This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
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!
Jump to:
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
- 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.
- 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!
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.
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:
- 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.
Follow my step-by-step instructions on making the perfect beef gravy!
Dutch Oven Pot Roast FAQs
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.
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!
📌 Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!Did you try our recipe? Let us know in the comments below! We love to hear what you think. And please leave a rating!
📋 Recipe
Dutch Oven Pot Roast
Equipment
Ingredients
- 3 pound 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 teaspoons salt
- 1 teaspoon pepper
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.
Video
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
- Grilled Beef Tenderloin - March 14, 2024
- Meatball Seasoning - March 5, 2024
- Burger with Egg - March 5, 2024
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!
Lauren says
How long do I have to cook 8lb roast?
Em Beitel says
Hi Lauren! I would recommend cooking for 8 hours, but start checking it at the 7 hour mark. You're looking for it to shred easily with a fork. Thank you for your question!
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!
Kimberly Royal says
I’m adding baby carrots and small new potatoes. Should I cook those 4 hours?? Seems they will be very mushy. Thanks!
Isabel Laessig says
Hi Kimberly! That sounds delicious. The carrots should be fine, but if you're worried about them and the potatoes being a bit overdone at that point, it won't hurt to add them later in the cooktime. Try adding them halfway through.
Katherine B says
This was was a great starting point. I'm not great at following directions as I like to do my own thing based on what I have available. I used 2 cups pickle juice instead of red wine and I love the flavor it added. I also added like 5-6 cloves of garlic. Making for a second time and adding a bunch more carrots to my pot just because. Thank you for this basic, not over the top recipe.
Em Beitel says
Thank you so much, Katherine! 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!
Ricardo says
Do you every need to flip it during the 4hour cook?
Em Beitel says
Hi Ricardo! No, no need to flip. Thank you for your question!
Courtney M says
Hi there, does the meat need to be fully submerged in the liquid when I go to place it in the oven?
Em Beitel says
Hi Courtney! Not entirely. It should be mostly submerged, but it will most likely stick out just a little at the top (you can see ours does the same in our photos!). That's just fine. Enjoy!
chrissie says
lid on or off in oven?
Em Beitel says
Hi Chrissie! We roasted ours with the lid on. Thank you for your question!
Aga says
Question: I’m planning on making this tomorrow but I have 2lb roast and I’m not going to use red wine.
Anything to substitute the wine and do I follow everything else since my meat is one pound smaller?
Thanks!
Em Beitel says
Hi Aga! A good substitute for red wine would be using additional beef stock; use equal parts beef stock. You can also use cooking wine or red wine vinegar. I would lower the cooking time by 30 minutes.
Dana says
Hi! Would I change anything if my chuck roast has a bone?
About to start making it now!
Thanks!
Em Beitel says
Hi Dana! No need to change anything, but if you want the meat to shred easily, you may have to cook it for longer if it has a bone. Thank you for your question!