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, cathead biscuits, 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.
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. 🙂
I’m so glad you asked because that is the exact redone I was in the comments!! Thanks!
We hope you enjoy!
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 have a question and I couldn’t find a comment button so I thought I’d just reply.. but are the veggies supposed to take up lots of room in the Dutch at the beginning?? I’m doing a 3.19 lb roast and followed the instructions and actually used 1.5 of the onion and it just seems really full already! I hope the potato will fit!
Hi, Evelyn! Yes, I think that’s normal. They will cook down quite a bit, and you can nestle the potato around the meat as it shrinks and cooks, too. Hope you enjoy it!
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!
How would I adjust the cooking time for a 2lb roast?
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!
Thank you!
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!
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!
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!
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! 🙂
Rats! I didn’t see that in the recipe. Maybe I can cook it in the broth and add at the end.
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!
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.
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!
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!!
Thanks, Peggy! Those French Dip sandwiches sound amazing. Thanks for the idea!
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.
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.
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!
I’m so glad to hear that, Mary Ann! Thanks for taking the time to come back here and let me know. 🙂
My veggies were getting soggy and the meat was so tough. What do you think I did wrong?
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.
Given what you added on reheat, you may not have seasoned enough up front. I always do a light salt on the onions just after chopping (this makes a big difference), and you can add more salt and flavorings when you brown the meat including a pinch of cayenne if you are so inclined. You should know your own seasoning preferences by now, but don’t expect general consumer recipes to go overboard on salt or spice because most people won’t like that.
Can I use white wine instead of red wine?
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. 🙂
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?
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. 🙂
Can I skip the butter and just do oil?
Looks amazing and want to try this tomorrow!
Yes, you can! I like the flavor that you get from the butter, but just using oil is fine as well. 🙂
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!
That’s so good to hear, Joey! Thank you for letting me know. 🙂