Dutch Oven Pot Roast

Get ready for a delicious dinner with this Dutch Oven Pot Roast! It turns an affordable cut of meat into a tender and juicy comfort food. The beef simmers slowly with potatoes carrots, and onions creating an easy one-pot meal that your whole family will love. It’s the classic Sunday pot roast recipe you’ve been craving!

Are you looking for more Dutch Oven Recipes? Try out Dutch Oven Potatoes and Dutch Oven Sourdough Bread.

You’ll fall in love with your Dutch oven all over again! Our beef chuck roast recipe is all about ease and flavor, making your next meal delicious and fuss-free. Perfect for lazy weekends or a simple family dinner, it’s comfort food at its best.

Savor the simplicity and comfort of a pot roast cooked in a Dutch oven, a timeless recipe that combines a tender beef roast with hearty vegetables and aromatic herbs. Cooked slowly, it offers deep, rich flavors and tender meat that effortlessly comes apart with your fork. It’s an ideal meal for anytime you crave something hearty and fulfilling.

Recipe Ingredients

You’ll need the following ingredients to make this amazing Dutch Oven Pot Roast Recipe:

INGREDIENT NOTES:

• Meat Selection: Choose a cut of beef that’s well-suited for slow cooking, such as chuck roast, to ensure it becomes tender and flavorful.
• Vegetables: Common vegetables for a pot roast include onions, carrots, and potatoes. You can also consider adding celery, mushrooms, or other favorites.
• Herbs and Spices: Thyme, rosemary, and bay leaves are classic herbs for pot roast. Garlic, salt, and pepper are essential for seasoning.

HOW TO MAKE DUTCH OVEN POT ROAST: STEP-BY-STEP

STEP 1: Start by heating a large Dutch oven over medium-high heat and adding a touch of olive oil. As the oil shimmers, place a well-seasoned 2-3-pound beef chuck roast into the pot, searing it until it’s golden brown on all sides, creating those delicious browned bits at the bottom of the pot.

STEP 2: Next, add in aromatic ingredients like thyme, rosemary, garlic, and bay leaves, infusing the meat with extra flavor. Pour in beef broth, and Worcestershire sauce, for a rich and comforting cooking liquid. Season generously with salt, and pepper.

STEP 3: Now, it’s time to let the slow cooker work its magic. Lower the temperature, cover the Dutch oven with its tight-fitting lid, and transfer it to a preheated oven. Cook for 3-4 hours, allowing the beef to become fall-apart tender while the flavors blend together. The result is a tender, flavorful, and comforting meal that the whole family will love. 

STEP 4: This Dutch oven pot roast recipe is perfect for special occasions or family dinners, and the leftovers can be stored in an airtight container. With step-by-step instructions, you can recreate this delicious dish even if it’s your first time using a Dutch oven. Plus, it’s a good reason to explore different cuts of beef and enjoy the benefits of slow cooking. 

Storage and Reheating

Storage: Store leftovers in the refrigerator, in an airtight container. It can be kept for up to 3 days.

Reheating: Place the pot roast in an oven-safe dish, add a bit of broth or water to prevent drying out, cover, and heat at 350°F until warmed through (about 20-30 minutes).

Freezing: Cool the pot roast completely, slice or keep whole, and place in a freezer-safe container or bag. Pour some cooking liquid over it to maintain moisture, then seal and freeze. It can be stored for up to 3 months.

Additions & Substitutions

ADDITIONS:

• Crispy bacon bits for an extra layer of savory goodness
• Fresh rosemary and thyme for a more aromatic and herby flavor
• Mushrooms, sliced and sautéed, to add an earthy touch
• Beef stock instead of beef broth for a heartier taste

SUBSTITUTIONS:

• Use sweet potatoes instead of regular potatoes for a hint of sweetness
• Fresh minced garlic instead of garlic powder for a more intense garlic flavor
• Tamari or soy sauce instead of Worcestershire sauce for a different umami kick
• Fresh sage instead of dried thyme for a unique herbal twist

FAQs about this Beef and Rice Skillet:

Can I use a different cut of beef for the roast?

Yes, you can choose a different cut based on your preference. Chuck roast is recommended for its slow-cooked tenderness, but other cuts like brisket or round roast can also be used.

What if I want to use a different meat Is it necessary to peel the potatoes?

Peeling the potatoes is optional. If you prefer the skin-on for added texture and flavor, feel free to leave them unpeeled.

Can I substitute fresh herbs for dried rosemary and thyme?

Yes, you can use fresh rosemary and thyme if available. I personally always use fresh, just in the dead of winter I don’t have any fresh in my herb garden. Keep in mind that the flavor intensity may differ, so adjust quantities to taste.

What Can I Serve with this Beef Chuck Roast?

Serve with a side salad, Noodles, Green beans, and try our easy Garlic Bread or Biscuits, they’re perfect for sopping up the flavorful juices.

Dutch Oven Pot Roast

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A delicious and tender pot roast cooked in a Dutch oven, perfect for a simple and comforting meal.

4.86 from 7 votes

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 430 kcal

Equipment

• Dutch Oven

Ingredients

  

1x2x3x

• 2 pounds beef roast such as chuck roast
• 1 1/2 Tablespoons avocado oil
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 medium onions peeled and quartered
• 3 large carrots peeled and cut into 2-inch pieces
• 2 pounds potatoes peeled and quartered
• 3 cloves garlic minced
• 1 1/2 cups beef broth
• 2 teaspoon Worcestershire sauce
• 3/4 teaspoon dried rosemary
• 3/4 teaspoon dried thyme
• 2 bay leaves

Instructions

 

• Preheat the oven to 300°F.
• Mix salt, black pepper, and garlic powder together. Rub this seasoning mix all over the beef roast. Heat avocado oil in a large Dutch oven over medium-high heat.
• Add the seasoned roast and sear on all sides until browned, about 3-4 minutes per side.
• Remove the roast and set aside. In the same Dutch oven, add onions, carrots, and minced garlic. Sauté for about 5 minutes, until the vegetables are slightly browned.
• Place the roast back in the Dutch oven on top of the vegetables. Add the potatoes around the roast.
• In a bowl, mix together beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Pour this mixture over the roast and vegetables.
• Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for about 2 to 2.5 hours, or until the roast is tender and the vegetables are cooked through.
• Remove from oven and let the roast rest for a few minutes. Discard the bay leaves.
• Slice the roast and serve with the vegetables and cooking juices.

Notes

The meat is so tender, it practically falls apart with each bite, if the roast and vegetables are not fork tender, simply cook longer. 

If you want to prepare this roast in a slow cooker: Sear the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 7-8 hours or until the beef is tender.

Nutrition

Calories: 430kcalCarbohydrates: 28gProtein: 33gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 104mgSodium: 672mgPotassium: 1201mgFiber: 3gSugar: 1gVitamin A: 32IUVitamin C: 31mgCalcium: 56mgIron: 5mg

Keyword beef, dutch oven, roast

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