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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—I know you will love it!
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Best Fall Apart Eye of Round Roast
- 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!
By far, this oven roast beef recipe is one of my family's favorite roast 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!
This is one of my most popular recipes! Our readers love it too!
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
Dutch Oven Recipes FAQs
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.
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.
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.
Dutch Oven Eye of Round 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
How to Cook Pot Roast in the 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!
Dutch Oven Pot Roast Recipe Substitutions
- 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.
- If you're out of beef stock, chicken stock also works for making this Dutch Oven pot roast.
How to Make Pot Roast Gravy
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.
How Long to Cook a Pot Roast
- Follow our Beef Temperature Chart.
- 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 like it to fall apart so we cook our 3 lb. roast 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!
What to Serve with Pot Roast
- Creamy Mashed Potatoes
- Instant Pot Mashed Potatoes
- Add potatoes with the carrots to the pot while the roast beef cooks for an easy one-pot meal!
- Any of these Side Dishes for Roast Beef would be a perfect choice!
Chuck Roast Recipes
Best Dutch Oven Recipes
This recipe is easy and so good!
Kitty on Pinterest
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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.
Alex says
Thanks! Came out nice and juicy.
Em Beitel says
So glad you enjoyed it, Alex!
Jerry says
Perfect using 7 bone chuck roast. Juicy, tender, came out falling apart and tasty. Will cook this again, my family loved it.
Em Beitel says
Jerry, that's awesome! Thanks for your comment and we're so glad you enjoyed it!
Chris Thomas says
Loved this recipe it came out perfect... Edit.. I put one whole onion in pot from start. Waited two and a half hours to add potatoes carrots and additional onions. Total cook time 4 hours on a 3 lb roast.
Em Beitel says
Thanks so much, Chris! We're so glad you enjoyed it!
Sophia says
I’m going to make this tomorrow. Do I cook this with the lid on my Dutch oven or off? I’ve read conflicting arguments for lid on or off. Help please!
Thanks,
Sophua
Em Beitel says
Hi Sophia! This is a great question. We roasted ours with the lid on. Thank you for asking for clarification!
D says
I roasted with the lid on, it was perfectly delicious!
Anna says
Hi in the picture it looks like you may have used chopped garlic but the recipe calls for garlic powder. Can you clarify how much garlic if using chopped? Thanks!!
Em Beitel says
Hi Anna! I would use about 2 crushed garlic cloves or 2 teaspoons of minced garlic. Thank you so much for your question!