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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!

Overhead shot of a Dutch oven pot roast

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.

Hands holding a Dutch oven with a pot roast inside

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.

Browning chuck roast in a dutch oven

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.

Deglazing pot with beef broth

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!

Adding vegetables to a Dutch oven

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.
Peeling russet potatoes

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!

  1. 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.
  2. 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.
  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.
  4. Bake. Season with salt and pepper, cover the Dutch oven, and bake in a 275°F oven for 2 hours.
  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.
  6. 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).
Side shot of a Sunday pot roast dinner on a table

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:

Overhead shot of hands serving a Dutch oven pot roast

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.
Square overhead image of a Dutch oven pot roast

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.
Close up side shot of a dutch oven pot roast in a blue pot

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!
Close overhead image of a Dutch oven pot roast

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.

Square overhead featured image of a dutch oven pot roast

Dutch Oven Pot Roast

4.59 from 58 votes
Prep: 15 minutes
Cook: 3 hours 25 minutes
0 minutes
Total: 3 hours 40 minutes
Servings 8 people
Calories 385 kcal
Tender and juicy, this Dutch Oven Pot Roast transforms an affordable cut of meat into a delicious comfort food dinner!

Ingredients
  

  • 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

Serving: 1/8 of the recipeCalories: 385kcalCarbohydrates: 20.2gProtein: 39.5gFat: 15.6gSaturated Fat: 7.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.9gCholesterol: 168.9mgSodium: 325.3mgPotassium: 1111.9mgFiber: 2.8gSugar: 3.7g
Keyword: chuck roast recipe, Dutch oven Pot Roast, Juicy Pot Roast, Oven Baked Chuck Roast Recipe
Course: Dinner
Cuisine: American
Author: Blair Lonergan

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.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 3 stars
    This is not a roast but a low temp braise. You need a higher temperature for a roast ~375 °F, otherwise, the recipe is solid. I like to dry rub marinade my beef and vacuum seal it for at least 24h. Also, you shouldn’t need to scrape when deglazing, the liquid should automatically clean the pan, using wine, letting the alcohol burn off or using broth.

  2. 5 stars
    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.

    1. 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!

  3. 5 stars
    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.

  4. 5 stars
    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.

    1. 5 stars
      BTW, I used your gravy recipe as well. Delicious! My first time making gravy that didn’t come from a foil envelope.

  5. 5 stars
    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.

  6. 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 🙂

  7. 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.

    1. 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. 🙂