This pot roast in Dutch oven is everything comfort food should be—warm, rich, and incredibly satisfying. It’s the kind of meal that fills your kitchen with the best cozy aromas and your table with smiles. With just a few basic ingredients and a little time, you’ll have a fall-apart tender roast that’s perfect for Sunday dinner or special occasions.
There’s nothing quite like a homemade Dutch oven pot roast recipe to bring everyone to the table. This recipe starts by searing the meat to lock in flavor, then slowly braises in the oven for hours until juicy and tender. The result? A roast that practically melts in your mouth and fills your home with rich, savory aromas. The added veggies soak up all that delicious broth and become the perfect side without needing another dish.
We recommend using a chuck roast, but brisket works great too for an extra rich result. Made in a pot roast cast iron Dutch oven, this method ensures even cooking and deep, concentrated flavors. As the roast simmers low and slow, all those brown bits from searing dissolve into the broth, building layers of depth of flavor that make the gravy unforgettable. Serve with mashed potatoes or crusty bread, and you’ve got the ultimate one-pot meal.
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Why We Love This Dutch Oven Pot Roast Recipe
- It’s incredibly easy to make.
All we have to do is season the roast and brown it, add vegetables and liquid, cover, and cook! Simple as that. - The beef is flavorful and juicy.
Cooked gently in a Dutch oven pot and filled with savory juices and aromatics like garlic and onions. - We can customize the flavors to our liking.
We can add our own favorite herbs and spices, red wine, Worcestershire sauce, try a dollop of sour cream for added richness. - Leftovers are even better!
This Dutch oven pot roast recipe will taste even better the next day as all the flavors have had time to meld together.
Want More Beef for Dinner?
Make our simple slow-cooked cube steak, recipe chuck roast Crock Pot.
Ingredient Notes and Substitutions
- Boneless chuck roast: Round and rump roast are acceptable substitutes but with less predictable results. It’s important to use a well-marbled cut of beef and be prepared to chop the cooked meat if it doesn’t shred easily.
- Vegetables: Baby potatoes and carrots are the classic pairings for this recipe. We also used garlic and onion for added flavor. You can substitute other sturdy vegetables, such as turnips, celery, parsnips, Yukon gold potatoes, or sweet potatoes.
- Oil: We use olive oil for our recipe as it adds a nice flavor, but any neutral-flavored oil will work.
- Stock/broth: Beef stock as a base liquid adds richness and depth. You can substitute chicken or vegetable stock if desired.
- Seasonings: We use tomato paste and Montreal Steak seasoning to give it a savory flavor. You can swap it out for all-purpose seasoning or any other steak seasoning blend.
Recipe Variations
- Wine-braised roast: Add a cup of red wine in place of some broth for a bold, complex flavor.
- Herb & garlic twist: Add rosemary, thyme, and whole garlic cloves to the braising liquid.
- Vegetable-packed: Toss in extra veggies like mushrooms, parsnips, or turnips for variety.
- Spicy version: Stir in a spoonful of horseradish or Dijon mustard to the broth.
- Lighter roast: Use a leaner cut and trim excess fat for a lighter version of this cozy classic.
Equipment Used in This Recipe
- Dutch oven: A heavy-bottomed pot is essential for even heat and perfect braising.
- Tongs: Useful for searing and safely flipping the roast over medium heat during prep.
How to Make Pot Roast Cast Iron Dutch Oven
- Sear the beef before roasting.
This adds flavor to the dish and results in juicy, tender meat that falls apart easily. - Patience is key!
The Dutch oven should be tightly sealed, this allows the beef to slow cook and become super tender. - For extra flavor and tenderness, consider marinating the chuck roast overnight before cooking.
How to make pan gravy
- Make a slurry by mixing 3 teaspoons of cornstarch with 3 teaspoons of cold water in a small bowl, stirring until it is smooth.
- After removing the roast and vegetables from the pot, place the Dutch oven on the stovetop over medium-high heat.
- Add the cornstarch slurry to the leftover beef broth. Stir with a gravy whisk until smooth and thickened.
Temperature and Time for Chuck Roast in the Oven
Oven temperature: 300ºF. is the perfect temperature for cooking chuck roast in the oven because this helps to ensure that the beef cooks evenly and becomes tender.
Cooking times: Cooking times will vary depending on the size of the chuck roast and whether you are cooking a boneless or bone-in.
For a pot roast cast iron Dutch oven, we recommend cooking it for at least 3½ hours, checking at 2 hours to see if there is enough cooking liquid.
🎯 TFN Pro Tip
If you want to make a bone-in pot roast instead of a boneless, the total cooking time for it may be slightly longer.
Serving Suggestions
Leftover pot roast in Dutch oven is great for making sourdough sandwich bread whole wheat or tacos! Simply shred the cooked beef and enjoy them with your favorite toppings.
We also love to serve Dutch oven pot roast with sides like roasted green beans. That being said, there are already carrots and potatoes that cook with the chuck roast, so you may just want to serve this dish with some crusty sourdough garlic bread recipe or French sourdough bread.
🎯 TFN Pro Tip
For best results, we suggest reheating it slowly over medium-low heat on the stovetop. This method helps to keep the baked pot roast juicy and tender.
Recipe FAQs
Searing meat is a must! It creates a golden crust on the beef, which adds flavor and texture. In addition, searing locks the juices inside of the meat.
The Dutch oven or pot should be covered with a tight-fitting lid, as this seals in moisture and creates an even cooking environment.
Braising meat involves cooking with just enough liquid to come about halfway up the sides of the roast. A 3-4 pound chuck pot roast recipe requires about 3 cups of cooking liquid.
Fridge: Leftovers can be stored in the refrigerator for up to 4 days. Place it in an airtight container storage or wrap it tightly with plastic wrap.
Freezer: Place it in a freezer-safe container or bag and freeze it for up to 3 months. When you’re ready to enjoy your meal again, thaw it overnight in the refrigerator before reheating.
Reheating: We like to reheat the meat and vegetables in a saucepan on the stovetop for 5-10 minutes, or until heated through. You can also warm it in a microwave for 3-4 minutes, or reheat it on a sheet pan in the oven for 15-20 minutes at 325°F.
More Easy Dinner Recipes To Love…
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Pot Roast in Dutch Oven
Equipment
- Dutch oven
- tongs
Ingredients
- 3-4 pounds boneless beef chuck roast see notes for alternate cuts of beef
- 1 tablespoon Montreal steak seasoning or use any all purpose seasoning
- 2 tablespoons olive oil or avocado oil
- 1 onion peeled and sliced
- 3 cloves garlic peeled
- 2 tablespoons tomato paste
- 3 cups beef broth or stock
- 1 pound baby potatoes scrubbed, whole
- 4 carrots peeled and cut in 2" chunks
optional
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Preheat oven to 300ºF. Liberally season the chuck roast on both sides and set aside.
- Add oil to Dutch oven and heat over medium-high heat until oil is shimmering but not smoking. Add chuck roast to the oil. Cook to sear the meat, leaving it undisturbed until crispy golden brown (about 5 minutes). Then use tongs to flip the roast over and repeat by searing the other side.
- Once both sides of the roast are browned, reduce the heat to medium and slide the roast to one side of the Dutch oven. Add onions and garlic to the other side of the pot, sautéing for 2 minutes, then stir in the tomato paste and sauté for an additional 2 minutes.
- Add the beef broth to the pot and stir to deglaze the bottom of the pot. Place the beef roast over the onions and garlic. Nestle the potatoes and carrots on the sides of the roast. Place fresh herbs on top of beef roast, if using. Place the lid on the Dutch oven pot and transfer it to the preheated oven.
- Bake chuck roast in oven at 300ºF for at least 3½ hours, checking the fluid level at 2 hours. Add more water if needed. The Dutch oven pot roast is done when the meat is tender and separates easily with a fork. Remove the roast and vegetables to a serving platter. Allow the meat to rest for 10 minutes before serving. To make gravy, see recipe notes.
Notes
- Should I sear chuck roast before cooking? Searing meat is a must! It creates a golden crust on the beef, which adds flavor and texture. In addition, searing locks the juices inside of the meat.
- Should a pot roast be cooked covered or uncovered? The Dutch oven or pot should be covered with a tight-fitting lid, as this seals in moisture and creates an even cooking environment.
- How much liquid should cover a pot roast? Braising meat involves cooking with just enough liquid to come about halfway up the sides of the roast. A 3-4 pound chuck pot roast recipe requires about 3 cups of cooking liquid.
- How do I store leftovers?
Fridge: Leftovers can be stored in the refrigerator for up to 4 days. Place it in an airtight container storage or wrap it tightly with plastic wrap.
Freezer: Place it in a freezer-safe container or bag and freeze it for up to 3 months. When you’re ready to enjoy your meal again, thaw it overnight in the refrigerator before reheating.
Reheating: We like to reheat the meat and vegetables in a saucepan on the stovetop for 5-10 minutes, or until heated through. You can also warm it in a microwave for 3-4 minutes, or reheat it on a sheet pan in the oven for 15-20 minutes at 325°F.
- Make a slurry by mixing 3 teaspoons of cornstarch with 3 teaspoons of cold water in a small bowl, stirring until it is smooth.
- After removing roast and vegetables from the pot, place the Dutch oven on the stove top over medium-high heat.
- Add the cornstarch slurry to the leftover beef broth. Stir with a gravy whisk until smooth and thickened.
- Wine-braised roast: Add a cup of red wine in place of some broth for a bold, complex flavor.
- Herb & garlic twist: Add rosemary, thyme, and whole garlic cloves to the braising liquid.
- Vegetable-packed: Toss in extra veggies like mushrooms, parsnips, or turnips for variety.
- Spicy version: Stir in a spoonful of horseradish or Dijon mustard to the broth.
- Lighter roast: Use a leaner cut and trim excess fat for a lighter version of this cozy classic.
- If you want to make a bone-in pot roast instead of a boneless, the total cooking time for it may be slightly longer.
- For best results, we suggest reheating it slowly over medium-low heat on the stovetop. This method helps to keep the baked pot roast juicy and tender.
- In the fridge, leftovers can be stored in the refrigerator for up to 4 days. Place it in an airtight container or wrap it tightly with plastic wrap.
- In the freezer, place it in a freezer-safe container or bag and store it for up to 3 months. When you’re ready to enjoy your meal again, thaw it overnight in the refrigerator before reheating.
- When reheating, we like to reheat the meat and vegetables in a saucepan on the stovetop for 5-10 minutes, or until heated through.
- You can also warm it in a microwave for 3-4 minutes, or reheat it on a sheet pan in the oven for 15-20 minutes at 325°F.
Nutrition
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Charla says
Looks absolutely divine and definitely something I want to make and impress my guests with at our next pot luck. Thanks for sharing!
Harriet Young says
This worked so well! The whole family loved it. I followed the tips for the gravy too and that was just delicious.
justine says
Dutch oven always makes meat so moist. Best way to make it fall apart.
MacKenzie says
This is beautiful and perfect for Sunday dinner. I can’t wait to make it next week.
Carrie Robinson says
This is a dinner idea that my entire family will love! 🙂 Perfect for Sunday dinner.