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 supper!
If you’re looking for more Dutch oven favorites, try our Dutch Oven Beef Stew or Dutch Oven Pork Roast (with Gravy). You’ll find even more hearty one-pot meals in our Cast Iron and Dutch Oven Recipes collection.
Photography by BEA MORENO.
Table of Contents
Before You Get Started
- Use a heavy Dutch oven with a tight-fitting lid. Cast iron retains heat evenly and the sealed lid traps moisture for the juiciest roast. Aluminum foil doesn’t create the same effect. If you’re in the market for a new Dutch oven, check out this helpful roundup of the best Dutch ovens you can buy.
- Choose a boneless chuck roast (3-4 lbs). Chuck has great marbling that becomes tender when braised low and slow. You can use bone-in chuck if available (adds flavor), brisket, or round roast, but cooking times may vary.
- If your roast is tough, it’s undercooked. Put it back in the oven to continue braising. Tougher or larger cuts need more time for the fibers to break down.
- Don’t overcook. Braising too long (especially at higher temps or in slow cookers) can dry out the meat. Check for doneness starting around 2.5 hours and pull it when fork-tender.
- Sear the roast for maximum flavor. Browning creates a caramelized crust that adds rich, deep flavor to the finished dish. Don’t skip this step.
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…Definitely making again.
– John
How to Make Dutch Oven Pot Roast
The oven does most of the work for this easy one-pot meal!
Step 1: Sear the Roast
Dredge the beef in seasoned flour and brown it in oil and butter in a large Dutch oven on the stove top.
Dredging the meat in the flour before browning adds body to the finished sauce. Searing locks in juices and creates caramelized bits (fond) that add incredible depth to your gravy.
Remove the meat to a plate.
** Pro Tip: Pat the roast completely dry before dredging. Moisture prevents proper browning.
Step 2: Deglaze the Pot and Sauté the Vegetables
Pour one cup of the beef broth into the pot and use a wooden spoon to scrape up the bits from the bottom of the pan. These browned bits add great flavor to the liquid in the pot. Add the onions, carrots, celery, and garlic to the pot, cooking and stirring for about 10 minutes.
** Quick Note: Those browned bits on the bottom aren’t burnt; they’re flavor gold. Scrape them all up.
Step 3: Add Liquids and Aromatics
Once the onions are translucent, place the roast on top of the vegetables, add the remaining broth, red wine, fresh herbs, and bay leaves. The red wine adds depth of flavor, but you can sub with additional beef broth when necessary.
** Pro Tip: A splash of Worcestershire or balsamic vinegar adds complexity.
Wine vs. Broth
- What red wine does: Adds depth, richness, and subtle acidity that balances the beef’s richness. Dry red wines (like Cabernet, Merlot, or Pinot Noir) work best.
- When to use broth instead: If you prefer to skip alcohol or don’t have wine on hand, use an equal amount of beef broth or stock. The roast will still be delicious; just slightly less complex in flavor.
- Pro Tip: If using wine, let it simmer for 2-3 minutes before covering to cook off the raw alcohol taste.
Step 4: Braise Low and Slow at 275°F
Season liberally with salt and pepper, cover the Dutch oven, and bake in a 275°F oven for 2 hours. We use 275°F instead of the more common 325-350°F. This lower temp takes a bit longer but ensures the meat stays incredibly moist and tender without drying out.
** Quick Note: Higher temps (325-350°F) work too and cut cooking time by 30-45 minutes, but watch closely to avoid drying.
** Pro Tip: If the top of the roast looks dry, baste it once or twice during cooking.
Plan for about 3-3.5 hours total for a 3 lb. roast.
Step 5: Add Potatoes
While the beef is in the oven, peel and dice the potatoes. We wait to stir the potatoes into the pot towards the end of the cooking time (after the first 2 hours) so that they don’t get too mushy.
** Pro Tip: Yukon golds don’t need peeling and hold their shape well.
** Quick Note: If the liquid reduces too much during cooking, add ½ cup more broth.
Delicious! Love that this recipe calls for putting the potatoes in toward the end – they were the perfect texture!
– Monica
Step 6: Check for Doneness
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 fork-tender and the roast is done. The roast is done when it pulls apart easily with a fork and registers 195-205°F internally. It should feel tender, not tough or rubbery. That’s the point where it practically melts in your mouth!
** Quick Note: The meat is done when the fibers separate easily, the meat has a slight shred when pulled, and the color is a deep brown throughout (not pink or gray).
** Time-per-pound guidance: Approximately 1 hour per pound at 275°F, but use visual and texture cues as your best guide.
Making Gravy from Pan Drippings
- After removing the roast and vegetables, strain the liquid from the pot.
- Melt 2 tablespoons of butter in a skillet over medium heat, whisk in 2 tablespoons of flour, and cook for 30 seconds.
- Gradually whisk in 1-1.5 cups of the strained drippings until smooth.
- Simmer 1-2 minutes until thickened. Season with salt and pepper.
- Quick Note: If the gravy is too thin, simmer longer. If too thick, add more drippings or broth.
Serving Suggestions
Serve the beef, potatoes, and vegetables with a homemade gravy and rice or egg noodles, if you’d like. On the side, try Aunt Bee’s 3-ingredient biscuit recipe, Southern cornbread, Southern-style green beans, or coleslaw. Then, add a chocolate bundt cake using cake mix for dessert!
Storage and Make-Ahead 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 an airtight container in the refrigerator for up to 3 days.
- Wrapped tightly, you can freeze the leftovers. Freeze the sliced beef in its gravy for best results. Thaw overnight in the fridge and reheat gently on the stovetop or in a 300°F oven. I don’t recommend freezing the cooked vegetables or potatoes; however. They tend to have a mushy and watery texture when thawed.
- How to Use Leftovers: Make pot roast sandwiches on crusty bread, a beef and vegetable skillet hash, tacos, or nachos with the leftover shredded beef.
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!!!
– Mary
Recipe Variations
- Omit the potatoes in your pot, and instead serve the finished dish over a plate of sour cream 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.
- This recipe is optimized for Dutch oven braising. For slow cooker or pressure cooker methods, try slow cooker pot roast with Coke instead.”
- Swap or add other root vegetables like parsnips, turnips, or sweet potatoes along with (or instead of) the carrots and potatoes.
Frequently Asked Questions
How long does pot roast take in a Dutch oven?
Plan for about 1 hour per pound at 275°F. A 3-lb roast takes approximately 3-3.5 hours total. The roast is done when it’s fork-tender and pulls apart easily.
What temperature is best for Dutch oven pot roast?
This recipe uses 275°F for the moistest, most tender results. You can use 325-350°F to save 30-45 minutes, but watch closely to avoid drying out the meat.
Do I have to sear the roast first?
Searing isn’t mandatory, but it’s highly recommended. Browning the meat creates a flavorful crust and develops fond (browned bits) that enrich your gravy and the entire dish.
Why is my pot roast tough and chewy?
It’s undercooked. Return it to the oven and continue braising until it’s fork-tender. Tougher cuts or larger roasts need more time for the connective tissue to break down.
Can I make this ahead?
Absolutely. Prepare the roast up to 1 day ahead, refrigerate overnight, skim off solidified fat, and reheat gently before serving.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
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.
Notes
- Use a heavy Dutch oven with a tight-fitting lid for even heat and moisture retention.
- Pat the roast dry before searing for better browning.
- Scrape up all the browned bits when deglazing (they add tons of flavor).
- This recipe uses 275°F for extra-moist meat. Higher temps (325-350°F) work but reduce cooking time by 30-45 minutes.
- Plan for about 1 hour per pound. Check for doneness starting at 2.5 hours.
- The roast is done when fork-tender and pulls apart easily (internal temp: 195-205°F).
- Red wine adds depth; substitute with additional beef broth if preferred.
- Don’t add potatoes at the start; they’ll get mushy. Add them during the last 45-60 minutes.
- If liquid reduces too much, add more broth. If the roast looks dry on top, baste it once or twice.
- Leftover beef freezes well in its gravy for up to 2 months. Don’t freeze cooked potatoes/vegetables.
- See the post above if you’d like to make a gravy with the pot drippings.
Nutrition
Originally published in August, 2020, this post was updated in December, 2025.
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!
Can you make this without the potatoes? Mybkiddos prefer mashed potatoes.
Absolutely! Hope you enjoy, Karen! 🙂
This is the 3rd time we have made this dish and we absolutely love it!! I did add a small can of petite tomatoes per my husband’s request. This recipe never disappoints and is amazing! Thank you ❤️
That makes me so happy to hear, Suzanne. Thank you! I bet the tomatoes were a delicious addition. 🙂
Made this with some variations! I used some Worcestershire on the meat and added red cabbage with the potatoes
We’re glad you were able to make it work for you, Nicholas. We hope you enjoyed it!
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! 🙂
I make this for keto but no potato’s or carrots. It’s an amazing low carb dish! Off keto I add all the veggies and make cornbread with it! So good. I like to add mushrooms on or off keto as well.
That sounds perfect, Megan. Thanks for the keto tip — I know others will find that helpful! 🙂
Do you cook meat for an additional 45-60 mins if you don’t add the potatoes?
You will likely need to cook a little bit longer but likely not the entire time. Keep an eye on your meat, and remove it from the heat as soon as it is fall-apart tender. Hope this helps!
Delicious recipe! Putting in the potatoes after the 2hour mark is a great idea!
Thank you, Yvette! We’re so glad you enjoyed it.
Flour isn’t keto friendly
This recipe is as close to my grandma’s roast as it comes. This works very nice with a well marbled chuck roast…tender as can be! A great recipe Thank you.
Thank you, Mitch! We’re so glad you enjoyed it.
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! 🙂
This is my go to recipe for Yankee Roast.
I have made it many times in the oven, and once while camping on a fire with coals to finish.
Always delicious! and rather elegant at the campsite. Bravo!
Thank you, Chris! I’m so happy to hear that! Glad to know that it works well at the campsite, too. 🙂
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!
Hi. Making this today. I’m wondering the cooking time for a little over 5 lb chuck roast. Thanks! Looking forward to it.
Hi Tina! You’ll need to increase the cooking time by at least an hour or maybe a little more, depending on how big the roast is. Hope this helps!
The Seasoned Mom has become my go to for recipes and every time they turn out great! The recipes are easy to follow and pack a lot of flavor with minimal ingredients.
The Dutch oven pot roast is amazing, even my mother who has been making pot roast for decades said mine may be better 🙂
Thank you, Tessa! This made our day. We’re so happy to have you here and hope you continue to enjoy the recipes.
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!
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!