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    Home » What We're Eating » Dutch Oven Pot Roast

    Dutch Oven Pot Roast

    Published: Aug 7, 2020 by Blair Lonergan

    Jump to Recipe Jump to Video
    Long collage image of Dutch Oven Pot Roast
    Overhead shot of oven baked chuck roast recipe in a white pot
    Front shot of a fork shredding a juicy pot roast in the oven
    Fork in a dutch oven pot roast with carrots and potatoes in the pot as well
    Overhead shot of Dutch Oven Pot Roast with a text title box at the top
    Overhead shot of a pot roast in a white dutch oven with text title at the top

    Tender and juicy, this Dutch Oven Pot Roast transforms an affordable cut of meat into a delicious comfort food dinner. The beef slowly bakes with potatoes and carrots for an easy one pot meal. Your whole family will love this classic Sunday pot roast recipe!

    Overhead image of a fork in a dutch oven pot roast with gravy

    How to Make Pot Roast in a Dutch Oven | 1-Minute Video

    Nothing beats the cozy comfort of a fall-apart tender Dutch Oven Pot Roast with potatoes and carrots. The aroma that wafts through your home as it cooks all afternoon is like a warm hug from your grandmother! This melt-in-your-mouth easy dinner recipe gives you succulent beef and flavorful vegetables that have soaked up all of the juices from the meat. It's truly the perfect supper to serve on a quiet Sunday evening.

    What is a Dutch Oven Pot Roast?

    A "pot roast" is a braised beef dish that's made by searing a big, tough cut of beef (usually an inexpensive roast) and then slowly cooking the beef in a covered dish called a Dutch oven. In America, this dish is often called a "Yankee Pot Roast," and is served with carrots and potatoes or other vegetables. Slowly roasting a tough cut tenderizes the meat, resulting in succulent beef and rich liquid that's perfect for gravy.

    The Best Meat for Pot Roast

    Chuck roast is a very common cut for a juicy pot roast in the oven, but you can also use a brisket or a round roast.

    A boneless chuck roast (or a bone-in chuck roast, if you can find it) is my first choice for a pot roast. It has great marbling, making the roast tender and juicy when braised. Chuck roast is cut from the shoulder just above the short rib, so it's tougher (and therefore more affordable) than those cut from the front part of the animal, like the sirloin or short loin.

    Close up front shot of a white dutch oven full of juicy pot roast with carrots potatoes and gravy

    Why use a Dutch Oven for a Pot Roast?

    Many folks prefer the convenience of a Crock Pot slow cooker or even an Instant Pot, but I find that the Dutch oven yields the best tasting pot roast every time.

    Dutch ovens are made from cast iron, so they retain and evenly distribute the heat. Plus, the tight-fitting lid traps the moisture inside the pot -- resulting in the juiciest pot roast that you will ever taste. Instead of a dried-out piece of beef that has been cooked to death in a slow cooker, you can easily control the cooking time of both the beef and the potatoes when using a Dutch oven. It's the way to go!

    How to make a Dutch Oven Pot Roast

    While you need to allow plenty of time for the braising process, this easy dinner is almost entirely hands-off. So get it going in the oven, and then put your feet up and enjoy the afternoon. Your delicious oven baked chuck roast recipe will be ready and waiting for you by dinnertime!

    Ingredients for a Juicy Pot Roast in the Oven

    • Chuck roast (or other beef roast)
    • All-purpose flour
    • Butter and olive oil
    • Onions
    • Carrots
    • Celery
    • Garlic
    • Beef broth
    • Red wine
    • Thyme, rosemary and bay leaves
    • Russet potatoes

    This particular Dutch oven pot roast recipe works so well because you wait to add the potatoes to the pot during the final 45 minutes so that they don't get overcooked and mushy. The vegetables, beef and herbs flavor the rich juices that are further enhanced by a touch of red wine. Here's how to make a tender roast beef in the oven:

    Step 1: Sear the Roast

    Dredge the beef in seasoned flour and then brown it in olive oil and butter on both sides. Remove the meat to a plate.

    Step 2: Deglaze the Pot and Sauté the Vegetables

    Next, add one cup of the beef broth to the pot and use a wooden spoon to scrape up the bits from the bottom. These browned bits add great flavor to the liquid in the pot. Then add the onions, carrots, celery and garlic to the pot, cooking and stirring for about 10 minutes.

    Step 3: Return Roast and Remaining Ingredients to the Pot

    Once the onions are translucent, place the roast on top of the vegetables, add the remaining broth, along with the red wine, thyme, rosemary and bay leaves.

    Process shot of making Dutch oven pot roast

    Step 4: Bake the Pot Roast in the Oven

    Season with salt and pepper, cover the Dutch oven, and bake in a 275 degree F oven for 2 hours.

    Step 5: Add the Potatoes

    While the beef is in the oven, peel and dice the potatoes.

    Russet potatoes on a cutting board

    After 2 hours, add the potatoes to the pot, mixing them into the liquid.

    Adding potatoes to dutch oven pot roast

    Step 6: Finish Baking the Pot Roast and Potatoes

    Cover the pot again and return it to the oven to continue baking for an additional 45 minutes - 1 hour (or until the potatoes are soft and the roast is fall-apart tender).

    Close overhead shot of dutch oven pot roast recipe on a wooden surface

    How to Serve Dutch Oven Pot Roast

    When the beef is done it will be fall-apart tender. You can pull it with a fork, but you don't even really need to! It will melt in your mouth on its own. You can serve the beef, potatoes and vegetables on their own, or pair them with any of these additional sides:

    • Skillet Cornbread
    • A crusty loaf of No-Knead Bread or this 3-Ingredient Beer Bread
    • A simple green salad dressed in Buttermilk Dressing as a cool, bright contrast to the rich meal or a Wedge Salad
    • Perfect Roasted Asparagus
    • Southern Collard Greens
    • Aunt Bee’s 3-Ingredient Buttermilk Biscuits
    • Fried Cabbage with Apples and Onion
    • Braised Red Cabbage
    • Sauteed Kale with Bacon
    • Hoe Cakes
    • Sauteed Spinach with Garlic
    • Parmesan Risotto

    Preparation and Storage Tips

    • Make sure that you use a heavy cast iron Dutch oven (I like this great investment piece by Le Creuset) or another heavy oven-safe pot with a tight-fitting lid. Simply covering a dish with aluminum foil is not ideal.
    • Sear the meat and get some really nice color on it before you begin the slow braising process. The caramelized surface of the meat will give the dish rich flavor and the browning process will help to lock in the juices. Dredging the meat in the flour before browning adds body to the finished sauce.
    • Prep Ahead and Reheat: If you prepare the roast a day ahead, cover and refrigerate it overnight. The next day, skim off any solidified fat and reheat it gently in a warm oven or over low heat on the stovetop.
    • Store leftover pot roast in the refrigerator for up to 3 days.
    • Wrapped tightly, you can freeze leftover pot roast for up to 2 months. I don't recommend freezing the cooked vegetables or potatoes; however. They tend to have a mushy and watery texture when thawed.
    Side shot of a dutch oven pot roast with carrots and potatoes and fresh herbs in a white pot

    Cook's Tips and Recipe Variations

    • Most grocery stores sell boneless chuck roasts that weigh about 3 pounds. Those are perfect for this recipe! I used a 4-lb. bone-in chuck roast that I bought from a local farm, which requires about the same cooking time as a 3-lb. boneless roast. The bone adds a lot of rich flavor to the juices in the pot, but the bone-in chuck roasts are harder to find in stores. If you use larger boneless roasts (such as 4-5 lbs.), you'll need to increase the cooking time by about 1 hour.
    • Why is my pot roast tough? Undercooked pot roast will be tough and chewy. If you're using tougher or bigger cuts of beef (other than a chuck roast), you may need to increase the cooking time to give the meat fibers plenty of time to break down and become tender and juicy.
    • Why is my pot roast dry? Cooking the meat for too long can result in a dry pot roast. This often happens when you use appliances like the Crock Pot or Instant Pot. Another reason the Dutch oven method is so great!
    • I love the added depth of flavor that you get from the red wine; however, you can substitute with additional beef broth in lieu of the red wine.
    Close overhead shot of dutch oven pot roast with carrots and potatoes

    What else do you cook in a Dutch oven pot?

    If you've invested in this classic kitchen tool, try using your Dutch oven for these recipes as well:

    • Dutch Oven Lasagna
    • No-Knead Bread
    • Dutch Oven Beef Stew
    • Sausage and Cabbage
    • Amish Chuck Roast
    • Stuffed Cabbage Rolls
    Overhead image of a fork in a dutch oven pot roast with gravy
    Print Pin
    4.6 from 50 votes

    Dutch Oven Pot Roast

    Tender and juicy, this Dutch Oven Pot Roast transforms an affordable cut of meat into a delicious comfort food dinner!
    Course Dinner
    Cuisine American
    Keyword chuck roast recipe, Dutch oven Pot Roast, Juicy Pot Roast, Oven Baked Chuck Roast Recipe
    Prep Time 15 minutes
    Cook Time 3 hours 25 minutes
    0 minutes
    Total Time 3 hours 40 minutes
    Servings 8 people
    Calories 385kcal
    Author Blair Lonergan

    Ingredients

    • ⅓ cup all-purpose flour
    • Salt and pepper, to taste
    • 1 (3 lb.) boneless chuck roast
    • 1 tablespoon butter
    • 2 tablespoons olive oil
    • 2 onions, thinly sliced
    • 5 carrots, peeled and cut into 2-inch pieces
    • 4 large ribs celery, cut into ½-inch crescents
    • 2 cloves garlic, minced
    • 3 cups beef broth, divided
    • ½ cup red wine (or additional beef broth)
    • 2 sprigs fresh thyme (or ¼ teaspoon dried)
    • 2 sprigs fresh rosemary (or ¼ teaspoon dried)
    • 2 bay leaves
    • 3 medium Russet potatoes, peeled and cut into eighths

    Instructions

    • Preheat oven to 275° F.
    • Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture on all sides.
    • Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Brown the meat to give it nice color (about 5 minutes per side). Transfer the meat to a plate.
    • Reduce the heat to medium and add 1 cup of the beef broth, scraping with a wooden spoon to deglaze the pan (loosening all of the browned bits from the bottom). Add the onions, carrots, celery and garlic to the pot. Cook, stirring, until the onions are translucent (about 10 minutes). Place the roast on top of the vegetables. Add the remaining two cups of beef broth, red wine, thyme, rosemary and bay leaves. Season with salt and pepper, cover, and bake in the 275° F oven for 2 hours.
    • After 2 hours, add the potatoes to the pot, mixing them into the liquid. Cover and return to the oven for another 45 minutes – 1 hour, or until the potatoes are soft and the meat is fall-apart tender.

    Video

    Notes

    • Most grocery stores sell boneless chuck roasts that weigh about 3 pounds. Those are perfect for this recipe! I used a 4-lb. bone-in chuck roast that I bought from a local farm, which requires about the same cooking time as a 3-lb. boneless roast. The bone adds a lot of rich flavor to the juices in the pot, but the bone-in chuck roasts are harder to find in stores. This cooking time is for a 3-lb. boneless roast. For a larger 4 or 5-lb. roast, bake for a total of 4 hours (adding the potatoes during the final hour).
    • I love the added depth of flavor that you get from the red wine; however, you can substitute with additional beef broth in lieu of the red wine.
    • Prep Ahead and Reheat: If you prepare the roast a day ahead, cover and refrigerate it overnight. The next day, skim off any solidified fat and reheat it gently in a warm oven or over low heat on the stovetop.

    Nutrition

    Serving: 1/8 of the recipe | Calories: 385kcal | Carbohydrates: 20.2g | Protein: 39.5g | Fat: 15.6g | Saturated Fat: 7.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.9g | Cholesterol: 168.9mg | Sodium: 325.3mg | Potassium: 1111.9mg | Fiber: 2.8g | Sugar: 3.7g

    Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. As an Amazon Associate I earn from qualifying purchases.

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    Reader Interactions

    Comments

    1. Judi

      December 05, 2021 at 1:10 pm

      Hi, just made the recipe (it's in the oven) and found there were way too many veggies for the amount of broth to cook them, so I put all the broth in and it was fine. Because some of it evaporated I just added more when I put it in the oven. I watched the video and it didn't look like there were 2 onions, 5 carrots and 4 celery. Or were they really small? It smells delicious! Thanks.

      Reply
      • Blair Lonergan

        December 05, 2021 at 1:24 pm

        Hi, Judi! Everything in the recipe should have been on the video, but no worries -- I'm glad that you made it work for your kitchen! I hope you enjoy the meal when it comes out of your oven. 🙂

        Reply
      • Brian McGowan

        December 19, 2021 at 7:34 pm

        3 stars
        This recipe was a miss for me. I punched up the garlic and spices. Cooked a 3.lb bone in roast from my quality butcher for 3hrs in my Staub Dutch oven and still wasn't fall apart cooked. Once I finally fot there I found the remaining liquid and vegetables quite bland. Will need to find other flavors to add to give this something to return to.

        Reply
    2. Janine

      December 12, 2021 at 6:13 pm

      5 stars
      Finally!!! A pot roast as good as my mother's!!! Thanks!!!

      Reply
      • Blair Lonergan

        December 12, 2021 at 8:02 pm

        Wonderful! Thank you, Janine! 🙂

        Reply
    3. John

      December 19, 2021 at 5:20 pm

      5 stars
      Just made this today and it was phenomenal. I've made pot roasts before but always used a slow cooker, and they always came out dry, even though I used the Low setting. Anyway, the lower temperature your recipe calls for intrigued me, and it seems to have done the trick. It took just about three hours at 375, but the end result was very flavorful and moist. Definitely making again. Thank you!

      Reply
      • Blair Lonergan

        December 19, 2021 at 6:17 pm

        That's amazing, John! Thank you for your kind words. I'm so glad that it was a success!

        Reply
    4. Jeannie Sloan

      December 19, 2021 at 5:53 pm

      Success on first try! Thank you. No more crock pot roast here. So tender. Delicious.

      Reply
      • Blair Lonergan

        December 19, 2021 at 6:17 pm

        Yay! That's great to hear, Jeannie!

        Reply
    5. Laura

      December 20, 2021 at 3:53 pm

      5 stars
      This turned delicious, although I did my own twist on it. I wanted to use the dried herbs I already had in my pantry. I also added corn on the cob to the recipe for my family.

      Reply
      • Blair Lonergan

        December 20, 2021 at 4:10 pm

        Thank you, Laura!

        Reply
    6. Monica

      December 21, 2021 at 10:58 am

      5 stars
      Delicious! Love that this recipe calls for putting the potatoes in toward the end - they were the perfect texture!

      Reply
      • Blair Lonergan

        December 21, 2021 at 11:07 am

        Thank you, Monica! I agree -- no mushy potatoes allowed!

        Reply
    7. Rose

      December 23, 2021 at 8:33 pm

      5 stars
      Thanks for this incredibly delicious recipe. I’m an Aussie with an American husband, and hadn’t made pot roast before! My husband loved it. I adapted it to the instant pot as I was short on time and I will be keeping this recipe! Truly one of my new favorites.

      Reply
      • Blair Lonergan

        December 24, 2021 at 5:28 am

        That's great, Rose. I'm so glad that your husband approved! 🙂 Thank you!

        Reply
    8. Mary Frawley

      December 26, 2021 at 7:03 pm

      5 stars
      This recipe was delicious. I have made pot roast a variety of ways, but this recipe had a lot of flavor and my family really enjoyed it!!! This will be on my winter rotation for sure!!!
      Thank you!!

      Reply
      • Blair Lonergan

        December 26, 2021 at 7:51 pm

        Wonderful! Thank you, Mary!

        Reply
    9. Susan

      January 01, 2022 at 9:23 pm

      1 star
      I followed the recipe exactly but it was a disappointment sadly. It was not tender at all. If I cooked it longer my veggies would have been mushy and I wasn’t about to scoop them out. This was a waste. In the past I cooked these for eight hours in my slow cooker and they were much more tender.

      Reply
    10. Caroline Mason

      January 04, 2022 at 7:26 pm

      Hi Blair and Happy New Year to all! Thanks for replying to posts almost 18 months after publishing this recipe.
      Question for you: What quart size Dutch Oven did you use? I'm seeing some good sales on high-quality 4 quarts, but wonder whether this size will be too limiting for most Dutch oven recipes. I'm an older, single cook and happy to have leftovers to freeze. Thank you!

      Reply
      • Blair Lonergan

        January 04, 2022 at 7:47 pm

        Hi, Caroline! I prefer a bigger Dutch oven for most recipes (especially soups, stews, chilis, and roasts). You can get away with a smaller Dutch oven for loaves of bread or if you cut recipes in half, but I much prefer the flexibility of the bigger pot. This is a 7 1/4-quart, and it's the size that I use most often. I do have a 5 1/2 quart Dutch oven that I use a lot as well, but I rarely go smaller than that. Hope that helps!

        Reply
    11. PhilCar

      January 05, 2022 at 6:30 pm

      4 stars
      I just made this on my maiden voyage with a Dutch oven. The only thing I altered was adding Worchestershire sauce after I was done for more flavor in the gravy. I added it to taste, probably about 2 tbsp. I’d add it with the wine next time for more depth of flavor. Very good. Thanks for helping me discover the Dutch oven!

      Reply
      • Blair Lonergan

        January 05, 2022 at 7:42 pm

        Glad you enjoyed it! 🙂

        Reply
    12. Jenn

      January 09, 2022 at 10:48 am

      3 stars
      Followed recipe but lacked flavor how can i bump up flavor?

      Reply
      • Blair Lonergan

        January 09, 2022 at 2:15 pm

        Hi, Jenn! I'm sorry that you didn't think it had enough flavor. I would try adding more garlic, more herbs, some extra red wine, and/or additional salt and pepper, if necessary. If you like your food spicy, you can try adding some crushed red pepper flakes, too.

        Reply
    13. Dee

      January 09, 2022 at 6:57 pm

      5 stars
      Hi! Made this today - it was delicious! Would definitely make again!

      Reply
      • Blair Lonergan

        January 09, 2022 at 7:51 pm

        Thank you, Dee!

        Reply
    14. Rosemarie Vernola

      January 15, 2022 at 12:05 am

      I have an All Clad stainless steel Dutch oven. I can't handle the weight of the cast iron Dutch ovens and also had a LeCreuset baking dish in the past and the enamel chipped, so I'm not a fan.
      I Is it okay to use stainless Dutch oven?

      Reply
      • Blair Lonergan

        January 15, 2022 at 5:08 am

        Hi, Rosemarie! I think so! I've never tried a pot roast in the All Clad, so I can't say how it might differ, but I think it should work fine. Hope you enjoy the recipe!

        Reply
    15. Roni Lett

      January 15, 2022 at 11:40 am

      Can I use a mixture of russet and sweet potatoes?

      Reply
      • Blair Lonergan

        January 15, 2022 at 3:50 pm

        Hi, Roni! Yes, you definitely can. I find that sweet potatoes tend to get mushy faster than russets, so you might add them a little bit later. Totally up to you, though. Hope you enjoy!

        Reply
    16. Pierre

      January 16, 2022 at 4:22 pm

      As with others who commented, I seemed to have excessively more carrots and onions in my Dutch oven than what appears in your video. They were large carrots and onions so perhaps that was the difference. It’s all in the oven now and hoping for the best!

      Reply
    17. Donald Wright

      January 22, 2022 at 7:45 am

      1 star
      This recipe was a big disappointment for me: though the flavor was nice (especially because of the fresh thyme and rosemary sprigs), the meat turned out very tough, so that it was a real unpleasant chore to chew it. I don't know how the recipe could claim in the opening sentence that the meat would be tender, or how anyone could arrive at that result when following the recipe exactly. I had a 3-pound chuck roast, and followed the instructions very closely, using my 7-quart Staub Dutch oven. I cooked it in a 275-degree oven for 2 hours (after all the browning), added the potatoes, and cooked for another 1 hour (not just 45 minutes). The meat was hard to cut and very tough, so I cooked the dish for yet another 35 minutes, still at 275 degrees as called for; and the meat was still tough though it had now cooked a total of 3 hours and 35 minutes in the oven. I think the problem must be that the temperature of 275 degrees is just too low. My oven (a Miele) actually measures about 6 degrees hot! Previous times when I've cooked pot roast with other recipes, I've cooked it at 325 degrees for about 3-1/2 hours altogether. But since this was the first time I'd made this recipe, I wanted to follow it closely, foolishly trusting it. Very disappointed.

      Reply
      • Blair Lonergan

        January 22, 2022 at 2:06 pm

        Hi, Donald! I'm so sorry that it didn't work for you.

        Reply
    18. Laurence Hamlin

      January 27, 2022 at 12:19 pm

      5 stars
      Leave it alone. Don't change anything! Made it and it was fantastic. All family love it! Me Too!!!!!

      Larry Hamlin

      Reply
      • Blair Lonergan

        January 27, 2022 at 12:51 pm

        Thank you, Laurence! I'm so glad to hear that. 🙂

        Reply
    19. Felicia

      February 01, 2022 at 11:09 am

      4 stars
      Loved this first time around; did add a bit more in the herb and wine, and next time I would also use more broth. But I'm wondering your suggestions for cooking a smaller roast? I have one that's 2.25lbs and don't want to overcook...

      Reply
      • Blair Lonergan

        February 01, 2022 at 11:28 am

        Hi, Felicia! The smaller roast will require slightly less cooking time, but I can't say exactly how much without testing it myself. I'd guess about 15-20 minutes less? Not much less, because you still need a good amount of time to break down the tough fibers and collagen in the meat. The good news is that if you cook it a little "too long," it will still be tender and juicy with this type of cut. It's not like a steak that you need to be more exact. You definitely don't want to undercook it though, or the meat will be tough. Hope that helps!

        Reply
    20. Felicia

      February 01, 2022 at 1:05 pm

      okay. I think maybe I was taking too precise of an approach...2.25 is 75% of 3, so I should reduce the initial cook time by 25% and start with 90minutes before I add the potatoes...I didn't want the meat to get overcooked and tough for that reason, either...

      Reply
    21. Ali

      February 13, 2022 at 2:11 pm

      5 stars
      Delicious. I did it with a boneless blade roast. Cook time just right, gravy delicious, meat very tender and fall apart. Love to have found an easy recipe that cooks this type of cut so well.

      Reply
      • Blair Lonergan

        February 13, 2022 at 3:04 pm

        Thank you so much, Ali!

        Reply
    22. Tuesday

      May 13, 2022 at 7:05 pm

      3 stars
      It wasn’t bad but it was so bland. I even added lots more garlic and had fresh herbs and even with more salt it just had no flavor. Not a bad recipe by any means and I love all the veggies but I prefer using the instant pot method for a more tender roast. The meat always comes out perfect using the instant pot.

      Reply
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