How to Make a Dutch Oven Pot Roast
Dutch oven pot roast is seasoned chuck roast seared to perfection then simmered until tender, in a delicious medley of fresh herbs, veggies, and potatoes. Serve it over a bed of thick creamy mashed potatoes and you have the perfect comfort meal for a cold winter night.
Craving something saucy? Try our Smothered Turkey Wings next.
Beef Chuck Roast in Dutch Oven
Comfort food speaks to my soul. One forkful of this dutch oven pot roast and I’m back in the kitchen with my great-grandma. Succulent, savory chuck roast beef swims in a robust red wine-based broth enhanced by celery, carrots, and baby gold potatoes. You may have had your share of pot roast recipes but this one right here, is the best!
This is one of those nostalgic dishes and every time I make it, I’m reminded of the great family memories tied to this recipe. She would be so proud to know that I have made and mastered this chuck roast recipe.
Why You’ll Love This Dutch Oven Pot Roast Recipe
- Great Comfort Meal! This hearty red wine braised beef recipe is a classic for a reason. Made with a simple, affordable cut of meat, the flavors are familiar and so satisfying.
- Perfect for Special Occasions! Whether it’s the holiday season or Sunday supper, everyone will appreciate the time and effort it took to make this dish.
- Super Convenient! Most of this recipe is hands-off. After seasoning, searing, and adding the rest of the ingredients to the dutch oven, it’s left to slow cook. And with a one-pot meal, the clean-up is so easy.
Why Use a Dutch Oven for Pot Roast?
Dutch ovens are the best vessel for perfectly tender pot roasts. Although some may prefer a crock pot or instant pot, nothing beats the dutch oven when it comes to preparing pot roast.
These sturdy cast iron pots are great at retaining heat, ensuring the meat properly sears and cooks evenly. And the tight, heavy lid steams the meat so it stays moist and doesn’t dry out. The end result is a tasty chuck roast.
Dutch Oven Pot Roast Ingredients
- Beef: Use 3-4 lbs of chuck roast or bottom round roast. I prefer chuck roast because it’s a cheap cut of the beef shoulder. It’s a tougher cut but when slow-cooked, it becomes moist and tender.
- Vegetables: Use diced carrots and celery.
- Large Onion: Use chopped white onions or yellow onions.
- Beef Broth: The liquid base of this recipe, keeps the meat moist.
- Red Wine: This optional ingredient deglazes the pan and adds a depth of flavor.
- Garlic Cloves: Roughly chop fresh garlic for the best taste.
- Fresh Herbs: I use sprigs of fresh thyme, rosemary, and chopped parsley. Dried herbs will work as a substitute.
- Flour: This helps the meat achieve that delicious golden brown crust when seared.
- Baby Gold Potatoes: Slice it in halves or quarters. There’s no need to peel the skin.
- Avocado Oil: Use this to sear the beef. Olive oil will work as a substitute.
- Seasoning: I season the meat with all purpose seasoning, adobo, and black pepper. (Salt is omitted because adobo seasoning contains salt. There’s sodium in the beef broth too.)
How to Cook a Pot Roast in a Dutch Oven
Sear Chuck Roast
In a large pot/dutch oven over medium-high heat, add 1 tsp of your avocado oil. Pat dry your roast, rub with remaining avocado oil, and season with all purpose flour, adobo, and black pepper. Sear your seasoned roast on both sides for 4-5 minutes and remove and set aside.
Sauté and Simmer Aromatics
In that same pot add your carrots, onions, and celery. Sauté over medium heat 3-4 minutes or until onions become translucent. Next, add your flour and mix to coat veggies. Cook out flour 1-2 minutes. Then, deglaze with red wine and beef broth. Stir and simmer on low for 4-5 minutes.
Slow Cook Dutch Oven Pot Roast
If using pot/dutch oven, add roast back on along with fresh herbs, potatoes, and garlic. If using pressure cooker, add all ingredients to pressure cooker. For stove top, cook on medium low heat 3-4 hours, checking occasionally for meat tenderness.
Pressure Cooker Variation
For pressure cooker pot roast, pressure cook on high for 45 minutes to 1 hour. Allow to vent for 15 minutes and sit an additional 15 minutes before opening. Roast should be tender and meat falling apart to the touch. Serve and ENJOY!
Other Variations
- Beef: Try bone-in chuck roast in a dutch oven. The bone adds a stronger, even richer flavor. The cooking time will increase by about an hour but the rest of the instructions stay the same.
- Dutch Oven Pot Roast with Gravy: Use the drippings from this dish to whip up a scrumptious gravy! All you need is 2 tablespoons of butter, 2 tablespoons of flour, and about one cup of strained juices from the pot. Adjust the amount of each ingredient until you reach your desired consistency.
- Red Wine Replacement: Replace alcohol with more broth or add a splash of Worcestershire sauce or balsamic vinegar.
Tips for the Best Pot Roast Recipe
- Chuck roast tends to have some marbling but if there are large chunks of fat, remove them before cooking.
- Do not rinse out the pot after searing and sauteeing. Instead, use a wooden spoon to scrape and stir those brown bits at the bottom of the pan in order to release rich, savory, flavor.
- Do not rush the braising process. The meat fibers need time to break down in order to become fall-apart tender.
Storing Leftovers
Store leftover pot roast in an airtight container in the refrigerator for up to 3 days. For longer storage, place the meat in the freezer for up to 2 months. However, I do not recommend freezing cooked vegetables and potatoes because the texture will change after it is thawed.
To thaw frozen meat, allow it to defrost in the fridge overnight. When you are ready to reheat it, warm it up over medium heat on the stove for 5-7 minutes or until evenly heated.
FAQ
Why is my pot roast tough in a Dutch oven?
If you are working with a larger or cheaper cut of meat, you may need to simmer the pot roast for longer.
Can you use a Dutch oven to roast?
Although I prefer to use it on the stovetop, a dutch oven can be placed in the oven. They are so versatile because they are made of cast iron, a durable material that can withstand high temperatures.
What size Dutch oven for a 3 lb pot roast?
A 5-7 quart dutch oven should be able to accommodate a 3-pound roast.
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More Recipes To Try!
How to Make a Dutch Oven Pot Roast
Ingredients
- 3-4 lb Beef Chuck Roast or Bottom Round Roast
- 1 package Whole Carrots diced
- 4 stalks Celery diced
- 1 Large Onion chopped
- 2 cups Beef Broth
- 1 cup Red Wine optional, can be replaced with more broth
- 4 Garlic Cloves roughly chopped
- 1 sprig Rosemary
- 1 sprig Thyme
- ¼ cup Parsley chopped
- ½ cup Flour
- 1 lb Baby Gold Potatoes sliced in half or quartered
- 2 tsp Avocado Oil
- 2 tbsp All Purpose Seasoning
- 1 tsp Adobo
- 1 tsp Black Pepper
Instructions
- In a large pot/dutch oven over medium/high heat, add 1 tsp of your avocado oil.
- Pat dry your roast, rub with remaining avocado oil and season with all purpose flour, adobo, and black pepper.
- Sear your seasoned roast on both sides for 4-5 minutes and remove and set aside.
- In that same pot add your carrots, onions, and celery. Sauté over medium heat 3-4 minutes or until onions become translucent.
- Next, add your flour and mix to coat veggies. Cook out flour 1-2 minutes.
- Then, deglaze with red wine and beef broth. Stir and simmer on low for 4-5 minutes.
- If using pot/dutch oven, add roast back on along with fresh herbs, potatoes, and garlic. If using pressure cooker, add all ingredients to pressure cooker.
- For stove top, cook on medium low heat 3-4 hours, checking occasionally for meat tenderness.
- For pressure cooker, pressure cook on high for 45 minutes to 1 hour. Allow to vent for 15 minutes and sit an additional 15 minutes before opening. Roast should be tender and meat falling apart to the touch. Serve and ENJOY!
What about a Dutch oven in an oven as opposed to stove top? What temperature do you set the oven?
You can cook it low and slow in the oven as well! You can either set your oven to 275-300 degrees F for 4-6 hours, or you an use a higher temperature of 350-375 degrees F for 3-5 hours. I would keep a close eye on the temperature but it should come out just as good. Let me know if you have any other questions!