Dutch Oven Pot Roast is a simple and hearty comfort meal that only requires 30 minutes of prep before the Dutch oven does the rest of the work for you! Carrots and potatoes slowly simmer together along with tender chuck roast to create a flavorful meal that is perfect for chilly fall nights or for a classic Sunday dinner!
This one-pot meal is a simple recipe that feeds the whole family with minimal effort! After searing your meat and chopping your vegetables, all you have to do is set it and forget it. Dutch Oven Pot Roast is loaded with nutritious ingredients without sacrificing flavor!
For another fall favorite one-pot meal, try my One-Pot Creamy Tomato Pasta, which is ready in under 30 minutes!
Choosing Your Dutch Oven
This recipe requires a 6-qt Dutch oven. Any larger will do, although due to the volume of the ingredients, you should be careful not to use anything smaller than six qt. Any brand will work! I love my Staub 6-qt Dutch oven, although many prefer Le Creuset. For a budget-friendly option, I have good luck with my Hearth and Hand Dutch oven from Target!
I know that these brands are quite pricey, but if you can, invest in a good Dutch oven! They are built to last a lifetime, so as long as you care for them properly, they will be with you forever. I find myself using my Dutch ovens for SO MANY recipes, from soups and stews to breads and roasts.
If you don’t have a Dutch oven, find a nice, heavy, oven-safe pot with a secure lid. It is very important that the lid is tight fitting and will not slide off or fall off the pot while it is baking. Unfortunately, tin foil is not a good substitute for a lid, so you really want to make sure you have the right equipment before you start cooking.
Dutch Oven Pot Roast Ingredients
- Beef chuck roast
- Flour or cornstarch
- Seasonings such as salt, pepper, garlic powder, and onion powder.
- Avocado oil
- Sweet onions
- Garlic
- Beef broth
- Tomato paste
- Brown sugar
- Worcestershire sauce
- Fresh thyme
- Fresh rosemary
- Bay leaves
- Yukon gold potatoes
- Carrots
- Fresh parsley
Be sure to choose the proper cut of meat! I prefer to use boneless chuck roast, but bone-in chuck roast can also work. Cooking time will be about the same for this, although you will want to ensure it is fork-tender and pulls apart easily.
Substitutions And Variations
- Baby carrots can be used in place of whole carrots.
- Baby potatoes are a great option! Cut the potato in half or quarters depending on the size of the potato.
- Red or russet potatoes can be used in place of Yukon gold potatoes.
- Add mushrooms, celery, or bell peppers for some extra veggies.
How To Make Easy Dutch Oven Pot Roast
Step One: Preheat the oven to 300 degrees F. Set your Dutch oven on the stovetop over medium-high heat and allow it to get hot. Once the Dutch oven is hot, add the avocado oil.
Step Two: Pat your chuck roast dry with a paper towel. In a small bowl, combine cornstarch and seasonings, then season the chuck roast with the mixture on all sides. Add the roast to the Dutch oven and sear on all sides. This will take about 5-8 minutes each. You want a browned, crisp crust. Once seared on all sides, set the roast on a plate and set aside.
Step Three: In the same Dutch oven, turn the heat to medium, then add onions and garlic. Saute for 3 minutes until fragrant. Add a splash of beef broth to deglaze the pan, making sure to scrape all of the browned bits of meat and vegetables off the bottom and sides of the pot. This keeps all of the flavor in the pot!
Step Four: Add the remaining beef broth, tomato paste, brown sugar, Worcestershire sauce, thyme, rosemary, and bay leaves to the pot. Stir to combine, then bring to a boil. Once boiling, add the chuck roast back to the pot. Place the lid on the pot, then add the whole Dutch oven to the preheated oven. Bake for 3 hours.
Step Five: After 3 hours, remove the Dutch oven from the oven and carefully remove the lid. Add the carrots and potatoes into the pot, then return the lid to the pot. Place back into the oven for at least 30 minutes or until the meat is fork-tender and the potatoes are fully cooked. Plate and garnish with fresh herbs. Serve and enjoy!
Tips To Make This Dutch Oven Pot Roast Even Easier!
- If you prefer a thicker sauce, remove the vegetables and meat from the Dutch oven and set aside on a tray or a platter. Place the Dutch oven on the stovetop over medium heat. In a small bowl, combine two tablespoons of cold water with one tablespoon of cornstarch and mix well to create a slurry. Pour the slurry into the Dutch oven and whisk to combine with the existing sauce. It will thicken as it heats. Once the desired thickness is reached, add the meat and vegetables back to your Dutch oven.
- If you find that your meat is tough and chewy, it needs to be cooked longer. Cook until the meat is easily shredded by a fork.
- Do not rush this meal! Low and slow is the way to go with this pot roast to ensure the meat and vegetables soak up every last bit of flavor!
- Ensure your lid is securely on the Dutch oven while baking to keep all moisture inside. If the lid is loose or not tight, some moisture may seep out, and the meat can dry out.
- Get a good sear on your meat by thoroughly drying it with a paper towel and get the Dutch oven hot before adding the roast. Don’t flip it repeatedly in the Dutch oven, only flip it when each side is browned.
How To Serve Dutch Oven Pot Roast
Serve this Easy Pot Roast recipe on its own or over a bed of mashed potatoes or rice. It is a pretty filling meal on its own without any extra added starches, but I love serving it alongside a fresh loaf of crusty bread! To go the extra mile, serve the Pot Roast inside a homemade bread bowl!
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 5 days. Allow the leftovers to cool completely before storing. To prevent the meat from drying out, cover it with any sauce/juices left from the roast.
To reheat from the refrigerator, place the pot roast in a pot or sauce pan on the stove and bring to a boil, then allow to cook for 20 minutes. You can also microwave in 30-second increments in a microwave safe dish until fully heated through.
To freeze this Dutch Oven Pot Roast, allow it to cool completely. Then, store it in a freezer-safe container or bag for up to 3 months. To reheat the pot roast, thaw overnight in the refrigerator, then reheat using the same stovetop or microwave method above.
Easy Dutch Oven Pot Roast
EQUIPMENT
- 6 quart dutch oven or larger
INGREDIENTS
- 3.5 pounds boneless beef chuck roast
- 2 tablespoons all-purpose flour or corn starch
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1-2 tablespoons avocado oil for searing roast
- 2 large sweet onions halved and thickly sliced
- 6-8 cloves garlic minced
- 3 cups beef broth divided
- 3 tablespoons tomato paste
- 1 tablespoon brown sugar
- 2 teaspoons Worcestershire sauce
- 3 sprigs fresh thyme chopped, or ½ teaspoon dried
- 3 sprigs fresh rosemary chopped, or ½ teaspoon dried
- 2 dried bay leaves
- 1 pound Yukon gold potatoes halved or quartered
- 5 large carrots peeled and cut into 2 inch pieces
- Fresh parsley thyme, or rosemary for garnish
INSTRUCTIONS
- Preheat oven to 300 F.
- Heat a large dutch oven on the stove top over medium-high heat. Once hot, add avocado oil.
- Pat the chuck roast dry with a paper towel.
- In a small bowl, combine the cornstarch and seasonings together and mix well. Season the entire chuck roast on both sides.
- Add to the hot dutch oven and sear for 5-8 minutes on each side until browned and a nice crisp crust forms. Transfer to a plate and set aside.
- In the same dutch oven, reduce the heat to medium, then add the onions and minced garlic. Sauté for 2-3 minutes just until fragrant.
- Add a big splash of beef broth and deglaze the pan by scraping the fond from the bottom of the pan with a wooden spoon. This helps to make the broth/gravy more flavorful.
- Add the remaining beef broth, tomato paste, brown sugar, Worcestershire sauce, fresh thyme and rosemary, and bay leaves. Stir to combine. Then bring the dutch oven to a boil.
- Once the dutch oven is boiling, transfer the seared roast back into the pot and cover with a lid. Place in the preheated oven and bake covered for 3 hours.
- Remove from the oven and add the potatoes and carrots to the dutch oven. Cover with a lid and then return to the oven to cook for an additional 30 minutes, or until the meat falls apart and potatoes reach desired tenderness.
- Plate and garnish with fresh herbs. Serve as is or with a side of crusty bread, rice, or quinoa if desired. Enjoy!
Made for my family, received comments “best pot roast I’ve ever had” I had to agree. Simple to make.
I USED 1 MORE CUP OF BEEF BROTH TO FULLY COVER THE BEEF. I ALSO PUT THE POTATOES AND CARROTS IN FOR THE LAST HOUR. THE ROAST WAS TENDER AND JUICY, THE SEASONINGS WERE AMAZING, AND WE FOUND OUR NEW FAVORITE POT ROAST RECIPE!