the meal is ready to serve and enjoy!
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More Easy Roast Recipes:
- The Best Crockpot Pot Roast Recipe
- Mississippi Pot Roast Instant Pot Recipe
- Easy Balsamic Crock Pot Pot Roast Recipe