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.
Hi! Made this today – it was delicious! Would definitely make again!
Thank you, Dee!
I have an All Clad stainless steel Dutch oven. I can’t handle the weight of the cast iron Dutch ovens and also had a LeCreuset baking dish in the past and the enamel chipped, so I’m not a fan.
I Is it okay to use stainless Dutch oven?
Hi, Rosemarie! I think so! I’ve never tried a pot roast in the All Clad, so I can’t say how it might differ, but I think it should work fine. Hope you enjoy the recipe!
Can I use a mixture of russet and sweet potatoes?
Hi, Roni! Yes, you definitely can. I find that sweet potatoes tend to get mushy faster than russets, so you might add them a little bit later. Totally up to you, though. Hope you enjoy!
As with others who commented, I seemed to have excessively more carrots and onions in my Dutch oven than what appears in your video. They were large carrots and onions so perhaps that was the difference. It’s all in the oven now and hoping for the best!
This recipe was a big disappointment for me: though the flavor was nice (especially because of the fresh thyme and rosemary sprigs), the meat turned out very tough, so that it was a real unpleasant chore to chew it. I don’t know how the recipe could claim in the opening sentence that the meat would be tender, or how anyone could arrive at that result when following the recipe exactly. I had a 3-pound chuck roast, and followed the instructions very closely, using my 7-quart Staub Dutch oven. I cooked it in a 275-degree oven for 2 hours (after all the browning), added the potatoes, and cooked for another 1 hour (not just 45 minutes). The meat was hard to cut and very tough, so I cooked the dish for yet another 35 minutes, still at 275 degrees as called for; and the meat was still tough though it had now cooked a total of 3 hours and 35 minutes in the oven. I think the problem must be that the temperature of 275 degrees is just too low. My oven (a Miele) actually measures about 6 degrees hot! Previous times when I’ve cooked pot roast with other recipes, I’ve cooked it at 325 degrees for about 3-1/2 hours altogether. But since this was the first time I’d made this recipe, I wanted to follow it closely, foolishly trusting it. Very disappointed.
Hi, Donald! I’m so sorry that it didn’t work for you.
Leave it alone. Don’t change anything! Made it and it was fantastic. All family love it! Me Too!!!!!
Larry Hamlin
Thank you, Laurence! I’m so glad to hear that. 🙂
Loved this first time around; did add a bit more in the herb and wine, and next time I would also use more broth. But I’m wondering your suggestions for cooking a smaller roast? I have one that’s 2.25lbs and don’t want to overcook…
Hi, Felicia! The smaller roast will require slightly less cooking time, but I can’t say exactly how much without testing it myself. I’d guess about 15-20 minutes less? Not much less, because you still need a good amount of time to break down the tough fibers and collagen in the meat. The good news is that if you cook it a little “too long,” it will still be tender and juicy with this type of cut. It’s not like a steak that you need to be more exact. You definitely don’t want to undercook it though, or the meat will be tough. Hope that helps!
okay. I think maybe I was taking too precise of an approach…2.25 is 75% of 3, so I should reduce the initial cook time by 25% and start with 90minutes before I add the potatoes…I didn’t want the meat to get overcooked and tough for that reason, either…
Delicious. I did it with a boneless blade roast. Cook time just right, gravy delicious, meat very tender and fall apart. Love to have found an easy recipe that cooks this type of cut so well.
Thank you so much, Ali!
It wasn’t bad but it was so bland. I even added lots more garlic and had fresh herbs and even with more salt it just had no flavor. Not a bad recipe by any means and I love all the veggies but I prefer using the instant pot method for a more tender roast. The meat always comes out perfect using the instant pot.
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.
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!
Thank you for the quick response! Can’t wait for dinner, this recipe looks great!
Great meal. I made two at the same time, one for my family. One for our neighbors. Turned out great. Good flavor. Could absolutely make gravy with the liquid in the pot if you wanted. Will make again.
Thank you so much, Julie!
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.
That’s great to hear, Jim. I’m glad that it worked well for you!
Hi Blair! I’m making this recipe tomorrow for another family who are grieving a loss. I’m a vegetarian so can’t taste for seasoning and not used to cooking meat often. Could you advise on how much salt and pepper to put on the meat, and also how much to add at the end before putting in the oven? I’m using regular beef broth so don’t want to overdo it, but I want to make sure it’s seasoned correctly. Thanks for any help ❤️
Hi Cassandra,
It’s so kind of you to prepare this. Of course, everyone has different preferences. However, we would recommend starting with roughly 1 1/2 tsps of salt and 1 tsp of pepper. It’s always easy to add an extra dash when eating, too.
Is there a meat temperature I can go by to determine if the roast is just right?
Hi, Steve! The meat should be fall-apart tender at about 195°F/90°C. Hope you enjoy!
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.
BTW, I used your gravy recipe as well. Delicious! My first time making gravy that didn’t come from a foil envelope.
I’m so happy to hear that, Richard. Glad that your first meal in the new Dutch oven was a hit!
Hi, can you cook this on the stove top with a Dutch oven, if so, what temperature and how long? Thank you.
Hi, Todd! Yes, I’ve actually done so recently and will publish a post about it soon. 🙂 I find that it works well to simmer the pot over medium-low heat (covered) for about 3 hours. Hope you enjoy!
Great tip! I’m sure it was delicious.
Delicious! Fantastic recipe and very easy to pull together. I will definitely be making this more often
Thank you, Dianne!
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.
Yay! I’m so glad that your first foray into a Dutch oven was a success, Ginny. Thank you!
I made Blair’s wonderful fabulous recipe, doubled almost all of the ingredients, and cooked in all in my 13 Quart Le Creuset anodized Dutch Oven pot. It was the most succulent beautifully cooked piece of boneless chuck roast I had ever had. In addition, the vegetables were perfectly cooked and amazingly delicious. The only item I added to the finished meal to make it complete was a large loaf of freshly baked Italian twist bread, and a glass of dry burgundy wine to was it down. Thank you dear Blair, for providing both me and my family with a recipe I believe we will use for generations to come, in what was one of the greatest meals it was my privilege to create..
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 🙂
That’s wonderful, Laura. I hope you enjoy the dish. Happy Thanksgiving!
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.
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. 🙂
Love it! I need to super-sized this recipe for a big family gathering. I have an 11.5 pound roast and need to know how long to cook it for??
Oh, wow! I’ve never cooked a roast that large with this recipe. Do you have a Dutch oven that can accommodate a piece of meat that large? I would guess you’ll need at least 6-8 hours, but again…I haven’t actually tested this so it’s just a guess. I would give it plenty of time, check it regularly, and if it happens to be done sooner than you expect, no problem. You can always reheat it just before serving.
It is in the oven so I don’t know about taste, but my home smells amazing
Awesome! Glad to hear it! I hope that it tastes as great as it smells!
I had to borrow a Dutch oven from my husband’s aunt to make this dish and it turned out wonderfully! And I’ve never used a Dutch oven before. For me, this recipe was involved because I had to cut veggies (real non- cooker here) but I would def make this again. It turned out so well, that I’d even make it for family gatherings to impress everyone with my ability to follow a recipe, lol. Thanks for this.
Awesome, Kishia! Thank you for your note. I’m so glad that you enjoyed it. 🙂
Thank you so much! Aalikinfo.com