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One bite of our fall-apart tender Dutch Oven Pot Roast, and it will hook you. 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 one pot with the most beautiful, budget-friendly cut of beef. Try it—we know you will love it!
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What makes this the 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’s budget-friendly. We use a budget-friendly cut of beef and common ingredients.
- It’s truly delicious. Our Dutch Oven roast is fall-apart tender and unbelievably flavorful. Seriously, we guarantee you will love every bite!
Pot roast recipes are our favorite for cooler weather. Whether you’re making them in the Instant Pot, Slow Cooker, or Dutch Oven, they’re a perfect way to put together a tasty, hearty meal without much effort.
By far, this Dutch Oven Pot Roast is one of our favorite roast beef recipes. 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!
What is a Dutch Oven?
A Dutch Oven is a heavy cooking pot with a lid that can be used on the stove-top and in the oven. You can easily transfer it between the oven and the stove, making it perfect for cooking one pot meals like this tender chuck roast recipe.
Many Dutch Ovens are made with coated cast iron and are ideal for slow cooking and braising. We use ours constantly to make pot roast, beef tips, stew, and more.
🍽 What tools do I need to make a beef roast in the oven?
- A Dutch Oven
- Wooden spoon
- Tongs
- Two forks
Making a beef roast in the oven is very simple. All you need is one pot and a few utensils to cook and shred the roast. We love it even more because it’s so easy to clean up after!
🥩 Pot Roast Ingredients
- Chuck roast, rump roast, or eye round roast
- Sliced onion
- Olive oil
- Garlic powder
- Carrots or baby carrots
- Beef stock or chicken stock
- Red wine
- Fresh or dried rosemary
- Salt and pepper
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.
We 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. Dry red wine is the best for cooking this recipe.
If you’re out of beef stock, chicken stock also works for making this Dutch Oven pot roast.
🔪 How to Cook Pot Roast in a Dutch Oven
- 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. At this point, you can make the beef gravy. See below for beef gravy instructions.
- Shred the roast with two forks after resting. Serve over mashed potatoes with gravy, and enjoy!
For full ingredient measurements and recipe tips, keep scrolling to the recipe card below!
🥣 How to Make Beef Gravy from Drippings
While the roast is resting, you can prepare the beef gravy from drippings using the following instructions:
- 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.
- 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.
⭐ Best Beef Recipes 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. 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.
🥗 What to Serve with Pot Roast
- Serve this easy pot roast recipe over mashed potatoes for a classic pairing. We like Creamy Mashed Potatoes.
- Add potatoes with the carrots to the pot while the roast beef cooks for an easy one-pot meal!
- Serve with a side of vegetables like Roasted Turnips.
- Any of these Side Dishes for Roast Beef would be a perfect choice!
📖 Easy Beef Dinner Recipes
- Reverse Sear Instant Pot Prime Rib Roast ⭐ Must-try!
- Slow Cooker Beef Tips and Gravy
- Easy Boneless Prime Rib Recipe
- Sous Vide Beef Tenderloin with Garlic Herb Butter
- Carne Picada Recipe (Slow Cooker)
- Slow Cooker Beef Ribs Recipe
- Easy Keto Hamburger Casserole Recipe
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📋 Recipe
Best Dutch Oven Pot Roast Recipe
Equipment
Ingredients
- 3 lbs. chuck roast rump roast, or eye round roast
- 1 onion sliced
- 2 tablespoons garlic powder
- 4 carrots cut longways or 2 cups of baby carrots
- 3 cups beef stock or chicken stock
- 1 cup red wine
- 1 sprig fresh rosemary or ½ tsp. dried rosemary
- 2 tsp. salt
- 1 tsp. pepper
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.
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