This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Oven Pot Roast cooks perfect in a Dutch Oven to create a fall apart tender roast. This is the perfect meal to make for Sunday dinners.

Pot Roast with carrots and potatoes in a Dutch Oven
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Easy Oven Pot Roast Recipe:

Pot roast in the oven is the perfect meal to start the week with. It is loaded with flavor and easy to make. You will start by searing the roast and placing in the large pot with seasoning and vegetables.

The roast cooks fork-tender in a delicious gravy that is delicious poured over your mashed potatoes and carrots. Cooking roast for a Sunday meal is the best comfort food.

Cooking the pot roast in the dutch oven allows the roast to be juicy, tender and full of flavor. It transforms a affordable meat into a delicious meal everyone loves.

What is Oven Pot Roast?

Oven pot roast allows you to cook different cuts of beef and turns it into a delicious, flavorful meat. We love using a beef chuck roast in this recipe. But you can also use a rump roast, round roast, or a bottom round roast.

The affordable roast are seared and then slow cooked in the Dutch Oven to create a delicious roast. The roast is fork tender and bursting with rich flavor.

With the juices that are released from the roast makes the best roast gravy.

Ingredients needed

Ingredients: 

Serves: 6

  • Chuck Roast 
  • Olive Oil 
  • Kosher Salt 
  • Black Pepper 
  • Minced Garlic 
  • Red Wine 
  • Onion (cut into large pieces)
  • Carrots (peeled and cut in large pieces) 
  • Baby Potatoes 
  • Beef Broth 
  • Worcestershire Sauce
  • Italian Seasoning 

How to Make Oven Pot Roast: 

  • Step 1 – Heat Oven – Preheat the oven to 350 degrees Fahrenheit.  
  • Step 2 – Heat Oil – Heat the olive oil in a dutch oven (or oven safe pan) over medium high heat.  
  • Step 3 – Sear Roast – Add the chuck roast to the pan.  Season it with salt and pepper.  Sauté the roast for 3-4 minutes on each side to brown the roast on the stovetop.  
  • Step 4 – Remove Roast – Remove the roast from the pan.  Add the garlic to the pan and cook for approximately 1 minute.  Then deglaze the bottom of the pan with red wine.  
  • Step 5 – Add Roast to Pan – Add the roast back to the pan.  Pour the Worcestershire sauce and beef broth to the bottom of the pan.  
  • Step 6 – Top with Vegetables – Place the onions, carrots and potatoes on top and around the roast.  Sprinkle the Italian seasoning on top.  
  • Step 7 – Top with Lid – Place the lid on the pot and place it in the preheated oven.  
  • Step 8 – Cook Roast – Cook for 3 hours or until the meat shreds easily with a fork.  
  • Step 9 – Shred the Roast – Shred the beef.  Serve with the potatoes, carrots and onions from the pot and enjoy. 
Pot Roast with carrots and potatoes on a serving platter

What is the Best Cut of Meat for Pot Roast?

There are many types of roast that you can use to make this recipe. But for the best melt-in your mouth roast, we recommend the beef chuck roast.

If you have used a shoulder roast or a rump roast, chances are the results may not come out as tender. The chuck roast always cooks tender and has rich flavor because of the marbling.

Recipe Tips:

  • Roast Size – To make this recipe, we recommend using a roast that is about 3 pounds. The seasoning and liquid that is added to the Dutch oven is perfect for this size of roast.
  • Boneless Roast – Use a boneless roast that is thick cut and not string tied.
  • Searing Roast – For the best flavor roast we recommend searing before placing in the Dutch Oven.
  • Beef Broth – We recommend using low sodium beef broth to add to this recipe. If using regular beef broth it could cause the roast to be to salty.
  • Adding Liquid – For best results, I would stick to the amount of liquid that the recipe indicates. The roast and the coast produce liquid that helps keep the roast juicy.
  • Browned Bits – Make sure to add the browned bits from when the roast has been seared. This adds flavor and texture to your gravy.
  • Cook Times – Cooking times will vary depending on the size of your roast and your oven.
  • 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.
  • 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 with carrots and potatoes on a serving platter

How to Use Leftover Pot Roast:

Leftover Dutch Oven Pot Roast can be used in many different recipes. You can serve it as is or use one of these delicious recipe to make it a completely different meal.

  • Slow Cooker Shredded Beef EnchiladasCrock Pot Shredded Beef Enchilada Casserole has all the flavors of enchiladas. Made 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 This is one of my favorite ways to use the shredded beef. It makes for a delicious sandwich and we even like to melt the cheese on top.
  • Mexican Beef Shredded Beef TacosAdd in some taco seasoning to the shredded beef to make delicious tacos. You can even use this meat to make burritos or nachos.

Beef Roast in Oven Variations and Substitutions:

  • Seasoning – Feel free to change the seasoning or add in other seasoning to what you prefer. Fresh herbs are always a great suggestions. Add in bay leaf, thyme, rosemary and more.
  • Potatoes – When making this recipe we used baby potatoes. Yukon Gold potatoes are best when cooking the roast in the Dutch Oven. Russet Potatoes tend to get mushy. We like making mashed potatoes with russet potatoes.
  • Veggies – We made this recipe with carrots and vegetables. But you can also add in celery and more. Instead of carrots you can use turnips and parsnips.
  • Thicken Gravy – If you prefer to thicken the gravy, remove the liquid and place it in a sauce pan. Mix cornstarch or all purpose flour with water and pour this in to the liquid. Allow to simmer to serve as a gravy over your pot roast and vegetables.
  • Flavoring – Feel free to add in flavoring to the roast. You can add in tomato paste, Soy Sauce, and balsamic vinegar.
Pot Roast with carrots and potatoes on a serving platter

What to Serve with Oven Pot Roast?

When we make this oven pot roast, we always serve it with the traditional side dishes. These are some of our favorites.

  • Mashed PotatoesIf you prefer you can make mashed potatoes instead of placing potatoes in the slow cooker or instant pot. My family prefers mashed potatoes over roasted potatoes.
  • Dinner RollsThese dinner rolls are perfect to serve with this pot roast and to dip into the gravy.
  • More Roast Sides – If you are looking more sides to serve with your slow cooker roast recipe. We have gathered other side recipes.

How to Make Beef Roast Ahead of Time:

If you want to prepare this roast ahead of time, you can with great results. Place the roast, seasoning and vegetables in the Dutch Oven and cover with aluminum foil.

Then when you are ready to cook, place in the oven and cook. We recommend letting the roast come to room temperature before baking. Bake the roast within 24 hours of preparing it.

We have even cooked the roast ahead of a busy week and reheated and served. Do what works best for your family.

Do you Brown Roast before Baking?

We highly recommend searing the roast before baking. It creates a delicious crust that helps to deepen the flavor for amazing taste. It helps to the roast drying out and sealing in the juices.

Once you sear the meat, this will always be part of your cooking process.

Pot Roast with carrots and potatoes on a serving platter

How Long to Cook Pot Roast in Oven:

The pot roast cooks in the Dutch oven in about 3 hours. Depending on the size of your roast will depend on how long the roast cooks.

If you do not have a Dutch oven you can use a roasting pan.

How to Store Leftovers:

Refrigerate the leftovers in an airtight container for up to 5-7 days.  We recommend storing the gravy separately than the roast. It will thicken in the fridge but with thin out when heated.

When you are ready to reheat, you can reheat in the microwave or slow cooker. If you have a small batch reheat in the microwave in 30 second intervals.

If I have a large portion left, I like to reheat in the slow cooker for about an hour. You can also but in the potatoes and carrots for an easy one pot meal.

Print Recipe for Pot Roast in Oven:

Oven Pot roast

5 from 7 votes
Oven Pot Roast cooks perfect in a Dutch Oven to create a fall apart tender roast. This is the perfect meal to make for Sunday dinners.
Prep Time 20 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 25 minutes
Servings 6
Cuisine American
Course Main Course
Calories 560

Ingredients

Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Heat the olive oil in a dutch oven (or oven safe pan) over medium high heat.
  • Add the chuck roast to the pan.  Season it with salt and pepper.  Sauté the roast for 3-4 minutes on each side to brown the roast.
  • Remove the roast from the pan.  Add the garlic to the pan and cook for approximately 1 minute.  Then deglaze the bottom of the pan with red wine.
  • Add the roast back to the pan.  Pour the Worcestershire sauce and beef broth to the bottom of the pan.
  • Place the onions, carrots and potatoes on top and around the roast.  Sprinkle the Italian seasoning on top.
  • Place the lid on the pot and place it in the preheated oven.
  • Cook for 3 hours or until the meat shreds easily with a fork.
  • Shred the beef.  Serve with the potatoes, carrots and onions from the pot and enjoy!

Recipe Notes

Refrigerate the leftovers in an airtight container for up to 5-7 days.

Nutrition Facts

Calories 560kcal, Carbohydrates 22g, Protein 47g, Fat 29g, Saturated Fat 12g, Polyunsaturated Fat 2g, Monounsaturated Fat 15g, Trans Fat 2g, Cholesterol 156mg, Sodium 1440mg, Potassium 1415mg, Fiber 3g, Sugar 4g, Vitamin A 6842IU, Vitamin C 20mg, Calcium 93mg, Iron 7mg

Pin This Now to Remember It Later

Pin Recipe

More Pot Roast Recipes:

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating