Dutch Oven Pot Roast

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.

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.

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.

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.

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

• Classic Pot Roast (Oven or Slow Cooker)
• Mississippi Pot Roast
• Crock Pot Pot Roast with Cream of Mushroom Soup (alternative method)
• Pork Sirloin Roast
• Balsamic Slow Cooker Roast Beef