Warm up on a cold day with this delicious and easy Dutch oven pot roast recipe. Tender beef, flavorful vegetables, and a rich gravy make this the perfect comfort food meal.
Why Cook A Pot Roast in a Dutch Oven
A Dutch Oven is one of my favorite cooking vessels, and I especially love a pot roast cooked in a Dutch Oven. I sear and brown the chuck roast in the pot and then deglaze the pot to include all those tasty brown bits (also known as fond). Then add the chuck roast back to the pot and slow cook it in the oven. In addition to that, Dutch ovens retain heat consistency, making it ideal for any recipe cooked low and slow.
I love my Dutch ovens. They are excellent for soups, stews, and any braising recipe. Try these other Dutch oven recipes: hamburger stew, beef short ribs, cowboy stew, and Irish stew.
Ingredients for Dutch Oven Pot Roast
- Chuck roast – or rump roast
- Olive oil – vegetable and canola work too
- Onions – yellow onions or Vidalia onions
- Garlic – fresh is best
- Red wine – a dry, bold red wine is optional for more flavor
- Beef broth – low sodium or homemade beef stock
- Worcestershire sauce
- Herbs – fresh rosemary, fresh thyme, and bay leaves are my go-to herbs for this
- Potatoes – baby yellow potatoes, Yukon Gold, or russets cut into chunks
- Carrots
- Cornstarch -for making gravy out of those pan juices
How to make Dutch Oven Pot Roast
This Dutch oven pot roast recipe is easy to make and one of my family’s favorite meals. Brown the chuck roast, sauté the onions and garlic for the flavor base, and deglaze the pot with a bit of red wine and beef broth.
Then add the Worcestershire Sauce, herbs, and bay leaves. Return the chuck roast to the Dutch oven. Bake for about 2 hours, then add the potatoes and carrots and cook for about another hour or until the roast and vegetables are tender. Fish out and discard the bay leaves. Use the juices in the pot to make a simple gravy with cornstarch.
Beth’s Recipe Tips
- Chuck roast is by far my favorite cut of meat for this recipe, followed by rump roast.
- If adding a little red wine, choose a dry, bold red wine like Cabernet Sauvignon or Merlot. Make sure it is a good quality wine that you would enjoy drinking.
- Baby potatoes are always tender, delicious, and aesthetically pleasing in this recipe, but you could use larger Yukon gold potatoes or russet potatoes and cut them into chunks.
- Don’t forget to fish out and discard the bay leaves.
- Let the pot roast rest in the liquid for 20 minutes before removing it to a cutting board. Cover it and the vegetables while you make the gravy.
- Remove any large sections of fat and connective tissue before carving the roast. Always slice against the grain.
Serving Suggestions
This is a rich and hearty meal, so pair it with something simple like fresh hot rolls, baguettes with sweet cream butter, corn muffins, or garlic knots. Or a glass of cabernet sauvignon or merlot.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop in the gravy over low heat.
To freeze, cool it, then spoon it into a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave at reduced power or on the stovetop in the gravy over low heat.
More Beef Recipes
Dutch Oven Pot Roast
Ingredients
- kosher salt generously
- freshly ground black pepper generously
- 3 lbs chuck roast
- 2 tablespoons olive oil
- 2 yellow onions quartered
- 3 garlic cloves sliced
- 1/2 cup dry red wine merlot or cabernet sauvignon
- 2 cups low-sodium beef broth
- 2 teaspoons Worsestershire Sauce
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme plus thyme sprigs
- 2 bay leaves
- 1 1/2 lbs baby yellow potatoes
- 4 large carrots
- 2 tablespoons cornstarch
Instructions
- Generously salt and pepper the chuck roast on both sides. Heat the oil in a Dutch oven over medium-high heat. Sear the chuck roast on both sides. Move the chuck roast to a large plate.
- Reduce to medium heat and add a little more olive oil if needed. Add the onion and cook until softened and browned on the edges. Turn the heat off and add the garlic. Cook for 1 minute while stirring. The residual heat is enough to cook the garlic.
- Turn the heat to medium, add the red wine, and scrape to loosen the brown bits. Add the beef broth, Worcestershire Sauce, rosemary, thyme, and bay leaves. Return the browned chuck roast to the Dutch oven.
- Turn the heat off, cover the Dutch oven, and place it in the oven at 300 degrees for 1 hour 45 minutes.
- Remove the pot from the oven and add the potatoes and carrots. Cover the pot and place it back in the oven. Cook for 45-60 minutes or until the pot roast and vegetables are fork-tender.
- Remove the roast from the oven and let it rest in the pan for 20 minutes. Place the roast on a cutting board and cover loosely with aluminum foil. Remove the veggies, place them on a serving platter, and cover to keep warm. Fish out and discard the bay leaves.
- Mix the cornstarch with 1/4 cup cold water. Over low heat slowly whisk the cornstarch mixture into the broth mixture. Cook until thickened.
- Remove any large sections of fat and connective tissue from the chuck roast. Cut with a sharp knife slicing against the grain.
Notes
- Chuck roast is by far my favorite cut of meat for this recipe, followed by rump roast.
- If adding a little red wine, choose a dry, bold red wine like Cabernet Sauvignon or Merlot. Make sure it is a wine that you would enjoy drinking.
- Baby potatoes are always tender, delicious, and aesthetically pleasing in this recipe, but you could use larger Yukon gold potatoes or russet potatoes and cut them into chunks.
- Don’t forget to fish out and discard the bay leaves.
- Let the pot roast rest for 20 minutes in the liquid before removing it to a cutting board. Cover it and the vegetables while you make the gravy.
- Remove any large sections of fat and connective tissue before carving the roast. Always slice against the grain.
Nutrition
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Julinana
We love this pot roast. Dutch ovens are the best for making pot roasts. Just don’t forget to deglaze the pot and get all those little brown bits. I love my Dutch oven.
Beth Pierce
Great advice, Julianna!
Laura S
I love this slow-cooked dutch oven pot roast – It is absolutely delicious, super moist, with tons of slow cooked flavor! I could eat this every week for the rest of my life.
Beth Pierce
Me too, Laura!
Cathleen
The Dutch Oven pot roast was absolutely mouthwatering! It was fall apart tender, and the veggies were perfectly cooked. The aroma while it was cooking filled the whole house, making everyone eager for dinner.
Beth Pierce
Thank you, Cathleen! I am so glad that you and your family liked it.
Sabrina M
A pot roast slow-cooked in a Dutch Oven is a symphony of flavors, with all those irresistible brown bits. The heat consistency of Dutch Ovens just seals the deal for any low and slow cooking adventure. The beef cooked up so tender and the vegetables were perfectly cooked. Another outstanding recipe!
Beth Pierce
Thank you, Sabrina! I am so glad that you enjoyed it!
Lillian
I’ll have to get myself a Dutch oven! I’ve been seeing so many nice recipes!!
Theresa M
I have always loved pot roast. But cooking it in a Dutch oven is a game changer. It was so flavorful. I think it is all those little brown bits that are deglazed that make the biggest difference. That and the slow cooking in the oven. Thanks for the inspiration.
Beth Pierce
You are most welcome, Theresa!
Kacey
Uour Dutch oven pot roast recipe was a game-changer for cozy nights. The slow-cooking in the oven and the herb combo – superb! And those tips? Chuck roast for the win! Thanks for making my cold days warmer.
Beth Pierce
You are most welcome, Kacey!
Clark
It is my comfort food that is easy to make and perfect for cold winter nights. My choice of meat is eye round roast, it adds more flavor. Imagine how you can cook everything in one pot, making it so convinient and easy to clean up.
Kelly
One of my favorite recipes! Pot roast is amazing in a Dutch oven. The beef bakes so tender and the veggies cook up perfectly! I like it so much better than the crock pot.
Beth Pierce
I agree, Kelly!
Kali D
Pot roasts are the best. This recipe was delicious. The beef was tender and flavorful and the vegetables cooked up just right. I really like it cooked in the Dutch oven.
Beth Pierce
I agree, Kali!
Barb A
The meat was tender, and the veggies were soooo good. It was such a fantastic meal!! The family enjoyed it. I am looking for more Dutch oven recipes.
Beth Pierce
I am working on a few more Dutch oven recipes.
Karter
The Dutch oven kept the roast moist and flavorful. It was a simple one-pot meal that turned out delicious and comforting. Definitely a dish I’ll make again!!
Selena
This was a hit! The meat was so tender and has so much flavor! And I can’t believe how easy it was to make!
Beth Pierce
Thank you, Selena! Comfort food at its best.
Amelia
I love dutch oven recipes and this one is a homerun, so tasty!! Five stars, my friend.
Beth Pierce
Thanks, Amelia!
Amelia
This was delicious! My whole house smelled amazing, it was so hard to wait but absolutely worth it. The roast was tender, the vegetables were cooked perfectly, and the gravy was so flavorful. It is a new family favorite!
Beth Pierce
Thanks, Amelia! I am so glad that they liked it!
Gabriella R
Comforting meals like this are appreciated by the whole family when coming in on a snowy day. Hearty and full of flavor. We all ate like pigs and loved it.