Dutch Oven Pot Roast – a slow-cooked, one-pot dinner that is perfect for the family and for the cooler weather! Hearty, easy to make and feeds a crowd!
My Dutch Oven would have to be one of the most used pots in my household! Seriously, Dutch Oven cooking is amazing, and if you haven’t got one, I’d SO urge you to go out and buy one ASAP!
Not only can you use them on the stove top, BUT you can also put them in the oven, as well, with no fuss! There are very few pots that are transferable between the stove top and oven out there!
I think I make everything in my Dutch Oven – pasta recipes, soups, tagine and stews, stir-fries (I don’t own a wok!) and of course, probably my favorite – this Dutch Oven Pot Roast recipe!
I love cooking pot roasts because you really can’t go wrong! They are so simple, that all you need to do is place a few basic ingredients in a Dutch Oven, and oven bake it until it’s ready! Ok, there’s a little more to it than that but they’re probably one of the easier beef recipes to make, making them perfect for busy families and novice cooks.
What is a Dutch Oven?
Firstly – you’ll need a Dutch Oven! So what exactly is a dutch oven?
A Dutch Oven is a large, heavy cooking pot with a lid and can be transferred between the stove and the oven. As I mentioned before, I adore mine for cooking and usually use it on a daily basis! They can be used for a variety of different recipes. Dutch Ovens come in all shapes, sizes and prices. I tend to favor Le Creuset, however, they are notoriously expensive so there are many other options out there which are more budget friendly.
What cut of meat can you use to make a Dutch Oven Pot Roast?
Firstly, nothing beats quality, which is why I use quality Certified Angus Beef® brand beef! For a pot roast, you’ll need a braising beef such as chuck roast, beef stew meat, rump roast or English roast. For this particular recipe, I used a chuck roast. Chuck roast tends to be one of the more common cuts of meat and also one of the more affordable cuts of meat for a pot roast.
How long do you cook a Dutch Oven Pot Roast?
As a general rule of thumb, you’ll want to leave 1 hour per pound of meat. So a 2.5 lb cut of beef would take 2.5 hours and so on. I tend to cook mine a little longer to yield a more tender meat at the end. However as you’re carving up the roast to serve, you don’t necessarily need it ‘fall apart’ tender. If the beef isn’t as tender as you like, continue cooking until desired tenderness. I prefer to go 3 hours for a 2 lb roast. As a general rule, I go low and slow, so for this particular recipe, I cooked the beef for 3 hours at 350F until it was lovely and tender.
How to make a Dutch Oven Pot Roast
- Preheat oven to 350F.
- Heat 1 tablespoon olive oil in a large Dutch Oven over medium-high heat.
- Sear the chuck meat 1-2 minutes each side and remove.
- Add onion and cook, stirring for 3 minutes.
- Add garlic and stir.
- Deglaze with the red wine and use a wooden spoon to gently scrape the bottom of the pan to release the flavors.
- Add in the beef stock, carrots, thyme, rosemary, Worcestershire sauce and salt and pepper and give it a stir.
- Add the beef back in, covering with some of the liquid.
- Place in the oven and roast for 3 hours, or until beef is tender.
- Remove beef from Dutch Oven and slice.
- Cover the beef in foil and rest for 10 minutes.
- Meanwhile, place the Dutch Oven back on the stove, and bring to the boil, uncovered to reduce the liquid. For a thicker gravy take 1/2 a tablespoon of cornstarch and mix it with 2 tablespoons of stock in a small cup. Pour it back into the liquid to thicken.
TIP: The free Roast Perfect App makes it easy to select the right size beef roast, and which cut of beef to use for braising, for the amount of people you’re serving!
Serving suggestions for a Dutch Oven Pot Roast
Potatoes! Mashed potatoes are a personal favorite of mine because they soak up all the juices from the beef! There are also carrots and onions in the pot roast, but if you’re looking to add some greenery, green beans or broccoli would be a great addition! Be sure to check out our suggestions for Best Side Dish Recipes for Roast Beef for more great ideas you’ll want to pair with this Dutch Oven Pot Roast recipe.
Here are some more side dish recipes for inspiration!
- Garlic Parmesan Roasted Carrots
- Parsley Butter Potatoes
- Marmalade Glazed Sweet Potatoes
- Honey Butter Brussels Sprouts
So if you’re looking for a family-friendly, easy and delicious meal that keeps you warm during the winter, this Dutch Oven Pot Roast is the recipe for you! It’s perfect for those chilly winter nights when you’re not sure what to make but need something hearty and comfortable! You can’t wrong with a pot roast!
**** PIN DUTCH OVEN POT ROAST to save for later ****
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
Sign up for our newsletter to get FREE Sunday Supper recipes delivered right to your inbox!
The perfect roast for a cold winter night! This Dutch Oven Pot Roast is a family friendly recipe, that is easy to cook and requires minimal effort! Perfect for busy families and novice chefs!
- 2 lbs Certified Angus Beef® brand chuck roast 2-2.5 lbs
- 2 onions sliced
- 2 garlic cloves crushed
- 2 carrots cut longways
- 3 cups beef stock
- 1 cup red wine
- 2 sprigs thyme
- 1 sprig rosemary
- 2 Tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp pepper
Preheat oven to 350F.
Heat 1 tablespoon of olive oil in a large Dutch Oven over medium to high heat.
Sear the chuck meat 1-2 minutes each side and remove.
Add the onion and cook, stirring for 3 minutes.
Add the garlic and stir.
Deglaze the pan - add in the red wine, and use a wooden spoon to gently scrape the bottom of the pan to release the flavors.
Add in the beef stock, carrots, thyme, rosemary, Worcestershire sauce and salt and pepper and give it a stir.
Add the beef back in, covering with some of the liquid.
Place in the oven and roast for 3 hours, or until beef is tender.
Remove beef from the Dutch Oven and cut along the grain.
Cover the beef in foil and rest for 10 minutes.
Meanwhile, place the Dutch Oven back on the stove, and bring to the boil, uncovered to reduce the liquid. If you find it is not reducing, take 1/2 a tablespoon of cornstarch and mix it with 2 tablespoons of stock in a small cup. Pour it back into the liquid and it should thicken.
Serve the beef on mashed potatoes, with the beef and a few spoonfuls of the reduced sauce.
Disclosure: Certified Angus Beef® brand reimbursed me the cost of the roast to facilitate this recipe. As always, all opinions are my own.