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!
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.
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.
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.
After 2 hours, add the potatoes to the pot, mixing them into the liquid.
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).
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.
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.
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
Dutch Oven Pot Roast
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
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Deborah A Capotrio
Can you use a rump roast for this recipe?
Blair
Hi, Deborah! Yes -- the rump roast should work as a nice substitute!
Sabeen
How would I adjust the cooking time for a 2lb roast?
Blair
I would say that you could probably reduce the total cooking time by about 30 minutes, but honestly...even a 2-lb. roast would probably be fine for this length of time. The meat just breaks down and gets really nice and tender as it slowly cooks. If you want to reduce the overall cooking time to account for the smaller roast, I would add the potatoes after 90 minutes instead of 2 hours. Then continue cooking for another 45 minutes - 1 hour, until the potatoes are tender and the roast is done. Enjoy!
Sabeen
Thank you!
Liv
Today I followed this recipe pretty much to the letter and was extremely impressed. The meat was fall-apart tender and very flavorful, the veggies likewise. The sauce was rich and delicious, if a little thin. To remedy this, I removed about a cup of the pan juices and made a gravy, which I then stirred back into the main pot. Not the most efficient method, but I'll tinker with it, because I will definitely be making this again! Even my somewhat meat-averse husband declared the recipe a keeper.
Blair
Thanks, Liv! I'm so glad that you and your husband enjoyed it. 🙂
Sofia
So good and flavorful! Will definitely keep making!
Blair
Great! Thanks, Sofia!
J
If I make a 6 lb roast, should I double the amount of olive oil. Butter, vegetables, etc? Thank you. Excited to try this recipe!
Blair Lonergan
Hi, J! That's kind of up to you. If you are serving a larger group and want to have more veggies to serve on the side, I would double all of those ingredients (so long as you have room in your pot!). You want to have enough butter and oil to comfortably coat the bottom of your pot. If the listed amount is adequate to coat the bottom of your large pot, then you shouldn't need to increase those amounts. Same with the flour -- use enough to give the meat a light coating, adding more if necessary.
You might want to increase the amount of broth and red wine, as well as the herbs by a bit. Depending on how the roast sits in your pot, you'll want enough liquid so that the meat braises properly (the liquid should come to about halfway up the side of the roast).
Hope that helps, and enjoy!
Mike
I’m making this as I type. What kind of red wine?
Anne
When I made it, I used Cabernet. I think any dry red would be fine.
Sammie
I dont have a Dutch oven, but this recipe looks delish! Can I make this the same way in a crock pot?
Blair
Hi, Sammie! Yes, although I personally don't think the pot roasts ever turn out quite as well in the slow cooker. 🙂 If you're using the Crock Pot, you'll typically need about 8-10 hours on LOW for the meat to be fall-apart tender. Hope you enjoy!
Blair
Yes -- any dry red wine will work! Cabernet Sauvignon, Merlot or Pinot Noir are all good options. Just make sure it's something that you'd like to drink. 🙂
Sandra Ruggles
One of the most important steps to me is that you use all the flour with salt and pepper. If it doesn't stick, just pour it on top of the roast when browning. All of the flour makes a difference in how the drippings/gravy turn out in the end.
Blair
That's absolutely right, Sandra! 🙂
Shannon
what kind of wine would you suggest? Red wine is a very broad category.
Blair
A dry red wine (nothing sweet) such as Pinot Noir is great. You can also use Cabernet Sauvignon, Malbec, Shiraz or Merlot. Most importantly, pick a high-quality wine that you would actually like to drink, since the wine that you cook with will impact the taste of your meal.
Cheryl
Absolutely perfect. I had a 5 lb Chuck roast and I followed directions and roasted slowly for 5 hours. It melted in your mouth. So delicious! Than you.
Cheryl
Thank you!
Blair
❤
Blair
Wonderful! Thanks, Cheryl!
Susan N Ricketts
I have a 3lb roast and one just over2 lbs. I would like to cook them together. Do I need to change anything? If I have to do the vege's separate that is fine with me.
Blair
Hi, Susan! If you have a big enough Dutch oven to accommodate both at the same time, I don't think you should need to change anything. Hope you enjoy!
Peggy
My pot roast is in the oven right now. This is my favorite Dutch Oven roast recipe. Delicious every time!! If I've made French dip sandwiches with left overs which we Love..Thank You for your recipe!!
Blair
Thanks, Peggy! Those French Dip sandwiches sound amazing. Thanks for the idea!
Heather
Hi there! I am making a roast this week and have a question. Does the addition of flour make the leftover juices into a gravy that could be served over mashed potatoes? This could be a game-changer. I can’t make gravy to save my life so I buy store-bought (gasp, horror ; ) when I need gravy.
Blair Lonergan
Hi, Heather! There's not enough flour in the recipe to thicken the gravy to a traditional consistency on its own, but you can use the drippings in the pot to make a gravy separately. Here's a "recipe":
Optional gravy:
2 tablespoons butter
2 tablespoons all-purpose flour
1 - 1 ½ cups of juices/drippings from the pot
Strain the juices and drippings from the pot. Melt the butter in a skillet over medium heat until bubbly. Whisk in the flour and cook for 30 seconds. While continually whisking, gradually add the juices until the gravy reaches the desired consistency.
Continue whisking while the gravy bubbles and cooks for 1-2 minutes. Season with additional salt and pepper, to taste.
Mary Ann
This was my first time making a pot roast in a dutch oven. Followed your directions exactly, and it came out so tender! Absolutely delicious - the house smelled heavenly while it was cooking. Thanks for the recipe!
Blair
I'm so glad to hear that, Mary Ann! Thanks for taking the time to come back here and let me know. 🙂
Lisa
My veggies were getting soggy and the meat was so tough. What do you think I did wrong?
Blair Lonergan
Hi, Lisa! If the meat was tough, it probably wasn't cooked long enough. The meat should be fall-apart tender when it's done. These tough cuts of meat need to cook long enough for the tough fibers to break down so that it becomes tender and juicy.
Edmilly
Can I use white wine instead of red wine?
Blair
Yes, you can. I think the red wine pairs better with the hearty beef, but white wine will work...it will just have a different flavor. 🙂
Rick Rafael
Do I need to raise the level of the liquids in the Dutch Oven to at least half way to the thickness of the Roast?
Blair
Hi, Rick! I know that some folks say to do that (and I think it's totally fine if you like), but I haven't found that it's necessary. I tend to just keep an eye on the pot and so long as it seems to have plenty of liquid in there to keep everything moist, it turns out great. Feel free to add more broth or wine, though, if you think it might need it. It won't hurt. 🙂
Shir
Can I skip the butter and just do oil?
Looks amazing and want to try this tomorrow!
Blair
Yes, you can! I like the flavor that you get from the butter, but just using oil is fine as well. 🙂
Joey T
Hi, Blair!
I've used a lot of online recipes, but never felt a need to comment on anyone's before. This really was perfect. I'm not a roast veteran but this was definitely the best I've made so far.
Your directions, temps, times, etc were on point. Only deviations from your recipe I made were using a rump roast, subbing turnips for potatoes, and adding about a half cup of apple cider to the liquid mix. One of the only recipes I've made where so much flavor makes us for very little salt. Thanks!
Blair
That's so good to hear, Joey! Thank you for letting me know. 🙂
JW
I have discovered mushroom soy sauce and it is amazing with beef, esp. pot roast. I prefer it over using wine. You must be careful with it though as it is strong stuff.
Blair
Oh, good tip! I've never tried it!
Hartley
I made this over the weekend it was so good. We aren't wine drinkers but we love craft beer so I used a good quality imperial stout with notes of cocoa.
Blair Lonergan
I'm sure it was amazing, Hartley. That's a great substitution!
Mackenzie Sinclair
Can you use a sirloin tip roast for this recipes?
Blair Lonergan
Hi, Mackenzie! Yes, that should work fine! 🙂
Ashley
Hi,
Do you use yellow or white onion? Making this tonight, can’t wait
Blair Lonergan
Hi, Ashley! Either will work. I typically use a sweet onion, like Vidalia, but you can use any onion that you prefer. Hope you enjoy!
Maria
Hi.. Make this pot roast for tomorrow. Can port wine be used? I'm not a wine person so I'm not sure if that is considered a sweet wine. Thank you, Maria
Blair Lonergan
Hi, Maria! Port wine is a sweet fortified wine, so it wouldn't be my choice in this dish. 🙂
Tom Jameson
Excellent pot roast….fantastic.. thx
Thanks
Blair Lonergan
Thank you, Tom!
Penny Wright
Love this recipe. After adding the potatoes (brilliant!), I needed to cook it an additional 1.5 hours for it to fall apart. That delayed dinner, but it was worth the wait.