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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.
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.
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!
The Best Dutch Oven to Use for Pot Roast
We rounded up the best Dutch ovens you can buy, including 3 (yes, 3!) that I personally own and love! It was difficult to choose my favorite, but the Staub Cast Iron Dutch Oven (5.5 quarts) earned the top spot. You can buy it on Amazon for $311.50 or at Walmart for $359.95. That said, the Le Creuset Enameled Cast Iron Dutch oven was a close second that’s just a little bit larger (7.5 quarts). It’s available on Amazon for $459.95.
Ingredients for a Juicy Pot Roast in the Oven
This is just a quick overview of the ingredients that you need for a classic Dutch oven pot roast. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Chuck roast: a 3-lb. boneless beef chuck roast is the perfect piece of meat here, but you can use a different beef roast instead, such as a brisket or a round roast.
- All-purpose flour: to dredge the meat, which helps it brown and develop a nice crust when seared. The flour also adds body to the finished sauce.
- Butter and olive oil: for searing the meat.
- Onions, carrots, celery, and garlic: fresh veggies that add a lot of savory flavor to the pot.
- Beef broth: the liquid that braises the meat and veggies and keeps everything really moist.
- Red wine: adds more depth of flavor to the pot roast. For an alcohol-free meal, substitute additional beef broth for the red wine. You might also like to add a splash of Worcestershire sauce or balsamic vinegar.
- Thyme, rosemary, and bay leaves: for even more flavor! Fresh herbs are always my preference, but you can use dried herbs in a pinch.
- Russet potatoes: wait to stir them into the pot towards the end of the cooking time so that they don’t get too mushy. You can substitute with Yukon gold potatoes, if you like. If using the gold potatoes, there’s no need to peel them before adding them to the pot.
- Kosher salt and ground black pepper: to enhance the other flavors in the dish.
How to make a Dutch Oven Pot Roast
While you need to allow plenty of time for the braising process, this easy one-pot meal 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!
- Sear the Roast. Dredge the beef in seasoned flour and then brown it in olive oil and butter in a large Dutch oven on the stove top on both sides. Remove the meat to a plate.
- Deglaze the Pot and Sauté the Vegetables. 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.
- 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.
- Bake. Season with salt and pepper, cover the Dutch oven, and bake in a 275°F oven for 2 hours.
- 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.
- Finish Baking. 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:
- 3-Ingredient Buttermilk Mashed Potatoes, Party Potatoes, Mashed Potatoes with Sour Cream and Chives, Mashed Sweet Potatoes, or Skin-On Mashed Red Potatoes
- Crock Pot Mac and Cheese, Shells and Cheese, or Creamy Baked Mac and Cheese
- Jiffy Corn Casserole
- Egg Noodles
- Cornbread Stuffing or Sausage Stuffing
- Sweet Cornbread, Jiffy Cornbread with Creamed Corn, Jalapeno Cheddar Mexican Cornbread, Skillet Cornbread, Old-Fashioned Corn Sticks, or Honey Cornbread
- Corn Muffins, Brown Sugar Sweet Cornbread Muffins, or 3-Ingredient Sour Cream Muffins
- Two-Ingredient Pumpkin Muffins, Pumpkin Bread, or Applesauce Pumpkin Muffins
- 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Sweet Potato Biscuits, Drop Biscuits, or Cheese Biscuits
- Southern-Style Green Beans, Roasted Green Beans, Arkansas Green Beans with Bacon, or Green Bean Casserole
- Creamed Peas
- Rosemary Roasted Potatoes
- Southern Collard Greens
- Sauteed Spinach or Creamed Spinach Casserole
- Easy Broccoli Casserole, Broccoli and Rice Casserole, or Broccoli and Cheese
- Apple and Butternut Squash Casserole or Southern Squash Casserole
- Sauteed Zucchini or Roasted Yellow Squash
- Brown Sugar Glazed Carrots
- Cranberry Orange Sauce
- Mixed Greens with Dijon Vinaigrette, Green Salad with Red Wine Vinaigrette, Wedge Salads, House Salad or Caesar Salad
Preparation and Storage Tips
- 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 leftovers 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.
Recipe Variations
- Omit the potatoes in your pot, and instead serve the finished dish over a plate of mashed potatoes instead.
- Most grocery stores sell boneless chuck roasts that weigh about 3 pounds. Those are perfect for this recipe! I have also used a 4-lb. bone-in chuck roast 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.
- 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.
- Make a gravy using the drippings from the pot. To do so, melt 2 tablespoons of butter in a skillet over medium heat. Whisk in 2 tablespoons of flour and cook for 30 seconds, stirring constantly. While continually whisking, gradually add 1 – 1 ½ cups of strained juices/drippings from the pot 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.
Tips for the Best Pot Roast Recipe
- 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.
- 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!
What else do you cook in a Dutch oven pot?
It’s not just for pot roasts! Take advantage of your Dutch oven and put it to good use with soups, stews, breads, and more.
- Dutch Oven Lasagna
- No-Knead Bread
- Dutch Oven Bread
- Pork Roast with Gravy
- Dutch Oven BBQ Beef
- Appalachian Beans and Greens
- Homemade Baked Beans with Bacon
- Fried Chicken
- Beef Barley Soup
- Crisp and Juicy Dutch Oven Chicken
- Dr. Pepper Pulled Pork
- Dutch Oven Beef Stew
- Sausage and Cabbage
- Amish Chuck Roast
- Mississippi Pot Roast
- Ham and Bean Soup
- Mississippi Pulled Pork
- Stuffed Cabbage Rolls
Dutch Oven Pot Roast
Equipment
Ingredients
- ⅓ cup all-purpose flour
- Kosher salt and ground black 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
- 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.
- 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!
- Omit the potatoes in your pot, and instead serve the finished dish over a plate of mashed potatoes instead.
- Most grocery stores sell boneless chuck roasts that weigh about 3 pounds. Those are perfect for this recipe! I have also used a 4-lb. bone-in chuck roast 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.
- 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.
- Make a gravy using the drippings from the pot. To do so, melt 2 tablespoons of butter in a skillet over medium heat. Whisk in 2 tablespoons of flour and cook for 30 seconds, stirring constantly. While continually whisking, gradually add 1 – 1 ½ cups of strained juices/drippings from the pot 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.
Nutrition
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.
This recipe was originally published in August, 2020. The photos were updated in August, 2022.
Hello! This is my first time using my Dutch oven. If making mashed potatoes on the side, do you still recommend the full 45 minutes of added cook time after the initial 2 hour time period? Looking forward to making this tonight! Thanks in advance.
Hi, Les! Even if you’re not planning to cook potatoes in the pot, you will still need to cook the meat for that full length of time. That will ensure that it’s tender and juicy by the end. And undercooked pot roast will be tough, which is obviously not what you want.
Hope you enjoy the meal!
Thank you for the quick response! Can’t wait for dinner, this recipe looks great!
Great meal. I made two at the same time, one for my family. One for our neighbors. Turned out great. Good flavor. Could absolutely make gravy with the liquid in the pot if you wanted. Will make again.
Thank you so much, Julie!
I made this yesterday for dinner and it was a great hit!!! I only cook once per week and last night was for my wife, daughter and granddaughter so the pressure was on. Easy to follow and do.
That’s great to hear, Jim. I’m glad that it worked well for you!
Hi Blair! I’m making this recipe tomorrow for another family who are grieving a loss. I’m a vegetarian so can’t taste for seasoning and not used to cooking meat often. Could you advise on how much salt and pepper to put on the meat, and also how much to add at the end before putting in the oven? I’m using regular beef broth so don’t want to overdo it, but I want to make sure it’s seasoned correctly. Thanks for any help ❤️
Hi Cassandra,
It’s so kind of you to prepare this. Of course, everyone has different preferences. However, we would recommend starting with roughly 1 1/2 tsps of salt and 1 tsp of pepper. It’s always easy to add an extra dash when eating, too.
Is there a meat temperature I can go by to determine if the roast is just right?
Hi, Steve! The meat should be fall-apart tender at about 195°F/90°C. Hope you enjoy!
I used this recipe to christen my new cast iron dutch oven. Great recipe, everyone loved it.
I did make one small change. I used an oatmeal stout instead of red wine.
BTW, I used your gravy recipe as well. Delicious! My first time making gravy that didn’t come from a foil envelope.
I’m so happy to hear that, Richard. Glad that your first meal in the new Dutch oven was a hit!
Hi, can you cook this on the stove top with a Dutch oven, if so, what temperature and how long? Thank you.
Hi, Todd! Yes, I’ve actually done so recently and will publish a post about it soon. 🙂 I find that it works well to simmer the pot over medium-low heat (covered) for about 3 hours. Hope you enjoy!
Great tip! I’m sure it was delicious.
Delicious! Fantastic recipe and very easy to pull together. I will definitely be making this more often
Thank you, Dianne!
This pot roast was a huge hit with my family. It was the first meal I ever made in my Dutch oven and was a fabulous way to christen my new “toy.” It was a surprisingly simple recipe to make and tasted absolutely delicious (not to mention my house smelled amazing all afternoon while the roast was cooking). I did use a chuck roast and it cooked up perfectly. I added in mushrooms with the other veggies because my family loves them, and I served the roast with a rustic loaf of bread. I love recipes in which everything is done in one pot or pan, so between the ease and the deliciousness, this pot roast is definitely going into my family’s regular rotation.
Yay! I’m so glad that your first foray into a Dutch oven was a success, Ginny. Thank you!
I made Blair’s wonderful fabulous recipe, doubled almost all of the ingredients, and cooked in all in my 13 Quart Le Creuset anodized Dutch Oven pot. It was the most succulent beautifully cooked piece of boneless chuck roast I had ever had. In addition, the vegetables were perfectly cooked and amazingly delicious. The only item I added to the finished meal to make it complete was a large loaf of freshly baked Italian twist bread, and a glass of dry burgundy wine to was it down. Thank you dear Blair, for providing both me and my family with a recipe I believe we will use for generations to come, in what was one of the greatest meals it was my privilege to create..
Looking forward to making this recipe as part of our Thanksgiving dinner. Will dry rub the meat a few days prior, brown the carrots and onion in the brown bits, and use a Malbec to deglaze. I am so looking forward to making 🙂
That’s wonderful, Laura. I hope you enjoy the dish. Happy Thanksgiving!
Hi Blair!
I have tried this recipe a number of times and have had to cook it longer. I am using a gas oven for the first time and have no idea if that is the problem as I have never cooked with gas before. Are you cooking with a thinner cut of meat? About how thick is your roast. The flavor is absolutely wonderful once it is finished. ( 7 hours later ) Figured it would take that long, after having cooked a few before, so was ready for the length of time. Help! I want this roast to work in a shorter amount of time. Checked oven temperature and it was correct. I am using a very expensive pot.
Hi, Nancy Leigh! I honestly don’t know why the roast would take so long. I’m assuming that you’re using a 3 lb. roast — nothing larger? I don’t know exactly how thick the piece of meat is, but I would estimate from memory about 1.5 inches or so? I’ve made this so many times and I’ve never had it take longer than 3 hours. I also cook with a gas range and use a nice Dutch oven, so I don’t think either of those variables should make a big difference in your case.
I’m sorry that I can’t offer a more definitive solution. The only other option would be to increase the temperature of your oven to help it cook faster. You can roast the meat at 350 if you like…just keep an eye on the temp of your roast as it cooks. As long as it’s in there for a few hours, it should still be tender and juicy by the time it’s done. 🙂
Love it! I need to super-sized this recipe for a big family gathering. I have an 11.5 pound roast and need to know how long to cook it for??
Oh, wow! I’ve never cooked a roast that large with this recipe. Do you have a Dutch oven that can accommodate a piece of meat that large? I would guess you’ll need at least 6-8 hours, but again…I haven’t actually tested this so it’s just a guess. I would give it plenty of time, check it regularly, and if it happens to be done sooner than you expect, no problem. You can always reheat it just before serving.
It is in the oven so I don’t know about taste, but my home smells amazing
Awesome! Glad to hear it! I hope that it tastes as great as it smells!
I had to borrow a Dutch oven from my husband’s aunt to make this dish and it turned out wonderfully! And I’ve never used a Dutch oven before. For me, this recipe was involved because I had to cut veggies (real non- cooker here) but I would def make this again. It turned out so well, that I’d even make it for family gatherings to impress everyone with my ability to follow a recipe, lol. Thanks for this.
Awesome, Kishia! Thank you for your note. I’m so glad that you enjoyed it. 🙂
Made this yesterday. It turned out awesome. The meat was tender and the flavor was amazing. Definitely will be making this again.
Yay! Thanks, Michele!
I’m making this a day in advance. Any tips for storing and reheating?
Hi, Sam! That will work fine! Here are the make-ahead instructions:
If you prepare the roast a day ahead, cover and refrigerate it overnight. You can just leave it in the same Dutch oven, but let it cool to room temperature before placing it in the fridge. The next day, skim off any solidified fat and reheat it gently in a warm oven or over low heat on the stovetop.
I usually find these blog recipes somewhat disappointing. This turned out absolutely incredible. Will be making this often.
I did the potatoes separately (mashed) and used apple cider because I didn’t have any red wine around.
I’m so glad that it was a hit, Kyle. Thank you!
It’s been years since I’ve done a pot roast and I decided to use this recipe for Christmas dinner – it turned out great! The roast was about 4 1/2 pounds for 8 people and there was enough left over for MAYBE one lunch today. Everyone raved about the roast (none of us are big red meat eaters so that’s a great compliment!) One question – after taking everything out of the pot there was SO much liquid left – I know the lid was on the whole time, but doesn’t some of that liquid cook away?
Thanks for a great recipe!
Hi, Cynthia! That’s good — you want plenty of liquid in the pot, since you need it to braise the meat. The vegetables and meat release a lot of liquid as they cook, and since the lid is on the pot nothing evaporates. You can use some of the drippings and liquid from the pot to make a gravy, if you like!
This is the best roast recipe I’ve ever made. I cook it a little longer than called for, but the recipe is perfect. ♥️
Yay! Thank you, Cindy!
Good morning. How do I make beef broth to add to the recipe please? I plan on making pot roast with your recipe today and prefer not to use store bought broth. Many thanks.
Hi Laura,
Here is a good recipe for homemade beef broth. We hope you enjoy the recipe!
Thanks a bunch for this recipe. I just got my oven repaired this morning so I’m going to try this recipe today.
We’re glad to hear your oven is working, Susan. We hope you enjoy the recipe!
This is the best recipe for pot roast. I’ve made it over 6 times so far. It’s excellent. Thank you for sharing it ❤️
Thank you so much, Melissa!