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Our Dutch Oven Pot Roast recipe is deeply flavorful and so easy to make. It uses simple ingredients and cooks in one pot with onions and carrots for a full meal. You’ll wonder where this easy pot roast recipe has been all your life!
Jump to:
- What is a Dutch Oven?
- What kind of wine should I use?
- What is the best beef for pot roast?
- Pot Roast Seasoning
- How to Deglaze a Pan
- How to Make Beef Gravy from Drippings
- How Long to Cook a Pot Roast in the Dutch Oven
- Family Foodie Tips
- Roast Beef Side Dishes
- Best Pot Roast Recipes
- 📌 Pin it for later!
- 💬 Reader Reviews
- 📋 Recipe
- 💬 Reviews
There is nothing better than getting the family together for Sunday Supper! This recipe is my go-to time and time again because it is so easy to make and my family loves it so much.
Slow-cooked cast iron pot roast is juicy, fork-tender, and so flavorful. It cooks with tender carrots and onions in a tasty beef gravy made with red wine. Every bite is a dream come true!
This is a 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 you’re looking for some comfort food.
What is a Dutch Oven?
It is a large, heavy cooking pot with a lid that you can transfer between the stove and the oven. Many are made out of coated cast iron and are quite heavy. It is the best tool for slow cooking!
Out of all of the pots I use, my Dutch Oven has to be one of the ones I use the most! Cooking a cast iron Dutch Oven pot roast is amazing.
Not only can you use these pots on the stove-top, you can also put them in the oven with no fuss. There are very few pots you can transfer from the stovetop to the oven out there, so I’m a big fan of Dutch oven roast beef!
What kind of wine should I use?
Dry red wine is the best, so use that if you can. If you’d rather not use red wine at all, you can use red wine vinegar or extra beef stock. I find that red wine is perfect for deglazing your pan and cooking into gravy.
If you’re out of beef stock, you can use chicken stock instead.
What is the best beef for pot roast?
For this easy roast recipe, you will need a braising beef such as chuck roast, rump roast, sirloin tip roast, or English roast.
Chuck roast is almost always my choice, as it’s budget-friendly and so tender when you braise it. I love this inexpensive cut of beef for making roast beef recipes!
After chuck beef, my second choice is almost always English roast in Dutch Oven recipes like this one. I also love Dutch Oven sirloin tip roast.
Pot Roast Seasoning
To create the seasoning for this recipe, you need just a few common spices. I also feature one of my favorite ingredients, Worcestershire sauce!
- thyme
- rosemary
- Worcestershire sauce
- salt
- pepper
How to Deglaze a Pan
- Transfer the beef to a cutting board.
- Add liquid (wine, stock, or water) to the hot pot or baking dish.
- Scrape and stir the browned bits from the pan over a moderate-high heat to melt all cooking residues into the liquid.
- The juices will make the most amazing beef gravy!
How to Make Beef Gravy from Drippings
- Place the pot 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 ½ a Tbsp. of cornstarch and mix it with 2 Tbsp. of beef stock in a small cup.
- Pour it back into the liquid.
- Simmer for approximately 5 minutes to thicken.
How Long to Cook a Pot Roast in the Dutch Oven
As a general rule of thumb, at 350°F, you’ll want to cook your Dutch Oven 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 make it the most fork-tender. However, if you’re carving the roast to serve, it doesn’t need to be fall-apart tender!
If the beef isn’t as tender as you like, continue cooking until desired tenderness. 3 hours for a 2 lb. roast is perfect.
Family Foodie Tips
- 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 every hour. Add ½ cup of water if it’s reduced too much and drying out.
Roast Beef Side Dishes
- Delicious Creamy Mashed Potatoes
- Easy Mashed Potatoes in the Instant Pot.
- Green beans almondine are the perfect addition!
- Roasted carrots with Parmesan
Be sure to check out our suggestions for Best Side Dish Recipes for Roast Beef for more great ideas!
Best Pot Roast Recipes
Try more of our Best Beef Chuck Roast Recipes!
- Beef Chuck Roast Recipe
- Instant Pot Pot Roast
- Slow Cooker Mississippi Pot Roast
- Slow Cooker Chuck Roast
One of my all-time favorite slow cooker recipes is my Short Ribs Recipe! It is so easy to prepare and out of this world delicious. If you are a beef lover, it is a must try!
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💬 Reader Reviews
📌 See the pin everyone’s talking about! Here are some of our favorite reviews:
Whole house loved this! So easy and makes enough for four + leftovers. Made with cauliflower mash.
Alex
This was really good and very easy to make.
Tiffany
This might be one of the most tender roasts I’ve ever made! I’m always on the lookout for good Dutch oven recipes and this one was right up my alley.
Tina
📋 Recipe
Dutch Oven Pot Roast Recipe
Equipment
- Dutch Oven
Ingredients
- 2 lbs chuck roast, rump roast, sirloin tip roast, or English roast approximately 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 or chicken stock
- 1 cup red wine
- 2 sprigs thyme or 1 teaspoon dried thyme
- 1 sprig rosemary or ½ teaspoon dried rosemary
- 2 Tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 350F. Heat 1 tablespoon of olive oil in a large Dutch Oven over medium to high heat.Sear the chuck roast, rump roast, or English roast. meat 1-2 minutes each side and remove.
- Add the onion and cook, stirring for 3 minutes, then add the garlic and stir.
- Deglaze the pan by adding 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. Finally, add the roast back to the Dutch Oven, covering with the liquid.
- Place in the oven and roast for 3 hours, or until beef is tender. Remove beef from the Dutch Oven and let it rest for 10-15 minutes.
- Shred the beef using two forks to pull it apart.
- 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 ½ 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.
Video
Notes
- 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 ½ cup of water if it’s reduced too much and drying out.
- 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!
El says
Really flavourful, and I will make this again. Unfortunately, my roast was overcooked. Perhaps less cooking time in a convection oven, as all my fluid evaporated and the top of my roast was crisp/dry. My fault. I should have checked on it. I followed suggested timelines, but I will cook less next time. The underside was very moist and delicious.
Em Beitel says
Hi El! Thank you for your feedback! We’re sorry to hear the top of the roast turned out that way, but are thrilled that you enjoyed it! We would love to hear about it when you make it again! If you want, you could even take a picture and send it to us. We would love to see!
Angela says
The perfect one pot fall comfort food! Delicious!
Em Beitel says
Thank you so much, Angela!
Beth says
This looks so delicious and tasty! I can’t wait to give this a try!
Em Beitel says
Thank you, Beth! It’s one of our favorite roasts!
Pam Greer says
This is the only way I make a pot roast! Browning and deglazing make all the difference!
Em Beitel says
Thank you, Pam! It really does make a difference.
Luci says
I can’t wait to make this beef roast! It looks absolutely delicious, and the perfect weeknight dinner that I know my family will love.
Em Beitel says
Thank you so much, Luci! It is so delicious!
Pavani says
Wow, such a flavorful, easy to make pot roast. I don’t use my Dutch oven enough and this recipe seems to be the perfect to try.
Em Beitel says
Thank you very much, Pavani!
Tina says
I left you a comment on Pinterest but will also put it here. This might be one of the most tender roasts I’ve ever made! I’m always on the lookout for good Dutch oven recipes and this one was right up my alley and has been stored in my AnyList account for future use. I didn’t have beef stock so I used chicken stock as a substitute; I used Pinot Noir for the wine. I also – prior to searing the roast – rubbed it down with salt, pepper and garlic powder. I roasted potatoes in my air fryer during the roast’s final 30 minutes of cooking as well as heated up some green beans – everything was ready at the same time. This one’s a keeper! Thanks.
Em Beitel says
Tina, we are so happy to hear that, and your substitutions sound delicious! Rubbing it down with seasoning beforehand must have tasted incredible, especially with air fryer potatoes and green beans. Thank you so much for leaving us a comment here and on Pinterest!
Colin Sewell says
Ooh, this is good. I bought a Dutch oven mainly to make bread but thought I’d give it a whirl with the weekend beef joint. I studied a number of pot roast recipes and felt this one had the right sort of flavours for me although I did add a tblspoon of brown sugar and 2 tblspoons of cider vinegar which is quite common to pot roast recipes. I cooked a 2lb brisket joint for 3 hours and although the meat didn’t tear apart with a fork it was incredibly tender. I did check every hour on the liquid and at the same time turned the meat over so it didn’t dry out. After 2 hours I added abt 1/2 cup of water as suggested. By the time I removed the meat the juices had already reduced and there was no need to add any thickening. I made some mashed potato as well as added runner beans to make a full meal. Taste? Fantastic! It provided 4 full meals and the rest of the meat I sliced thinly for use in sandwiches. This will be my go to beef recipe even as a stew. (if you have never used a Dutch oven I can thoroughly recommend them, they add another dimension to your cooking)
Em Beitel says
Colin, thank you so much for your review! We’re so glad you enjoyed the recipe and your additions sound perfect. We couldn’t be happier that this is your go-to beef recipe now! Thank you so much for letting us know! And we agree–Dutch ovens are the best.