This Dutch oven pot roast is a family favorite dinner! The beef chuck roast is melt-in-your-mouth tender and so flavorful. The potatoes and carrots are soft and delicious. This simple and straightforward recipe is great for family dinners, holidays, entertainment, and leftovers. It is made with nutritious real foods and tastes rich and hearty! For another family favorite, make this Dutch Oven Pulled Pork or this Dutch Oven Chili!
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Why You’ll Love This Recipe
- This Dutch oven pot roast recipe is great for any night of the week!
- It is mostly hands off.
- Everything is made in one pot. Easy clean-up!
- The meat becomes so juicy and tender. It literally falls apart!
- The potatoes and carrots are soft and flavorful.
- This is a great way to eat more vegetables. So is this Dutch Oven Beef Stew!
- This recipe is high in protein and contains no added sugar.
- Be sure to double check nutrition labels. Sometimes beef broth and tomato paste contain additives.
- This recipe is made with real foods. It is naturally gluten-free, dairy-free, nut-free, egg-free, and sugar-free.
- The leftovers are even better the next day! This is great for meal prep too.
- Check out this Slow Cooker Pulled Pork or this Homemade Hamburger Helper for another great dinner recipe!
Ingredients & Substitutes
Scroll down to the recipe card at the bottom for the full Dutch oven pot roast recipe list.
Boneless beef chuck roast is the best meat for pot roast. It becomes super tender, juicy and flavorful. The low and slow method of cooking tenderizes the meat. If using bone-in, cooking time will remain similar.
Sea salt and black pepper add flavor to the meat. Season generously on all sides.
Olive oil helps sear the meat. Feel free to use avocado oil instead.
Yellow onion adds a great flavor to the pot roast.
Garlic cloves add a hearty garlicky flavor. If desired, use minced garlic or whole garlic cloves. Due to the low and slow cooking, the cloves become so flavorful and soft.
Beef broth adds moisture and flavor. This also helps the meat become tender. Chicken broth and vegetable broth can be used. Double check ingredient labels to avoid added sugar.
Tomato paste helps thicken the broth. In addition, double check the ingredients. It should only contain tomatoes.
Coconut aminos adds a soy sauce flavor, without the soy and gluten.
Bay leaves add a subtle flavor to this recipe. If needed, omit.
Fresh thyme adds a fresh herb flavor! If necessary, use dried thyme.
The carrots become so tender and delicious. Feel free to use chopped large carrots or baby carrots.
Baby yellow potatoes become so soft! I also love red potatoes for roasting in the Dutch oven.
Some Dutch oven pot roast versions contain mushrooms and celery. Feel free to add those in!
What is Pot Roast?
Pot roast is a hearty dish made by slow-cooking beef in liquid until it becomes tender and flavorful. The term “pot roast” typically refers to both the cooking method and the resulting classic dish.
The meat is usually seasoned with salt and pepper. It is then seared on all sides in a hot pan to develop a rich brown crust. This adds flavor to the finished dish.
After searing, the meat is placed in a large, heavy pot or a slow cooker along with onions and garlic. These add flavor to the cooking liquid and complement the beef. The meat is typically cooked with a liquid, such as broth, wine, or a combination of both. The liquid helps to keep the meat moist and infuses it with additional flavors.
The pot roast is then cooked slowly over low heat for several hours. It is cooked until the meat is tender and easily falls apart. This slow cooking process allows the tough connective tissues in the meat to break down. This results in a tender and flavorful roast.
Pot roast is often served with the vegetables and cooking liquid from the pot. This becomes a rich and savory sauce. It is commonly enjoyed with side dishes like mashed potatoes and roasted vegetables.
Taste & Texture
This Dutch oven pot roast is incredibly hearty and savory! The meat is so flavorful. The carrots and potatoes add a lot of flavor as well.
This pot roast is truly so tender and juicy. The meat falls apart with a fork. The veggies become so tender as well!
How to Make
Step 1
First, preheat your oven to 300 degrees Fahrenheit.
Step 2
Place a 7 or 8-quart Dutch oven over medium heat on the stovetop. Add the olive oil to the pot.
Step 3
While the oil is heating, liberally season the chuck roast with sea salt and pepper on all sides.
Step 4
Sear the meat on each side for 5 minutes.
Step 5
Carefully remove the meat to a plate.
Step 6
Then, add in the onions to the Dutch oven. Cook for 2 minutes, until slightly soft.
Step 7
Add in cloves of garlic. Cook for 1 to 2 minutes, until fragrant. Stir with a wooden spoon.
Step 8
Then, add in the beef broth, tomato paste, coconut aminos, bay leaves and fresh thyme. Stir together.
Step 9
Add in the seared meat back to the Dutch oven. The liquid should come up halfway on the meat. Add more broth if needed.
Step 10
Cover the pot with a lid. Carefully tranfser the Dutch oven to the preheated oven.
Step 11
Cook for 2 hours. Then, carefully remove from oven.
Step 12
Next, add in the carrots and potatoes around the edges of the meat. Place the lid on top. Bake for another 90 minutes to 2 hours, until veggies and meat are tender.
Step 13
Lastly, remove the Dutch oven pot roast from the oven. Serve!
Expert Tips for Success
For easiest results, use boneless beef chuck roast.
Bone-in can be used. Continue cooking until meat is easily shred using a fork.
Do not touch the chuck roast when it is searing. Allow each side to get a nice golden sear.
Watch the onions and garlic closely. Do not let them burn.
Use the lid on your Dutch oven. This helps trap the heat and cook the meat more fully.
Add the carrots and potatoes after 2 hours. This allows them to fully cook without getting mushy.
Your Dutch oven pot roast may need slightly more time. Cook until the meat is very tender.
Dutch Oven Cooking
A Dutch oven is a thick-walled, heavy cooking pot or a large cooking vessel that is typically made of cast iron or enameled cast iron. It has a tight-fitting lid and is known for its versatility and ability to distribute heat evenly.
The term “Dutch oven” can refer to both the cooking pot itself and the cooking technique. Dutch ovens have been used for centuries and are popular around the world.
The design of a Dutch oven allows it to retain and distribute heat effectively. The thick walls and heavy construction help to maintain a consistent temperature, making it ideal for slow cooking, braising, stewing, and baking. The tight-fitting lid helps to trap moisture and flavors inside the pot. This creates tender and flavorful dishes.
Dutch ovens are often used for long, slow cooking methods because they can withstand and maintain low heat for extended periods. They can be used on the stovetop, in the oven, or even over an open fire. They are versatile for various cooking techniques.
How to Serve & Store
Serve this Dutch oven pot roast once super tender. The meat and veggies should be fork tender.
Serve by itself or with a bed of mashed potatoes.
Serve with the pan drippings.
Store leftovers in the fridge for up to 4 days.
Freeze for up to 1 month. Thaw overnight in the fridge before reheating.
This Buffalo Chicken Pasta is another family favorite! In addition, try this Quick Asado Pollo!
Frequently Asked Questions (FAQs)
Both options are great for cooking pot roast. Dutch oven cooking is slightly quicker than slow cooking.
No. The pot roast only needs to be halfway submerged.
It takes about 3 to 4 hours to cook a pot roast.
Use a 7-quart or 8-quart cast iron skillet with lid.
Allow the oil to become hot in the Dutch oven. Then place the meat inside. Do not touch for several minutes. This provides a great sear.
Cook pot roast at 300 degrees Fahrenheit in the oven. For this Dutch oven pot roast, cook at 300 degrees for 3.5 to 4 hours.
Equipment Needed
Dutch Oven: This heavy-duty cast iron Dutch oven is great for this recipe.
You May Also Enjoy
- Beef Bourguignon
- Korean Beef Short Ribs
- Classic Beef Stroganoff
- Easy Taco Pie
- Crock Pot Whole Chicken
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Dutch Oven Pot Roast
Ingredients
- 3 pounds boneless beef chuck roast
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tbsp olive oil
- ½ cup diced yellow onion
- 5 garlic cloves
- 3 cups beef broth
- 3 tbsp tomato paste
- 2 tsp coconut aminos
- 2 bay leaves
- 5 sprigs fresh thyme
- 3 large carrots (sliced)
- 1 pound baby yellow potatoes
Instructions
- First, preheat the oven to 300 degrees Fahrenheit.
- Place a 7 or 8 quart Dutch oven over medium heat on the stovetop. Add olive oil to the pot.
- While the oil is heating, generously season the chuck roast with sea salt and pepper on all sides.
- Sear the meat on each side for 5 minutes. This creates a beautiful golden color. Only flip the meat once.
- Carefully remove the meat to a plate.
- Then, add in the diced onions to the Dutch oven. Cook for 2 minutes, until slightly soft.
- Add in cloves of garlic. Cook for 1 to 2 minutes, until fragrant. Stir with a wooden spoon.
- Then, add in the beef broth, tomato paste, coconut aminos, bay leaves and fresh thyme. Stir to combine.
- Add in the seared meat back to the Dutch oeven. The liquid should come up halfway. Add more broth if needed.
- Cover the pot with a lid. Using oven mitts, tranfser the Dutch oven to the preheated oven.
- Cook for 2 hours. Carefully remove from oven.
- Then, add in the carrots and potatoes around the edges of the meat. Place the lid on top. Bake for another 90 minutes to 2 hours, until veggies and meat are tender.
- Finally, remove the Dutch oven from the oven. Serve!
Notes
- This recipe calls for boneless beef chuck roast. If needed, use a bone-in chuck roast. It will be about the same cooking time. Remove bones before eating.
- Do not touch the meat while it is searing. Only flip once.
- Carefully watch the onions and garlic to prevent burning.
- Use a lid on the Dutch oven. This keeps the meat extra moist.
- Depending on your oven and the size of the roast, you may need slightly more cooking time.
- If the meat is not super tender, it needs more cooking time.
- Store leftovers in the fridge for up to 4 days.
- Freeze for up to 1 month if needed.
Enjoy this Dutch oven pot roast recipe!
Is there a less expensive cut of meat that would work? Any type of roast meat?
Can I substitute something for the coconut aminos? I’d hate to buy a bottle of something I may not use often. Thank you!
We try to stay away from soy sauce, but that would be the only perfect substitute. It adds flavor, but won’t make or break this dish. Feel free to omit it.
I made this last night and didn’t change anything except my roast was closer to four pounds and I used more than a teaspoon of salt. I cooked it a solid four hours (the last two with the potatoes and carrots) and it was amazing! Better than any crockpot or instapot version. Even my super fussy 18 year old said it was really good. I would be proud to serve this to guests. This will be my go to roast recipe from now on.
That is the biggest compliment, Lori! Thank you so much for the kind words.
This Dutch oven pot roast melted in our mouths! So tender and flavorful! We also used the leftovers with garlic bread and it was sooo good!
That’s amazing, Sharina! We love this too!
The meat was incredibly tender and flavorful, and the vegetables soaked up all the delicious juices, making it a perfect one-pot wonder. It’s now a go-to recipe for family gatherings or when I want a fuss-free dinner.
I love this pot roast! It is a great way to cook a roast and the seasoning is just right. I will definitely be making this again!
My Dutch oven is 5.5 qts. Will that work? There’s no room to store another one. But this sounds amazing.
That should work! You may want to get a roast that is closer to 2 pounds. Enjoy!