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    Home » Main Dishes

    Dutch Oven Pot Roast

    Published: Oct 28, 2021 by Tania · 98 Comments · This post may contain affiliate links.

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    pin image design for dutch oven pot roast
    pin image design for dutch oven pot roast

    This Dutch Oven Pot Roast is everything you need to keep you warm and cozy this winter! It’s so tender it falls apart beautifully, and it’s packed with lots of rich flavors.

    I love that this pot roast is the perfect one pot meal. The beef, carrots, and potatoes all cook in the same Dutch oven, so clean-up is always easy and convenient.

    I promise you will love this comforting Dutch oven pot roast. It’s a great family dinner option that will keep everyone coming back for seconds!

    tender and roughly shredded pot roast in an oval dutch oven

    It’s that time of year when I pull out my large 8-quart Dutch oven to make cozy one pot meals. I recently made a Dutch oven roast chicken and I’ve also been making this hearty beef stew a lot. Every meal around here is so delicious!

    Today I am sharing an amazing Dutch oven pot roast recipe. I’ve tested it over and over again until I got the flavors and consistency just right. I promise you will absolutely love it.

    The meat is so tender and just falls apart beautifully. It’s also full of so many deep and rich flavors – it’s unreal. You’ll also love that it’s the perfect one pot meal that makes clean-up super easy!

    shredded beef with potatoes and baby carrots in a bowl
    Jump to:
    • Why Use a Dutch Oven
    • Searing and Browning: The Most Important Steps
    • Ingredient Notes
    • Step-by-Step Instructions
    • Pairing and Serving Ideas
    • Recipe FAQs
    • Tips for Success
    • Dutch Oven Pot Roast

    Why Use a Dutch Oven

    Dutch ovens are great for searing and browning. They do a great job creating brown bits from searing the meat, onions and garlic. When deglazed, these brown bits release tons of flavor to the dish. Dutch ovens are also good at creating a great meat sear.

    Additionally, Dutch ovens are GREAT for proper heat retention, which results in tender, moist, and juicy meat.

    Searing and Browning: The Most Important Steps

    If there are two things I can say to make this Dutch oven pot roast the best ever, it’s these: 1) Get a good sear on the meat and 2) don’t rush the browning process on the onions.

    This is because searing and browning produces what’s called “brown bits,” which are pretty much those golden brown spots that get stuck to the pot. Those are PACKED with a ton of flavor, and when deglazed, they get released and truly enhance flavors.

    Additionally, searing the meat on all sides also helps to lock in all the flavors. Whenever you sear meat, make sure it browns undisturbed on each side until it forms a golden brown crust, just like a good sear on a steak.

    Bottom line: Get a GOOD sear on the meat, don’t rush the browning process on the onions and garlic, and remember to deglaze (aka scrape the brown bits with some liquid, such as broth or wine).

    close up of fall apart beef with vegetables and thyme

    Ingredient Notes

    Each ingredient that goes into this Dutch oven pot roast builds flavor upon flavor. That’s how you know this dish is going to be absolutely fantastic.

    My favorite flavor boosters are the tomato paste, red wine, Worcestershire sauce, and fresh rosemary and thyme.

    • Beef chuck roast: A 3-pound chuck roast should be good. Remove any big chunks of fat around the edges.
    • Salt and pepper: To season the meat prior to searing.
    • Olive oil: For cooking and searing.
    • Yellow onions: You’ll need 2 large onions, peeled and cut into thick slices.
    • Garlic: Minced garlic, about 6 cloves.
    • Tomato paste: Tomato paste is packed with deep flavors. It’s definitely a must-have ingredient in this pot roast.
    • Red wine: To help deglaze the onions and build flavor.
    • Beef broth: For the liquid component.
    • Worcestershire sauce: Did anyone say more flavor?!
    • Fresh thyme and rosemary: Fresh herbs add complexity and flavor.
    • Bay leaves: Adds aromatic tones.
    • Baby carrots: Very convenient, no need to peel or chop.
    • Baby yellow potatoes: Very convenient, no need to peel or chop.
    • Italian parsley: For garnish and totally optional.
    labeled ingredients to make a classic pot roast

    Step-by-Step Instructions

    1. Season meat generously

    First of all, preheat your oven to 300 degrees F. Then, season the beef chuck roast generously with Kosher salt and pepper on all sides.

    Why use chuck roast: Beef chuck on its own is tough, but when cooked for hours, it falls apart beautifully. Because it’s well-marbled with fat, it turns out tender and juicy, which is perfect for stews and roasts.

    seasoned chuck roast with salt and pepper

    2. Sear meat

    Heat some olive oil in a large 7-8 quart Dutch oven over medium-high heat. Once the pot is hot, sear the meat and both sides until it develops a crust and it’s golden brown. It takes about 5 minutes per side. To get a better sear, let it sear undisturbed. Remove from the pot and set aside.

    Tip: Do NOT wipe the pot clean after you’re done searing the meat. What’s left behind are brown bits packed with tons of flavor.

    searing a big piece of beef chuck roast

    3. Sauté onions and garlic

    Add sliced onions to the pot and cook until golden brown, stirring occasionally. As the onions sweat, they should release some moisture enough to deglaze the brown bits, but if not (and if the brown bits are burning too fast), add a few splashes of broth and scrape those brown bits to deglaze.

    Then, stir in minced garlic and cook until fragrant, about 1-2 minutes.

    golden brown onions and garlic in a blue oval dutch oven

    4. Deglaze, add liquid and more flavor

    The browning process of the onions and garlic will leave even more brown bits behind. At this point, add the red wine and quickly deglaze the brown bits from the bottom and sides of the pot for just a few seconds (don’t let the wine evaporate completely). Add beef broth and continue scraping the brown bits.

    Then add the tomato paste, fresh rosemary, fresh thyme, and bay leaves. Stir to combine and bring to a low boil.

    Flavor boosters: Tomato paste is packed with a lot of flavor, which builds depth. The fresh herbs and bay leaves will add another layer of flavor. Don’t skip these!

    adding liquid to deglaze the dutch oven plus adding tomato paste and herbs

    5. Return meat and cook in the oven

    Return the seated chuck roast to the pot and nestle it in. The liquid should cover about half of the beef. Cover securely with the lid and cook in the oven for 1.5 hours at 300 degrees F.

    seared chuck roast in a blue oval dutch oven

    6. Add vegetables and finish cooking

    After 1.5 hours have passed, remove from the oven and add the carrots and potatoes. The meat will not fall apart at this point yet. If desired, at this point you can add more salt and pepper to taste, but I didn’t find it necessary.

    Cover with the lid again, and return to the oven for another 2 hours. And there you have it…a delicious and tender Dutch oven pot roast!

    Tip: If you want the meat to be even more tender, cook for another 15-30 minutes in the oven.

    vegetables added to the pot with rest of ingredients
    top view of dutch oven pot roast with thyme and vegetables

    Pairing and Serving Ideas

    To serve, transfer the vegetables around a large platter and the meat in the center. As you pull it out, it will fall apart a bit, which is what you want. Spoon all the juice over the meat and vegetables. Or you can do what I did and serve it straight from the Dutch oven pot!

    This Dutch oven pot roast is already a full meal on its own because it’s got plenty of potatoes and carrots. However, I like to make extra side dishes to go with it, especially when I am hosting.

    Here are a few side dishes I love:

    • Easy Garlic Buttered Noodles
    • Tender and Flaky Buttermilk Biscuits
    • Garlic Herb Dinner Rolls
    • Soft Honey Butter Rolls

    Recipe FAQs

    What size Dutch oven should I use?

    A 7 to 8 quart Dutch oven should be good. It doesn’t matter if it’s round or oval shaped, but I like the oval-shaped one a lot more.

    How do I get a good sear on the meat?

    Sear over medium-high heat and let it sear undisturbed on each side, until a beautiful thin golden brown crust forms. About 5 minutes per side.

    What should I do if the brown bits are burning too fast?

    Add a few splashes of broth and scrape those brown bits with a wooden spoon.

    At what oven temperature should this Dutch oven pot roast cook?

    300 degrees F for a total of 3.5-4 hours, slow and low. This will ensure the meat is tender and fall-apart delicious!

    What can I use instead of red wine?

    You can just use more beef broth if you prefer not to use wine.

    Why should I add the vegetables after the meat has cooked for 1.5 hours?

    So that they don’t turn too soft and mushy.

    More comforting dinner ideas:

    • Dutch Oven Whole Roast Chicken
    • Hearty Dutch Oven Beef Stew
    • Slow Cooker Chicken Stew
    • Chicken Pot Pie with Biscuits

    Tips for Success

    • Get a good sear on the meat by letting it sear undisturbed on each side until golden brown, about 5 minutes per side over medium-high heat.
    • As they cook, the onions will release some moisture, which you can use to deglaze some of those brown bits left behind from searing the meat. However, if the brown bits are burning a bit too fast, add a few splashes of beef broth to deglaze.
    • Take your time browning the meat and the onions, and don’t forget to deglaze. This way, flavors will develop fully and make a delicious pot roast.
    dutch oven pot roast cooked until tender and fall apart
    Print Pin
    4.99 from 87 votes

    Dutch Oven Pot Roast

    This Dutch oven pot roast is the ultimate comfort food dish. It's so amazingly flavorful and the meat is so tender it falls apart. Made with baby carrots and potatoes, this pot roast is the ultimate one pot meal!
    Course Main Course
    Cuisine American
    Prep Time 30 minutes
    Cook Time 3 hours 30 minutes
    Total Time 4 hours
    Servings 6 people
    Calories 609kcal
    Author Tania

    Equipment

    • 7 to 8 quart Dutch oven

    Ingredients

    • 3 pounds beef chuck roast - boneless
    • 1 ½ teaspoons Kosher salt, plus more to taste
    • 1 teaspoon ground black pepper
    • Olive oil
    • 2 large yellow onions, peeled and sliced
    • 6 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 1 cup red wine - substitute with beef broth if desired
    • 2 to 3 cups beef broth, plus more as needed
    • 2 teaspoons Worcestershire sauce
    • 4 sprigs fresh thyme
    • 2 sprigs fresh rosemary
    • 2 bay leaves, dried
    • 1 pound baby carrots
    • 1 ½ pounds baby yellow potatoes
    • Chopped Italian parsley for garnish - optional

    Instructions

    • Preheat oven to 300 degrees F.
    • Generously season the meat with about 1 ½ teaspoons Kosher salt and 1 teaspoon ground black pepper on all sides.
    • Heat about 2 tablespoons of olive oil in a large 7-8 quart Dutch oven pot over medium-high heat. Sear on each side until golden brown, about 5-6 minutes per side. Remove from the pot and set aside. Do not wipe the Dutch oven clean. Tip: Let the meat sear undisturbed on both sides, and only flip once a nice golden brown crust has developed. There’s no need to sear the edges, but you can.
    • Reduce to medium heat. Add the onions and saute until they start to brown, about 3 minutes, scraping the bottom and sides of the pot to deglaze with the moisture from the onions. If the brown bits are burning too fast, add a few splashes of broth and deglaze. Stir minced garlic cook for another 1 minute until fragrant. Tip: use a wooden spoon to avoid scratching the cast iron surface.
    • Add the red wine (or substitute with beef broth), and quickly deglaze the brown bits from the bottom and sides of the pot for a few seconds. Then, add 2 cups of the beef broth, Worcestershire sauce, tomato paste, fresh thyme sprigs, fresh rosemary rosemary sprigs, and bay leaves. Stir until evenly combined and bring to a low boil.
    • Return the seared meat back to the pot, along with its juices. The liquid should cover about half of the meat – if not, add more beef broth as needed. Cover securely with the lid and bake for 1.5 hours at 300 degrees F.
    • Remove from oven and add the baby carrots and potatoes. At this point, you can also adjust seasoning with salt and pepper. Return to oven (with the lid on), and cook for 2 hours more or until the meat is fork tender and falls apart, and until the vegetables are tender. If you want it to be even more tender, cook for another 15-30 minutes.
    • If desired, garnish with parsley. To serve, you can transfer to a large platter to serve it straight from the Dutch oven. Enjoy!

    Notes

    • Meat: I’d recommend a boneless 3-4 pound beef chuck roast. If it has excess fat around the edges, you can trim that out.
    • Don’t rush the searing and browning process of the meat and onions. As they brown, brown bits will form. These brown bits, when deglazed, release a lot of great flavors.
    • Sear on the meat: The best way to develop a good sear on the meat is to let it sear undisturbed over medium-high heat until it’s golden brown and a sear crust forms, about 5 minutes per side.
    • Red wine recommendations: Cabernet Sauvignon or Pinot Noir.
    • Storing: Refrigerate leftovers in a sealed container.
    • Freezing: Freeze in individual freezer-friendly containers for up to 2 months. Thaw in the refrigerator overnight. Reheat in the microwave oven or over the stovetop.
     
    Substitutions
    • Potatoes: Normal-sized Yukon gold potatoes.
    • Carrots: Regular carrots, peeled and cut into chunks.
    • Fresh rosemary and thyme: You can use dried herbs. Add ½ teaspoon of each at a time, and adjust with more to taste.
    • Red wine: Substitute with beef broth if needed.
     
    Recommended equipment: 7 to 8 quart Dutch oven, tongs.
     
    Disclaimer: Nutritional values (per serving) are approximates only.

    Nutrition

    Serving: 1serving | Calories: 609kcal | Carbohydrates: 33g | Protein: 48g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1194mg | Potassium: 1648mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10578IU | Vitamin C: 30mg | Calcium: 107mg | Iron: 7mg
    Tried this Recipe? Tag me on Instagram!Mention @CookingForMySoul or tag #cookingformysoul. Or leave me comment below!
    « Dutch Oven Whole Roast Chicken
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    Reader Interactions

    Comments

    1. Katie says

      January 23, 2023 at 1:40 pm

      5 stars
      Just made this for the first time and it is so good! I forgot to get red wine so I used just a small splash of red wine vinegar before my broth to deglaze and it came out perfect!

      Reply
    2. Allie says

      January 22, 2023 at 4:09 pm

      I really want to make this but my Dutch oven is a 5.5 quart so I don’t think it will all fit. Can this be made in a crock pot? I want to use this recipe but not sure if I can with my equipment

      Reply
      • Tania says

        January 22, 2023 at 5:25 pm

        Hi Allie! I’d recommend reducing the amount of ingredients accordingly so it can fit in your 5.5 quart.

        Reply
    3. Julia says

      January 21, 2023 at 12:56 pm

      5 stars
      Amazing! I cooked it already two times!

      Reply
    4. Rick says

      January 17, 2023 at 3:33 pm

      5 stars
      Fantastic! Packed with flavor. Easy to eat way too much of this roast. The leftovers will be wonderful. Gonna try the beef stew next.

      Reply
    5. Curt says

      January 15, 2023 at 3:29 pm

      4 stars
      Great recipe! It came out just like the photo’s and the taste was delicious! A couple of notes from my experience:

      1. I brown the meat on all sides not just the top and bottom.
      2. I used low salt beef broth to reduce the amount of salt in the dish.
      3. This recipe makes a lot so I cut it down by 1/2. I think that the original recipe would feed more than 6.

      Reply
    6. Karen Noonan says

      January 15, 2023 at 11:07 am

      5 stars
      Absolutely amazing!!!
      Third time making this winter! Can I let sit prepped overnight in the wine and broth and cook tomorrow?

      Reply
    7. Joseph says

      January 08, 2023 at 8:48 pm

      5 stars
      I made this today and it was hands down the best we’ve ever had! I didn’t have Worcestershire sauce so I used an equal amount of fish sauce. My family and I cannot wait to have it again. Thank you for sharing!

      Reply
    8. Michelle says

      December 31, 2022 at 6:13 pm

      5 stars
      Yes yes yes! This pot roast is fantastic. The house smelled fantastic! I followed the recipe completely, adding that additional 30 min to make the meat extra tender. We all ate way too much and are looking forward to the leftovers tomorrow for dinner again. I am totally going to try out the Dutch oven beef stew next weekend!

      Reply
    9. Amy says

      December 31, 2022 at 2:51 pm

      5 stars
      Seriously the best pot roast ever. I received a new Dutch oven for Christmas and this was the first recipe I cooked. So many flavors bursting from this meal.

      Reply
    10. Brian says

      December 29, 2022 at 9:25 pm

      5 stars
      My first recipe on my first Dutch oven and it was amazing!…followed recipe to the “T” except for the bay leaves….my new go-to comfort meal for sure!

      Reply
      • Andrew says

        January 13, 2023 at 2:41 pm

        5 stars
        This is my absolute favorite recipe for a pot roast and it delivers each and every time. So good!

        Reply
    11. Jess says

      December 29, 2022 at 4:09 pm

      5 stars
      I tried doing a roast in a regular cast iron skillet and the meat always failed to fall apart on me. This time (third time) I used a Dutch oven and this recipe. It came out perfect and was delicious! Can’t wait to make it again!

      Reply
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    tania from cooking for my soul

    Hi, I'm Tania!

    Welcome to Cooking For My Soul! Here I share my most beloved kitchen-tested recipes, easy-to-follow tutorials, and lots of kitchen tips & tricks to help you gain confidence in the kitchen and take home cooking to the next level!

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