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Close up of Dutch Oven pot roast meat with herbs and carrots

Dutch Oven Pot Roast Recipe

The perfect roast for a cold winter night! This Dutch Oven Pot Roast is a family friendly recipe, that is easy to cook and so low effort. Perfect for busy families and novice chefs!
Course Main Course
Cuisine American
Keyword Dutch Oven Pot Roast, Easy Pot Roast Recipe, Pot Roast, Pot Roast in a Dutch oven
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 6 people
Calories 527kcal
Author Isabel Laessig


  • Dutch Oven


  • 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


  • 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.
    Searing a pot roast in a dutch oven
  • Add the onion and cook, stirring for 3 minutes, then add the garlic and stir.
    Cooking garlic and onions in a dutch oven
  • 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.
    Pot roast cooking in the dutch oven with a wooden spoon
  • 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.
    Cooked pot roast in the dutch oven with a wooden spoon
  • Shred the beef using two forks to pull it apart.
    Shredded pot roast on a wooden cutting board with two forks
  • 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. 
    Dutch oven pot roast in a white bowl with a fork and a freesh sprig of rosemary



  • 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!


Calories: 527kcal | Carbohydrates: 14g | Protein: 48g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 1230mg | Potassium: 1408mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5150IU | Vitamin C: 8.3mg | Calcium: 92mg | Iron: 6.3mg