Dutch Oven Pot Roast | Best Beef Recipes

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One bite of my fall-apart tender Dutch Oven Pot Roast and you will be hooked. You’ll want to make this easy roast beef recipe all of the time! This is a family-friendly, shred-with-a-fork, delicious Dutch Oven recipe.

Soft carrots, onions, and a delectable beef gravy cook all in a Dutch oven with the most beautiful, budget-friendly cut of beef. Try it—this is comfort food at it’s best!

Close up of dutch oven pot roast with a sprig of rosemary on top and mashed potatoes underneath

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Pot Roast in Dutch Oven

By far, this oven-roasted pot roast recipe is one of my family’s favorites. It’s a gorgeous pot roast that packs so much flavor into every bite. And, it’s fall-apart tender: you can shred it using a fork!

This is why this is the absolute best pot roast recipe:

  • It’s so easy. This simple pot roast recipe is so simple to prep. Just a few easy steps, and then you set it and forget it until it’s ready to enjoy. It is truly one of those recipes you can’t possibly mess up.
  • It’s budget-friendly. We use a budget-friendly cut of beef and common ingredients.
  • It’s truly delicious. My Dutch Oven roast is fall-apart tender and unbelievably flavorful.

I usually don’t like roast, but I thought my husband would enjoy this. It was SO GOOD. 10/10, will make again.

Katie on Pinterest

Chuck Roast in Dutch Oven Ingredients

  • Chuck roast, rump roast, or eye round roast
  • Sliced onion
  • Olive oil
  • Garlic powder
  • Carrots or baby carrots
  • Beef stock or beef broth
  • Red wine
  • Fresh or dried rosemary
  • Salt and black pepper

How to Cook Chuck Rost in Oven

  1. Preheat the oven to 350°F. Heat a cast iron Dutch Oven greased with olive oil over medium-high heat on the stove top. Add roast and brown on each side, 1-2 minutes per side. Remove from pan and set aside.
    Searing a roast in the dutch oven with olive oil
  2. Add onions to the pan and cook for 3 minutes before adding garlic. Stir.
    Garlic and onions cooking in the dutch oven
  3. Pour red wine in the pan with the onions and garlic to deglaze it. Use a wooden spoon to gently scrape up any brown bits from the bottom of the pan.
    Red wine added to onions and garlic in the dutch oven
  4. Add in beef stock, carrots, rosemary, salt, and pepper, and stir.
    Carrots added to the dutch oven
  5. Place the roast back in the Dutch Oven and submerge it in the liquid.
    Pot roast in dutch oven
  6. Roast in the oven for 4 hours or until the beef is tender enough to shred with a fork. Remove when done, and let it rest for 10 minutes. At this point, you can make the beef gravy. See below for beef gravy instructions.
    Cooked Dutch Oven Pot Roast in the pot
  7. Shred the roast with two forks after resting. Serve over mashed potatoes with gravy, and enjoy!
    Shredding Dutch Oven Pot Roast with two forks

This recipe makes the most amazing pot roast sandwiches!

Pot Roast in Dutch Oven Tips

  • At 350°F, cook your roast for 1 hour per pound of beef. However, if you want, you can cook your roast for longer to develop the flavors even further and make it even more tender.
  • I like it to fall apart so we cook our 3 lb. roasts for 4 hours or until the beef is well done.
  • Sear your beef first over high heat so it browns on both sides. This guarantees a juicy pot roast with so much flavor!
  • Always follow my Pot Roast Temperature Chart.

Best beef roast I’ve ever made. Included potatoes and carrots. Made with corn on the cob. Jeff mentioned that he would like to have cabbage included.

Darcy on Pinterest

Dutch Oven Pot Roast Substitutions

  • I use red wine with this recipe, but if you don’t have any on hand or would prefer, you can also use extra beef stock or red wine vinegar in place of wine.
  • If you’re out of beef stock, the chicken stock also works for making this Dutch Oven pot roast.
A fork with a bite of Dutch Oven Pot Roast

What is a Dutch Oven?

A Dutch oven is a heavy cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron or other heavy materials such as aluminum and ceramic.

They first became popular and known for camping or cowboy cooking. They were such a great cooking vessel that they took off and are now seen in almost every kitchen. It is the perfect pot to use to make a low and slow pot roast.

How to Make Pot Roast Gravy

While the roast is resting, you can prepare the beef gravy from the juice of the drippings using the following instructions:

  1. Immediately after removing the roast to let it rest, place the Dutch Oven back on the stove and bring the liquid in it to a boil. Leave it uncovered so it reduces and reaches the thickness you desire.
  2. Either use as-is or add a mixture of ½ Tbsp. cornstarch and 2 Tbsp. beef stock to the pot and mix it in, then simmer for 5 minutes to thicken. This will give you a thicker gravy.
    Thickened beef gravy in the dutch oven

Follow my step-by-step instructions on making the perfect beef gravy!

Dutch Oven Pot Roast FAQs

Why is my pot roast tough?

A tough pot roast needs to be cooked longer. If you’re a bigger cut of beef you will need to increase the cooking time. This will give the fibers time to break down and become tender and juicy.

What is the best cut of beef for pot roast?

Chuck roast, rump roast, and eye round roast are all economical cuts of beef perfect for cooking dinner on a budget. You can choose any kind you prefer. After a few hours of braising and with the perfect pot roast seasoning, any one of these roasts will come out mouth-wateringly tender.

Close up of pot roast beef on a plate with a sprig of rosemary

Storing and Freezing

Storing and freezing a Dutch oven pot roast is a great way to save leftovers or prepare meals in advance. Here are steps to help you store and freeze your pot roast:

1. Cool the Pot Roast: Allow the pot roast to cool down to room temperature. Do not leave it out at room temperature for an extended period to prevent bacterial growth.

2. Separate into Portions: If you have a large pot roast and want to freeze it in smaller portions, use a clean cutting board and knife to divide the roast into individual serving sizes.

3. Choose Storage Containers: You have a few options for storage containers:

  • Airtight Container: Use airtight plastic or glass containers with lids. Make sure they are freezer-safe to prevent freezer burn and protect the flavor.
  • Zip-top Freezer Bags: You can also use heavy-duty zip-top freezer bags. Squeeze out as much air as possible before sealing to minimize freezer burn.
  • Vacuum Sealing: Vacuum sealing is an excellent option as it removes air completely, preventing freezer burn. Follow the manufacturer’s instructions for vacuum sealing.

4. Add Gravy or Liquid: To keep the pot roast moist and flavorful, consider adding some of the cooking liquid or gravy to the storage container or bag. This will help preserve the flavor and prevent the meat from drying out.

5. Label and Date: Label each container or bag with the contents and date of freezing. This will help you keep track of how long it has been in the freezer.

6. Freeze: Place the labeled containers or bags in the freezer. Make sure they are placed flat to maximize space and allow for even freezing.

7. Reheat: When you’re ready to enjoy your frozen Dutch oven pot roast, you can thaw it in the refrigerator overnight and then reheat it in the oven, on the stovetop, or in the microwave.

Tips:

  • Consume frozen pot roast within 3-4 months for the best quality, although it may remain safe to eat for a longer period.
  • Avoid freezing potatoes, as they can become mushy when thawed and reheated. Consider preparing fresh potatoes when you reheat the pot roast.
  • Frozen vegetables may also lose their texture, so you can add them fresh when reheating the dish.

By following these steps, you can store and freeze your Dutch oven pot roast effectively, allowing you to enjoy it at a later date with minimal loss of quality.

What to do with Leftover Pot Roast

Dutch Oven Recipes

Try more of the best beef cuts according to your needs and budget by following my guide on the Cuts of Beef and our Popular Beef Dishes!

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Close up of Dutch Oven Pot Roast with a sprig of rosemary on top and mashed potatoes underneath

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Dutch Oven Pot Roast

My Dutch Oven Pot Roast Recipe combines all the flavors you love into one gorgeous, easy-to-make roast beef recipe!

Prep Time10 minutes

Cook Time4 hours 30 minutes

Total Time4 hours 40 minutes

Course: Main Course

Cuisine: American

Keyword: chuck roast in dutch oven, chuck roast in oven, dutch oven pot roast, pot roast dutch oven

Servings: 8 servings

Calories: 536kcal

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Instructions

  • Preheat oven to 350°F. Heat a Dutch Oven greased with olive oil over medium-high on the stove. Add roast and brown on each side, 1-2 minutes per side. Remove from pan and set aside.

  • Add onions to the pan and cook for 3 minutes before adding garlic. Stir.

  • Pour red wine in the pan with the onions and garlic to deglaze it. Use a wooden spoon to gently scrape up any brown bits from the bottom of the pan.

  • Add in beef stock, carrots, rosemary, salt, and pepper, and stir.

  • Place the roast back in the Dutch Oven and submerge it in the liquid.

  • Roast in the oven for 4 hours or until the beef is tender enough to shred with a fork. Remove when done, and let it rest for 10 minutes.

  • Shred the roast with two forks after resting. Serve over mashed potatoes with gravy, and enjoy!

  • To make thick beef gravy, place the Dutch Oven back on the stove after removing the cooked pot roast and bring the liquid to a boil. Leave it uncovered and add a mixture of ½ Tbsp. cornstarch and 2 Tbsp. beef stock to the pot and mix it in, then simmer for 5 minutes to thicken.

Notes

  • At 350°F, cook your roast for 1 hour per pound of beef. However, if you want, you can cook your roast for longer to develop the flavors even further and make it even more tender. We cook our 3 lb. roast for 4 hours.
  • Sear your beef first over high heat so it browns on both sides. This guarantees a juicy pot roast with so much flavor!
  • Use a high quality beef stock and check on the level of liquid in the Dutch Oven every hour. If it reduces too much, add ½ cup of water so it doesn’t dry out.

Nutrition

Serving: 1g | Calories: 536kcal | Carbohydrates: 10g | Protein: 51g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 164mg | Sodium: 979mg | Fiber: 2g | Sugar: 4g

Isabel Laessig
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