Your new favorite easy family recipe is right here! If you have yet to try a Dutch Oven Pot Roast, you’re going to want to run to get the ingredients for this delicious, juicy, fork-tender and flavorful roast beef recipe!
Beef roast in a dutch oven is a slow-cooker, one-pot dinner recipe perfect for feeding the family or a hungry crowd. It’s hearty, easy to make, and just what you need when the weather cools down!
Out of all of the pots I use in my household, my Dutch oven has to be one of the ones I use the most! Dutch oven cooking is amazing, and if you have yet to purchase one, I 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 with no fuss. There are very few pots you can transfer from the stove top to the oven out there, so I’m a big fan of the dutch oven.
I make almost everything in my Dutch oven if I can; comfort food pasta recipes, comfort food soup and stew recipes, including homemade chicken noodle soup, and even stir fry recipes! But my favorite has to be this pot roast in a Dutch oven recipe.
I love cooking a pot roast in the oven because you really can’t go wrong! They are so simple to make. All you need to do is add a few basic ingredients to a Dutch oven and oven bake it until it’s ready! Ok, there’s a little more to it than that, but pot roasts are one of the easiest beef recipes to make, so they’re perfect for busy families and novice cooks. I know you’ll love this Dutch oven pot roast!
What is a Dutch Oven?
So, you’ve heard me rave about the Dutch oven… but what exactly is a dutch oven?
A Dutch Oven is a large, heavy cooking pot with a lid that you can transfer between the stove and the oven. I adore mine for cooking and usually use it on a daily basis for so many easy Dutch oven recipes!
You can use a Dutch oven for a variety of different recipes, and they come in all shapes, sizes, and prices. I tend to favor Le Creuset brand, however, they are notoriously expensive. Thankfully, there are many other options out there which are more budget-friendly!
What is the best beef for pot roast?
Quality always comes first and foremost for me, which is why I use quality Certified Angus Beef® brand beef. For this recipe for dutch oven pot roast, you will need a braising beef such as chuck roast, rump roast, or English roast.
In this particular recipe, I prefer to use my absolute favorite: chuck roast. Chuck pot roast is easy to find, delicious and also one of the more affordable cuts of meat for a pot roast. Once you make it, I’m sure you’ll agree this chuck roast recipe is one of the best Dutch oven recipes!
Perfect Pot Roast Ingredients
What if I told you making the perfect pot roast requires hardly any ingredients? It’s true! Flavorful chuck roast, vegetables, and some simple seasoning are all you need to make the perfect pot roast in a Dutch oven. Here’s what you need:
- 2 lbs. beef chuck roast
- 2 onions
- 3 cups of beef stock
- 2 garlic cloves
- 2 carrots
- 1 cup of red wine (preferably dry red wine for cooking)
Pot Roast Seasoning
To create the seasoning for the perfect pot roast, you need just a few common spices and one of my favorite ingredients: Worcestershire sauce!
- Worcestershire sauce
How to Make a Pot Roast in a Dutch Oven
Dutch Oven Pot Roast is so easy to make in just a few simple steps! Follow these instructions, and you’ll have the perfect pot roast on the table in no time:
- Preheat oven to 350°F.
- Heat 1 Tbsp. olive oil in a large Dutch oven over medium-high heat.
- Sear the beef chuck 1-2 minutes on each side and remove from pan.
- Add onion and cook, stirring for 3 minutes.
- Add garlic and stir.
- Deglaze the pan* with the red wine and use a wooden spoon to gently scrape the bottom of the pan of browned bits 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 the Dutch oven, covering it with the liquid.
- Place in the oven and roast for 3 hours, or until beef is tender.
- Remove beef from Dutch oven and let it sit for 10 minutes.
- Slice or pick the chuck roast apart with a fork. It will be fork-tender!
How to Deglaze a Pan
Add liquid (wine, stock, or water) to a hot Dutch oven or baking dish after transferring the main piece of beef to a cutting board to rest. Scrape and stir the browned bits from the pan over a moderate-high heat to melt all cooking residues into the liquid. This will make the most amazing beef gravy!
How to Make Beef Gravy from Drippings
Place the Dutch oven back on the stove and bring the liquid to a boil. Leave the pot uncovered to reduce the liquid and intensify the flavor. For a thicker gravy, take 1/2 a Tbsp. of cornstarch and mix it with 2 Tbsp. of beef 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 number of people you’re serving!
How Long to Cook a Pot Roast in Dutch Oven
As a general rule of thumb, at 350°F, you’ll want to cook your pot roast for 1 hour per pound of meat. A 2.5 lb cut of beef will take 2.5 hours, and so on. I tend to cook mine a little longer to yield a fork-tender beef pot roast. However, if you’re carving the roast to serve, it doesn’t need to be fall-apart tender.
TIP: 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 cook the beef for 3 hours at 350°F until it became melt-in-your-mouth tender.
Tips for the Best Pot Roast Recipe
- If possible, use a heavy cast-iron Dutch oven with a lid. If you don’t have one, a good roasting pan will also work.
- Sear your meat first over high heat to start the browning process. This will seal in the juices and guarantee a juicy pot roast.
- Use a good beef stock and check the level of the liquid in the dutch oven roast every hour. Add 1/2 cup of water if it’s reduced too much and drying out.
- Chuck roast is perfect for this recipe, but you can use the cut of beef of your choice.
- One-pot oven pot roast with potatoes and carrots is also a great easy meal solution. Just add carrots and potatoes to the Dutch oven and you can have a one-pot meal!
Side Dishes for Roast Beef 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 greens, our green beans almondine are the perfect addition!
For special occasions, glazed carrots are also a perfect side dish for pot roast recipes. You can add a perfect sweet and salty combination with our brown sugar glazed carrots. Of course, you can’t go wrong with garlic roasted carrots with parmesan. So perfect with a good pot roast recipe!
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 chuck roast recipe.
More of our favorite side dishes for roast beef recipes for inspiration!
If you’re looking for Sunday dinner ideas, this Roast Beef in a Dutch oven 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!
Best Roast Beef Recipes for Dinner
- Beef Chuck Roast Recipe
- Instant Pot Pot Roast
- Slow Cooker Mississippi Pot Roast
- Easy Slow Cooker Roast Beef Recipe
Holiday or Christmas Roast Beef Recipes
Dutch Oven Pot Roast
- 2 lbs Certified Angus Beef® brand chuck roast 2-2.5 lbs
- 2 onions sliced
- 2 crushed garlic cloves or 2 teaspoons of minced garlic
- 2 carrots cut longways or 1 cup of baby carrots
- 3 cups beef stock
- 1 cup red wine
- 2 sprigs thyme or 1 teaspoon dried thyme
- 1 sprig rosemary or 1/2 teaspoon dried 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.
This recipe was updated on September 13, 2019.