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.
I have discovered mushroom soy sauce and it is amazing with beef, esp. pot roast. I prefer it over using wine. You must be careful with it though as it is strong stuff.
Oh, good tip! I’ve never tried it!
I made this over the weekend it was so good. We aren’t wine drinkers but we love craft beer so I used a good quality imperial stout with notes of cocoa.
I’m sure it was amazing, Hartley. That’s a great substitution!
Can you use a sirloin tip roast for this recipes?
Hi, Mackenzie! Yes, that should work fine! 🙂
Hi,
Do you use yellow or white onion? Making this tonight, can’t wait
Hi, Ashley! Either will work. I typically use a sweet onion, like Vidalia, but you can use any onion that you prefer. Hope you enjoy!
Hi.. Make this pot roast for tomorrow. Can port wine be used? I’m not a wine person so I’m not sure if that is considered a sweet wine. Thank you, Maria
Hi, Maria! Port wine is a sweet fortified wine, so it wouldn’t be my choice in this dish. 🙂
Excellent pot roast….fantastic.. thx
Thanks
Thank you, Tom!
Love this recipe. After adding the potatoes (brilliant!), I needed to cook it an additional 1.5 hours for it to fall apart. That delayed dinner, but it was worth the wait.
This was so delicious! I made it without the potato. We had a baked potato on the side. The only thing I would do different is put the fresh rosemary and thyme in a tied up cheesecloth so I won’t have to pick it out afterward. So good!
Sounds perfect, Jean!
Hi, just made the recipe (it’s in the oven) and found there were way too many veggies for the amount of broth to cook them, so I put all the broth in and it was fine. Because some of it evaporated I just added more when I put it in the oven. I watched the video and it didn’t look like there were 2 onions, 5 carrots and 4 celery. Or were they really small? It smells delicious! Thanks.
Hi, Judi! Everything in the recipe should have been on the video, but no worries — I’m glad that you made it work for your kitchen! I hope you enjoy the meal when it comes out of your oven. 🙂
This recipe was a miss for me. I punched up the garlic and spices. Cooked a 3.lb bone in roast from my quality butcher for 3hrs in my Staub Dutch oven and still wasn’t fall apart cooked. Once I finally fot there I found the remaining liquid and vegetables quite bland. Will need to find other flavors to add to give this something to return to.
I was so hopeful for this recipe! I followed it exactly & seasoned with enough salt & pepper but found it lacking flavor. I even doubled the garlic. The roast ( good quality!) was not fall apart tender for me either- I gave it at least 3 hours too 🙁
Finally!!! A pot roast as good as my mother’s!!! Thanks!!!
Wonderful! Thank you, Janine! 🙂
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. Anyway, the lower temperature your recipe calls for intrigued me, and it seems to have done the trick. It took just about three hours at 375, but the end result was very flavorful and moist. Definitely making again. Thank you!
That’s amazing, John! Thank you for your kind words. I’m so glad that it was a success!
Wait 375 or 275?
Cook at 275. 🙂
Success on first try! Thank you. No more crock pot roast here. So tender. Delicious.
Yay! That’s great to hear, Jeannie!
This turned delicious, although I did my own twist on it. I wanted to use the dried herbs I already had in my pantry. I also added corn on the cob to the recipe for my family.
Thank you, Laura!
Delicious! Love that this recipe calls for putting the potatoes in toward the end – they were the perfect texture!
Thank you, Monica! I agree — no mushy potatoes allowed!
Hello! 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.
Thanks for this incredibly delicious recipe. I’m an Aussie with an American husband, and hadn’t made pot roast before! My husband loved it. I adapted it to the instant pot as I was short on time and I will be keeping this recipe! Truly one of my new favorites.
That’s great, Rose. I’m so glad that your husband approved! 🙂 Thank you!
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!!!
Thank you!!
Wonderful! Thank you, Mary!
I followed the recipe exactly but it was a disappointment sadly. It was not tender at all. If I cooked it longer my veggies would have been mushy and I wasn’t about to scoop them out. This was a waste. In the past I cooked these for eight hours in my slow cooker and they were much more tender.
I agree. I did just as instructed and the meat is tough and I have to cook it longer to make it eatable, not tough. I’m not a weak person but when trying to separate the meat with two forks, I almost slung the roast across the room while pulling. I would skip this recipe in the Dutch oven and use a crock pot!!!!!
Hi Blair and Happy New Year to all! Thanks for replying to posts almost 18 months after publishing this recipe.
Question for you: What quart size Dutch Oven did you use? I’m seeing some good sales on high-quality 4 quarts, but wonder whether this size will be too limiting for most Dutch oven recipes. I’m an older, single cook and happy to have leftovers to freeze. Thank you!
Hi, Caroline! I prefer a bigger Dutch oven for most recipes (especially soups, stews, chilis, and roasts). You can get away with a smaller Dutch oven for loaves of bread or if you cut recipes in half, but I much prefer the flexibility of the bigger pot. This is a 7 1/4-quart, and it’s the size that I use most often. I do have a 5 1/2 quart Dutch oven that I use a lot as well, but I rarely go smaller than that. Hope that helps!
I just made this on my maiden voyage with a Dutch oven. The only thing I altered was adding Worchestershire sauce after I was done for more flavor in the gravy. I added it to taste, probably about 2 tbsp. I’d add it with the wine next time for more depth of flavor. Very good. Thanks for helping me discover the Dutch oven!
Glad you enjoyed it! 🙂
Followed recipe but lacked flavor how can i bump up flavor?
Hi, Jenn! I’m sorry that you didn’t think it had enough flavor. I would try adding more garlic, more herbs, some extra red wine, and/or additional salt and pepper, if necessary. If you like your food spicy, you can try adding some crushed red pepper flakes, too.