Satisfying, melt-in-your-mouth tender Dutch Oven Pot Roast recipe is surprisingly easy to make at home and has been a classic for generations. As the meat braises low and slow in red wine, the carrots, onion, and garlic gently break down into a rich, flavorful gravy for a perfect one-pot meal the whole family will love.
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If your beef recipes need a pick-me-up, it’s time to whip out this perfect pot roast recipe. This classic pot roast is cooked in a braising liquid for an easy, comforting meal with fall-apart tender meat, like our smoked chuck roast but with more of a down-home feel. We love this slow-cooking method for making a tender roast when we don’t feel like whipping out our crock pot.
What Is Dutch Oven Pot Roast?
Similar to our slow cooker pot roast, this Dutch oven pot roast is cooked low and slow for hours. The low temperature allows the tough connective tissues in the chuck roast to break down as the roast cooks. The only difference is the Dutch oven cooks the pot roast faster than a slow cooker. And we feel that the braising method results in deeper, richer flavors.
Like our Dutch oven chicken, making pot roast in a Dutch oven is a smart choice because it’s a thick, heavy pot that evenly distributes heat evenly. This means your meat cooks consistently and becomes super tender. Additionally, the tight-fitting lid keeps moisture in, making the roast juicy in a humid enviroment.
Dutch Oven Pot Roast Ingredients
- Beef Chuck Roast: Use a 2-3 pound chuck roast.
- Kosher Salt
- Oil
- Onion, Carrot, Celery, Parsnip, & Rutabaga and Garlic
- Red Wine: Beef Broth: Worcestershire: Adds umami and depth to the overall flavor.
- Rosemary & Bay Leaves
- Cornstarch: Used as a thickening agent for the sauce.
How to Make Pot Roast in a Dutch Oven
Brown the roast
- First, preheat your oven to 325 degrees F. Make things easy by adjusting the oven rack to the middle-low position.
- Now, take the beef out of the package and pat it dry with paper towels. Season it on all sides with salt.
- Next, preheat a large Dutch oven on the stove top over medium heat. Add some oil and swirl it around to coat the pan. Sear the beef on both sides for about 5 to 7 minutes each. Once done, set it aside.
- In the same pan, add onion, carrots, celery, parsnips, and rutabaga. Saute them for 5 to 7 minutes until they start to caramelize.
- Now, carefully pour in the wine to deglaze the bottom of the pot, using a wooden spoon to scrape up any browned bits. Add beef broth, Worcestershire, and a pinch of salt. Stir everything together.
Braising in the Oven
- Nestle the seared beef back into the Dutch oven. Add bay leaves and rosemary to the liquid, cover with the lid, and transfer the whole thing to the oven.
- Let it braise in the preheated oven for 2 1/2 to 3 1/2 hours until the roast reaches 195 – 200 degrees F and is fork tender.
- Carefully take the Dutch oven out of the oven. Transfer the meat and veggies to a platter. Remove and discard the bay leaves and rosemary.
Thickening the Sauce & Serve
- Set the Dutch oven over a burner set to medium heat. Add ½ cup beef broth (or more if needed) and bring it to a boil. Make a slurry by whisking water with cornstarch in a small bowl.
- Whisk the slurry into the cooking liquid. Stir constantly as the sauce thickens for 5 to 7 minutes.
- Finally, slice the roast and serve it with the veggies and the flavorful gravy on top. Enjoy your delicious meal!
Girl Carnivore Expert Recipe Tips
- Use fresh rosemary for a more intense herbal flavor.
- Pay your chuck roast dry with a paper towel before browning it to help it develop a nice crispy crust.
- If you use a cast iron Dutch oven, make sure you season your cast iron and clean your cast iron to keep it nice.
What to Serve With Dutch Oven Pot Roast
Since this pot roast is pretty low carb, serve it up with a smoked baked potato or some white rice to bulk things up, if you’re not keeping it keto. Add roasted green beans or smoked Brussels sprouts for green veggies. And, if you don’t feel like making another side dish, no worries. Add some warm rolls or crusty bread instead.
Wine Pairing:
The big beefy flavor of pot roast can handle a deep red wine. But we really enjoy a GSM or Malbec with this meal.
Leftovers & Reheating
Store leftover pot roast in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 3 months.
To reheat:
- Place a medium pot on the stovetop.
- Add your leftover pot roast.
- Allow the pot roast to cook over medium heat until warm.
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Slow Cooker Pot Roast
This classic pot roast recipe is the ultimate comfort food, putting a smile on your face no matter what your day looks like. Mouth-tender meat meets fresh herbs and a rich broth for the juiciest pot roast.
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Dutch Oven Pot Roast
Recommended Equipment
Ingredients
- 3 – 4 lbs Chuck Roast
- 1 tbsp Kosher Salt
- 2 tbsp Oil
- 1 Onion chopped
- 2 Carrots chopped
- 2 Celery chopped
- 2 Parsnip chopped
- 2 Rutabaga chopped
- 4 garlic cloves minced
- ½ cup Red Wine
- ½ cup Beef Broth
- 1 tbsp Worcestershire
- 3 Rosemary sprigs
- 2 Bay leaves
- 1 tsp Cornstarch
Instructions
Brown the roast
- Preheat oven to 325 degrees F. Adjust the oven rack to the middle low position to make sliding the Dutch oven in and out easy.
- Remove beef from the package and pat dry with paper towels
- Season beef on all sides with salt
- Preheat a large Dutch oven over medium heat
- Add oil and swirl to coat the pan
- Sear beef on both sides, 5 to 7 minutes per side.
- Set aside.
Saute the Veggies
- Add the onion, carrots, celery, parsnips and rutabaga and sautee for 5 to 7 minutes, until just starting to caramelize.
- Add in the garlic and cook 30 seconds longer.
Deglaze the Pan
- Carefully add the wine, and deglaze pan, using a wooden spoon to scrape up any browned bits.
- Add the beef broth and Worcestershire along with a pinch of salt and stir to combine.
- Nestle the chuck roast, along with any juices, back into the Dutch oven.
- Add bay leaves and rosemary to the liquid and cover with the lid.
Braise the Pot Roast
- Carefully transfer the Dutch oven to the oven and braise for 2 1/2 to 3 1/2 hours until the roast reaches 195 – 200 degrees F with an instant-read thermometer and is fork tender.
- Carefully remove the Dutch oven from the oven.
- Transfer meat and veggies to a platter.
- Remove and discard the bay leaves and rosemary.
Thicken the Gravy
- Set the Dutch oven over a burner set to medium heat.
- Add ½ cup beef broth, or more if needed, and bring to a boil
- Make a slurry by whisking together water and with the cornstarch in a small bowl.
- Whisk the slurry into the cooking liquid.
- Stir constantly as the sauce thickens. 5 to 7 minutes.
Serve
- Slice the roast and serve with the veggies and thickened gravy over top.
Notes
- Use fresh rosemary for a more intense herbal flavor.
- Pay your chuck roast dry with a paper towel before browning it to help it develop a nice crispy crust.
- If you use a cast iron Dutch oven, make sure you season your cast iron and clean your cast iron to keep it nice.
Nutrition
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Save Recipe BookmarkRecipe FAQs
Yes. Bone-in chuck roasts tend to have more flavor than a boneless chuck roast. However, you may have to add more cooking time to fully cook the meat.
Yes! Feel free to add some red potatoes or yellow potatoes to this dish before adding it to the oven to cook.
Yes, but keep in mind that it won’t have as much flavor because rump roast isn’t as fatty as chuck roast.
