Tl;dr: The Dutch oven pot roast is a one-dish meal that I (overly) rely on. Ever since I watched my mother turn out a weekly beef stew in her slow cooker, I adapted what she taught me to fit a Dutch oven — I prefer the robust and even heat of a Dutch oven — tweaking the ingredients to suit our family’s preferences so the outcome is slow-cooked, meaty perfection full of rich, warm, and hearty flavors.

I love that this recipe transforms inexpensive cuts of meat like a chuck roast or round roast to fork-tender beef roast, This communal dish is adaptable — I regularly switch up vegetables, fresh herbs, seasonings, and braise liquids, and there is always leftover pot roast, which surprisingly come in handy on deadline week. Try this Dutch oven pot roast recipe the next time you have some friends or family coming over or batch cook some tender beef and yummy vegetables so you’re not stuck eating $3 ramen for dinner.

Stats:

Prep Time: 20 minutes Cooking Time: 3-4 hours Serving Size: 6-8 servings

What You’ll Need:

• Dutch oven: Making a pot roast in a Dutch oven yields tender, juicier meat than in a slow cooker. Dutch ovens have tight-fitting lids that trap steam and moisture in them, resulting in a moist cooking environment. This is particularly beneficial for pot roast, as it helps tenderize the meat so it's fall-apart tender.
• Chef’s knife: A sharp chef’s knife makes trimming any excess fat easier, which will enhance the meat's texture and flavor, ensuring even cooking and a more palatable result. It can also be used for quick, efficient, and precise cutting of the vegetables to ensure that they cook evenly and present well.
• Thermometer: Take the guesswork out and use a thermometer to monitor your roast while cooking and also as it rests. The internal temperature of the meat can continue to rise slightly after it's removed from the heat, so knowing the temperature (135°F for medium rare, 145°F for medium) helps prevent overcooking and ensures the juices redistribute properly for the best texture and flavor.

Ingredients:

• 3-4lbs whole chuck roast (you can also use rump or round roast)
• Salt and black pepper to taste
• 2tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and cut into 2-inch pieces
• 3 celery stalks, cut into 2-inch pieces
• 2c beef stock or beef broth
• 1c red wine (optional, can be replaced with more beef broth)
• 1tbsp Worcestershire sauce
• 2 bay leaves
• 1tsp dried thyme (or 2 sprigs fresh thyme)
• 1tsp dried rosemary (or 1 sprig fresh rosemary)
• 4-5 russet potatoes, peeled and quartered

Instructions:

Step 1: Prepare the Meat & Oven

Remove the chuck roast from the fridge at least 30 minutes before cooking to let it come to room temperature. Pat the roast dry with paper towels and season generously with salt and pepper on all sides.

Step 2: Brown the Meat

Preheat your Dutch oven over medium-high heat and add the olive oil. Once the oil is hot, add the chuck roast and sear it for about 4-5 minutes on each side or until a golden brown crust forms. Remove the roast and set aside.

Step 3: Sauté the Vegetables

In the same Dutch oven, add the chopped onions and a pinch of salt. Sauté for 2-3 minutes until they begin to soften. Add carrots, and celery, and cook for another 2-3 minutes. Add in garlic last.

Step 4: Deglaze

Preheat oven to 325°F. Pour in the red wine (if using) and beef broth and bring to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the Dutch oven.

Step 5: Add the Chuck Roast and Herbs

Return the chuck roast to the Dutch oven. Add the Worcestershire sauce, bay leaves, thyme, and rosemary.

Step 6: Slow Cook the Roast

Cover the Dutch oven with its lid and place it in the preheated oven. Cook for about 3 hours.

Step 7: Add in Potatoes

If you're including potatoes, add them to the Dutch oven now and let it cook for another hour. Make sure the potatoes are covered in the broth.

Step 8: Rest and Serve

Once the meat and the potatoes are fork tender, carefully remove the Dutch oven from the oven. Use a meat thermometer to check thatt it has reached 135°F (medium rare) or 145°F (medium). Transfer the roast to a cutting board with juice grooves and tent it with aluminum foil to rest for about 15 minutes. Remove the bay leaves, and while the meat rests, you can skim off any excess fat from the surface of the cooking liquid and adjust the seasoning if necessary. Slice or shred the roast and serve it with the vegetables and sauce.

Tips:

• Chuck roast is an ideal cut to use as it’s from the shoulder but has a rich marbling of fat that contributes to a moist and flavorful meal.
• Don’t rush your roast — the collagen in chuck roast turns into gelatin during slow cooking, giving the meat a succulent texture.
• Add vegetables according to how soft you like them. If you prefer firmer vegetables, add them in the last 1-2 hours of cooking.
• If desired, you can remove the meat and vegetables after cooking, bring the liquid to a simmer, and thicken it with a slurry of cornstarch and water for gravy.
• Choose a good-quality drinkable wine to cook with the roast that complements beef, like a cabernet sauvignon or merlot, to add to the overall flavor.

Final Thoughts

Cooking a pot roast in a Dutch oven is often considered superior because its heavy lid and even heating form an ideal environment for slow cooking to achieve a very tender, moist roast with concentrated flavors. Its versatility means you can sear the meat for that nice, brown crust on the stove and then put it into the oven for slow cooking.

As a meal, a pot roast typically yields leftovers that can be kept in the freezer for up to two months. Just make sure to freeze without the vegetables, as they do not thaw and reheat well. It’s a great meal for beginners to try and perfect over time and a classic meal that never disappoints.

If you need any of the tools to make this recipe or maybe something for one of your recipes, reach out to any of the Curated Kitchen Experts. We will make sure you have everything you need to create some magic in your kitchen, too!