Dutch Oven Pot Roast is one of the best ways to cook a roast! If you have yet to try cooking pot roast in a Dutch Oven, you’re going to want to run to the store to get the ingredients. It’s that delicious.
This easy, slow-cooked pot roast recipe is juicy, fork-tender, and so flavorful. It cooks with tender carrots and onions in a tasty beef gravy using beef stock and red wine. Every bite is a dream come true!
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This 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 family is 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.
I adore mine so much, I practically use it on a daily basis to make so many easy Dutch oven recipes! You can use it for a variety of different dishes that come in all shapes, sizes, and prices.
Dutch Oven 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 roast in the oven is amazing.
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 stovetop to the oven out there, so I’m a big fan!
Beef Roast in the Oven is the Best
I make almost everything in my Dutch oven if I can. Comfort food pasta recipes, soup and stew, even homemade chicken noodle soup. You can even make stir fry recipes in a Dutch Oven! But my favorite has to be this beef pot roast.
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 the pot and roast it, and you have a perfect oven-baked chuck roast recipe!
Pot roasts are one of the easiest beef recipes to make, so they’re perfect for both busy families and novice cooks. I know you’ll love this easy roast beef recipe as much as I do!
🥩 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 this recipe.
You can use beef chuck roast, rump roast, or English roast to make this dish. Aside from the roast itself, you’ll only need carrots, onions, beef stock, and red wine. And don’t forget the garlic! Yes, it’s that easy!
Dry red wine is the best for cooking this recipe, 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, but I find that red wine is perfect for deglazing your pan and cooking into a gravy.
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 easy roast recipe, you will need a braising beef such as chuck roast, rump roast, or English roast.
Chuck roast is almost always my choice, as it’s budget-friendly and so tender when you braise it.
🧂 Pot Roast Seasoning
To create the seasoning for the perfect roast, 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 Cook a Pot Roast in a Dutch Oven
- Preheat oven to 350°F. Heat olive oil in a large Dutch oven over medium-high heat. Add your roast and sear 1-2 minutes on each side to brown, then remove from pan.
- Add onion and cook, stirring for 3 minutes, then 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. Finally, place 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 when done, and let it rest for 10 minutes.
- After resting, slice or pick the chuck roast apart with a fork. It will be fork-tender!
For full ingredient measurements and recipe tips, scroll down to the recipe card below!
🥘 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 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.
- Simmer for approximately 5 minutes to thicken.
⏲ How Long to Cook a Pot Roast in the 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!
For this particular recipe, I cook the beef for 3 hours at 350°F until it becomes melt-in-your-mouth tender.
TIP—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 in the dutch oven roast every hour. Add 1/2 cup of water if it’s reduced too much and drying out.
- One-pot oven roast beef 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!
🥗 Roast Beef Side Dishes
- Any and all Potatoes! Mashed potatoes or Creamy Mashed Potatoes are the best. You can even make Easy Mashed Potatoes in the Instant Pot.
- 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. You can add a perfect sweet and salty combination with our brown sugar-glazed carrots or Instant Pot Candied Carrots.
- Of course, you can’t go wrong with garlic roasted carrots with parmesan.
- A fun twist on traditional side dishes is our Air Fryer Mushrooms.
Be sure to check out our suggestions for Best Side Dish Recipes for Roast Beef for more great ideas!
If you’re looking for more Sunday dinner ideas, this easy Dutch Oven roast beef is the perfect recipe for you!
It’s ideal for those chilly winter nights when you’re not sure what to make, but need something hearty and comfortable.
📖 Best Roast Beef Recipes
Pot Roast Recipes
- Beef Chuck Roast Recipe
- Instant Pot Pot Roast
- Slow Cooker Mississippi Pot Roast
- Slow Cooker Chuck Roast
Holiday Roast Beef Recipes
- Boneless Prime Rib Roast
- Instant Pot Prime Rib
- Slow Roasted Prime Rib Recipe
- Standing Rib Roast Recipe
- Whole Beef Tenderloin
Don’t forget dessert! Our favorite dessert with this recipe is a delicious Ina Garten Apple Crisp. So easy to make and so perfect when served with a scoop of ice cream on top!
If Fall is in the air, Starbucks Pumpkin Bread and Instant Pot Banana Bread are also perfect desserts!
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📋 Recipe
Dutch Oven Pot Roast Recipe
🍳 Equipment
- Dutch Oven
🥘 Ingredients
- 2 lbs chuck roast, rump 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
- 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
🔪 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 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.
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 1/2 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!
- Quality is always first and foremost, which is why we always recommend Certified Angus Beef® brand.
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!