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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Made this last night for dinner and it was amazing! Prepared exactly as per your instructions, but also uncovered for an additional 15 minutes to let things brown up a bit at the end. Also I made a gravy out of the drippings because there'd be a mutiny in this house if no gravy! This smells so good cooking! Husband really raved. Don't know what made me want to do a pot roast in August, but I had a craving and am glad I did! Great dish!
Thank you, Norma! I'm so happy to hear that! I totally understand the craving for pot roast -- even in August. 🙂 I've been making comfort food dishes for the past couple of weeks now, too. After a summer of grilled foods and salads, it tastes so good. Have a great week!
How do you make the gravy please?
Hi, Linda! I'm not sure how Norma makes her gravy, but one easy method is to melt about 1/4 cup of butter in a saucepan over low heat. Add about 1/4 cup of flour and cook, stirring, for 1 minute. Gradually, while whisking, stir in 2 cups of pan drippings from the pot roast until smooth. Simmer and cook, stirring, until it thickens. Season with salt, pepper and other seasonings, to taste. If you don't have 2 cups of drippings, you can add beef broth to equal that amount. Enjoy!
Perfect. Thanks easy and so delicious!!!
I'm so glad that you enjoyed it, Randy! 🙂
Made this tonight and it was delish. It's the first time I've done a pot roast outside of the oven. Love that I don't have to start cooking it at 7 in the morning!
I used this gravy recipe with the drippings in the pan and I'm just so pleased with how this all turned out. Will definitely make again. https://www.favfamilyrecipes.com/how-to-make-beef-gravy/
Wonderful! I'm so glad that it was a hit, Anne. I bet the gravy was delicious with it, too!
Can i add mushrooms to the pot with the potatoes
Yes! That would be tasty! 🙂
I am almost 60 and I've been cooking pot roast for a long time. This is by far the best. My family has gone on and on about how good and tender the roast was. Followed exactly. Yummy!
Aw, that's amazing! Thank you, Norma!!!
What size of a Dutch oven do I need for this recipe ?
Hi, Lauran! I used a 7-quart Dutch oven, but the recipe should work any Dutch oven that's about 5 quarts or larger. Hope you enjoy!
Am I missing the measurements? Beef broth and wine?
Hey, Rachel! All of the measurements are included in the recipe card at the end of the post. It's 3 cups of beef broth and 1/2 cup red wine. Hope that helps!
Making this for dinner on Friday and I’m so so excited! I’m usually a crock pot kind of gal but I have to give this a shot.
Awesome! Hope you love it!
Seriously best pot roast I've ever made/had! Bravo!
Awesome! Thanks, Ashley!
Made this tonight. I used a 3 lb. 2 inch slab of bottom round with a nice cap of fat on the top. Other than subbing round for chuck, I followed the recipe closely.. EXCEPT OOPS! I cooked it at 350 for the first hour. When I realized my mistake, I lowered the oven to the 275. Yes, I used my very old (40 years) Le Creuset dutch oven. I also used more Cabernet Sauvignon when the liquid level got too low. Served it with a mushroom risotto.. Delicious...very tender.and juicy. It sliced into nice even, not falling apart or "shreddy"pieces. Made a simple gravy of the juices and puréed very soft veggies into the gravy. I left the Yukon Golds in small chunks.
Thanks for the recipe. I will be using this again.
Thank you, Mary! I'm so glad that it worked out with your substitutions! 🙂
Mine is in oven now! I sauteed potatoes just a little in drippings... will add per recipe. Also added 1 Tbsp tomato paste.
Sounds great, Lou! Hope you enjoyed it!
I made this tonight and my husband said afterwards that it was hands down the best pot roast he’s ever eaten. I was really pleased at how it turned out - so tender with unbelievable flavor. Thank you for sharing. I will make this again! Highly recommend!!!
Thank you, Melissa!
I am going to make a 4 lb roast, should I braise for 3 hours before adding the potatoes? I am afraid to dry out the meat, should I add any additional liquid? thank you!
Hi, Michelle! I actually just made this dish with a roast that was close to 4 lbs. earlier this week. You shouldn't need any extra liquid. I cooked mine for a total of about 3 1/2 hours, and it was perfect. I would suggest the same for you. If your roast isn't fall-apart tender after 3 1/2 hours, you can always take the potatoes out (cover with foil to keep warm) and continue roasting until the meat is finished. But I think that should be enough time for a perfect 4-lb. pot roast! Enjoy. 🙂
I made this tonight minus the celery as I didn't have any. It was wonderful, my husband loved it and my picky eater, 14 year old Shi Tzu, Abbie asked for 3rds (which I had to refuse). I did add some Wondra flour to make gravy. It was so good. Thank you for the recipe.
Awesome! Thanks, Sharon! I'm so glad that you all approved! 🙂
Oh that sounds wonderful! I will try it. Thank you!
Can i add mushrooms to the pot with the potatoes
Although perhaps unconventional, I added a pinch of dried tarragon to the roast when I added the potatoes. Tarragon gives the dish a very subtle, fresh taste and provides just as subtle an aroma.
Sounds delicious, Butch! Thank you!
This has become a firehouse fav for Sunday dinners. I usually make pot roast in the crock pot and let the smells permeate the house for the day. With the rosemary and thyme in the recipe the house smells even better. This is way better than the crock pot. Also i like this recipe because it is moderately simple to make. Good recipe.
Wonderful! That makes me really happy to know. Thanks for taking the time to leave me a note. 🙂
Made this last night for dinner and it was very good, the house did smell very homey. I am going to add a bit of Worcestershire sauce the next time I make it ( I usually use it when I make beef)and there will be a next time. I did thicken the gravy a bit before serving. I also made no-knead bread and that was awesome. If we don't get out of covid lock down soon I am going to be 200 lbs.
Hah! So glad that it was a hit. That bread is the perfect addition to the meal! 🙂
For years I’ve been making Pot Roast and failing miserably, never tender, usually using a crock pot. I tried your Dutch Oven recipe last night and my family loved it! I’ve finally found the best recipe ever, thank you! I followed your recipe exact, used a French Bordeaux wine, fresh herbs ~ perfection!
Wonderful, Nancy! I'm so glad to know that you enjoyed it and that it was finally a success. Thanks for letting me know! 🙂
I am making a 6lb roast. Do I need to increase the liquid? Double the recipe?
Hi, Jen! You shouldn't need to add much more liquid. I would start with the specified amount, but keep an eye on it and add more broth or red wine as it's cooking if you think it looks like it's getting low. You have some flexibility with the rest of the ingredients. If you're serving a larger crowd and you'd like more potatoes at the end, feel free to double those. If you want to throw in an extra onion, an extra carrot or two, etc. that will be fine -- but it's not necessary. Just make sure that you have enough room in your Dutch oven for all of those extra ingredients. 🙂 Enjoy!
I'm making this now. It's the 2nd time. So delicious. Absolutely the best recipe for pot roast. Hubby bought some pre made garlic mashed potatoes (so not not good) but we are having them and I will be making gravy. Love, love, love this recipe!!
That's amazing, Susan! Sounds like the perfect meal on a chilly day. 🙂
Thanks for taking the time to leave a note!
I was excited to test out this recipe in my new Dutch oven!! Maybe it’s my Louisiana born and raised taste buds, but I found this incredibly boring and tasteless. I made gravy from the drippings and it only helped slightly. When reheating leftovers, I added Tony’s Chachere’s seasoning, more onions, celery, a red bell pepper, and Worcestershire sauce. It made a heck of a difference and added great flavor!!
Also, way more garlic!
I made this with the chuck roast and wow!! It was absolutely amazing!!! Has anyone tried this recipe with a round roast? If so how long was the cooking time? Thanks in advance 🙂
Thanks, Breanne! So glad that you enjoyed it! I haven't tried it myself with the round roast, so I can't offer a tested cooking time. As long as it's about the same size, I would stick with the same general cooking time/temp.
I made this with the chuck roast and wow!! It was absolutely amazing!!! Has anyone tried this recipe with a round roast? If so how long was the cooking time? Thanks in advance
I made this pot roast and it was the best I have ever eaten. I followed the directions exactly except I used one cup wine rather the the recommended amount. It was so good I have since shared the recipe with a number of friends. Can hardly wait to make this again!
Amazing! Thanks so much for sharing it with friends, Sara. That makes me really happy to know that you enjoyed it!
Absolutely delicious! Once cooked, I took the roast out of the DO then added 3T corn starch with 3T cold water to make a Gravy out of the Broth leaving the veggies in. Hubby said its a must make again recipe
Sounds perfect, Jenn! 🙂
I made this today, on a perfect, chilly January day, and it was delicious! Thank you!! Our kitty had some leftovers and thoroughly enjoyed it too lol!! Highly recommend!
Hah! Thanks, Selena! Glad that even the kitty approves. 😉
I am cooking for 2 and have a 1.2 lb pot roast. Should I decrease the amount of cooking time?
Hi, Trish! Yes! I've never actually cooked a pot roast that small (I've got 4 hungry boys to feed), so I don't know exactly how long it will take. I would add the potatoes after the first hour, because it might only need a total of about 2 hours. Check it at that point, see if it's fall-apart tender. If it's still tough, then you'll know that it needs longer in the oven. Enjoy!
It smells delicious! I’ll let you know how it turns out later!
Awesome! Hope you enjoy!
This was delicious! My small roast was fork tender in 2.5 hours and we ate the whole thing!!! A perfect meal for two. Thanks’nnnn
Awesome! Thanks, Trish. I appreciate you coming back here to let me know. I'm sure it will help someone else in the future, too. 🙂
This was just my second time to use my Dutch oven and it turned out great! I didn’t have celery, used petite carrots and only one onion. Thank you!
Awesome! I'm so glad that it worked well for you, Autumn! Thanks for taking the time to come back here and leave me a note. 🙂
I made this recipe tonight. It was absolutely delicious! Everybody loved the meal! I will definitely make this again! Thank you so much for sharing your wonderful recipe!
Excellent! Thanks for taking the time to come back here and let me know, Beth! 🙂
Can you use a rump roast for this recipe?
Hi, Deborah! Yes -- the rump roast should work as a nice substitute!
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.
Thanks, Liv! I'm so glad that you and your husband enjoyed it. 🙂
So good and flavorful! Will definitely keep making!
Great! Thanks, Sofia!
I’m making this as I type. What kind of red wine?
When I made it, I used Cabernet. I think any dry red would be fine.
I dont have a Dutch oven, but this recipe looks delish! Can I make this the same way in a crock pot?
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!
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. 🙂
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.
That's absolutely right, Sandra! 🙂
what kind of wine would you suggest? Red wine is a very broad category.
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.
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.
Thank you!
❤
Wonderful! Thanks, Cheryl!