Dutch Oven Pot Roast

Dutch Oven Pot Roast

Our Dutch Oven Pot Roast recipe is an easy chuck roast recipe with so much flavor! We guarantee you'll love this fall-apart tender pot roast.


– 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

Brown roast.


Preheat oven to 350°F. Heat a Dutch Oven greased with oil over medium-high on the stove. Add roast and brown on each side. Remove from pan and set aside.

Cook onions.


 Add onions to the pan and cook for 3 minutes before adding garlic. Stir.

Add wine.


Pour red wine in with the onions and garlic to deglaze it. Use a wooden spoon to scrape up any brown bits from the bottom of the pan.

Add carrots.


Add in beef stock, carrots, rosemary, salt, and pepper, and stir.

Add roast.


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.

Serve & enjoy!


Shred the roast with two forks after resting. Serve over mashed potatoes with gravy, and enjoy!

Get recipe tips, additions, and more!

Enjoy! For more of my best beef recipes, visit my website!