Dutch Oven Pot Roast
Get ready for a delicious dinner with this Dutch Oven Pot Roast! It turns affordable cuts of beef into fall-apart tender meat with so much flavor! 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.

Save this Recipe for later!
You’ll fall in love with your Dutch oven all over again! Our classic pot roast recipe makes the juiciest pot roast that is fork tender! Perfect for lazy weekends or a simple family dinner, it’s comfort food at its best. This meal goes perfect with our Dutch Oven Sourdough Bread! Growing up Mom always made pressure cooker pot roast. I have too many times, but after I fixed a rump roast in my Dutch Oven, I never looked back! It’s classic comfort food at it’s best!
What you’ll love about this Dutch Oven Pot Roast Recipe:
Recipe Ingredients
You’ll need the following ingredients to make this amazing Potato Roast Recipe:
- Beef roast (such as chuck roast)
- Avocado oil
- Salt
- Black pepper
- Garlic powder
- Onions- I prefer using fresh yellow onions, but you can use white, or onion powder instead.
- Carrots
- Potatoes
- Garlic cloves
- Beef broth
- Worcestershire sauce
- Dried rosemary
- Dried thyme
- Bay leaves

INGREDIENT NOTES:
- Beef Roast: Chuck roast is ideal for this recipe due to its marbling, which keeps the meat tender and flavorful.
- Vegetables: I love using Russet potatoes, but you can also use red potatoes. Feel free to use baby carrots also!
- Herbs and Spices: I absolutely love using fresh thyme and fresh rosemary sprigs, but in the dead of winter it’s not available, so dried for the win!
HOW TO MAKE DUTCH OVEN POT ROAST: STEP-BY-STEP
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
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 brown bits at the bottom of the pot.
STEP 2: 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.
STEP 3: Place the roast back in the Dutch oven on top of the vegetables. Add the potatoes around the roast.



STEP 4: In a bowl, mix together beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Pour this mixture over the roast and vegetables.
STEP 5: 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.
STEP 6: 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.




Pro Tip:
For an extra layer of flavor, deglaze the Dutch oven with a splash of broth, or red wine before adding the broth mixture. This will lift the caramelized browned bits from the bottom of the pan and add depth to your pot roast.
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.

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). Or reheat in the microwave.
Freezing: Cool the pot roast completely, slice or keep whole, and place in a freezer-safe container or Ziploc 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!
- Add sliced mushrooms to the vegetable mix for an earthy flavor.
- Beef stock instead of beef broth for a heartier taste.
SUBSTITUTIONS:
- 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
- Sweet potatoes or parsnips can be substituted for regular potatoes.

FAQs about this Pot Roast Recipe:

What Can I Serve with this Oven Pot Roast Dutch Oven?
Serve with a side salad, Noodles, Garlic Parmesan Green beans, and try our easy Garlic Bread or Biscuits, they’re perfect for sopping up the flavorful juices.

Dutch Oven Pot Roast
Equipment
Ingredients
- 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, 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
Nutrition
Did you make this recipe?
I’m excited for you to try this Dutch Oven Pot Roast Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
I love my Dutch oven and use it all the time. I loved this pot roast recipe because it’s pretty easy to make, really delicious and delivers a whole meal in one go!
Yes, I love doing whole meals in one pan! They’re my favorite to make! So glad to here you loved it!
Such a delicious dish and love all the flavor combinations. Saving to try soon.
I’m so glad you’re saving it, I hope after you make it you’ll think it is 5-star worthy!
You have totally revived the pot roast revolution. It is such a wonderful and economical family meal. You have me craving this American classic. Great post and your roast looks moist, tender and juicy. Very drool worthy! ❤️
This is a wonderful and great tasting dish. It had the perfect flavor and texture. can’t wait to make it again.
Love my Dutch pot and Dutch pot meals. It is so handy and perfect for weeknight cooking.
The slow cooking process tenderizes the meat perfectly. This recipe guides you through each step, from searing the meat to adding aromatic herbs and veggies, resulting in a dish that’s bursting with savory goodness.
Succulent, juicy and so delicious looking and I am sure it tastes even better
Thanks so much for participating and sharing at SSPS 303. See you again next week!