Dutch Oven Pot Roast
This Dutch oven pot roast is a simple, oven-braised dinner made with chuck roast, potatoes, carrots, and onions cooked low and slow until tender. Using a high-heat start followed by a long, covered bake, this method delivers rich flavor without the need for stovetop searing.
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A Quick Look at the Recipe
✅ Recipe Name: Dutch Oven Pot Roast
🕒 Ready In: ~3½ hours
👪 Serves: 6 servings
🍽 Calories: ~520 per serving
🥣 Main Ingredients: Chuck roast, beef broth, potatoes, carrots, onions
📖 Dietary Info: Gluten-free, dairy-free
👌 Difficulty: Easy - oven braised, minimal prep
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The beef roasts uncovered at a high temperature to develop flavor, then finishes gently in beef broth with vegetables until everything is fork-tender. It's a great option for weekend dinners, cozy family meals, or make-ahead comfort food with very little hands-on work.
If you enjoy classic comfort meals like this one, you may also like our New England Clam Chowder, Creamy Lemon Chicken, or Gluten-Free Meatloaf that are simple and satisfying.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Dutch Oven Pot Roast:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Dutch Oven Pot Roast:
- Recipe Notes & Tips:
- How to Store:
- Dutch Oven Pot Roast FAQs:
- More Easy Dinner Recipes You'll Love
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- Dutch Oven Pot Roast
Why You'll Love this Dutch Oven Pot Roast:
Hands-off oven method: No stovetop searing required, making prep simple and mess-free.
Tender, flavorful beef: The high-heat start followed by slow cooking breaks down the chuck roast perfectly.
Classic comfort food: Potatoes, carrots, and onions cook alongside the roast for a complete meal.
Minimal ingredients: Made with basic pantry and produce staples.
Great for leftovers: Reheats well and tastes even better the next day.
Key Ingredients:
- beef chuck roast. A well-marbled cut that becomes exceptionally tender when slow cooked, making it ideal for Dutch oven pot roast.
- beef broth. Adds moisture and creates a rich, savory base for the roast and vegetables.
- yellow onions. Soften and caramelize slightly in the broth for sweet, mellow flavor.
- yellow potatoes. Hold their shape during long cooking and absorb the seasoned juices without becoming mushy.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different cut of beef: Bottom round roast or brisket can be used instead of chuck roast, though cooking time may vary.
- Swap the potatoes: Red potatoes or Yukon Golds work well if yellow potatoes aren't available.
- Add extra vegetables: Parsnips, turnips, or celery can be added along with the carrots and onions.
- Boost the flavor: Add a bay leaf or a sprig of fresh thyme to the broth for extra depth.
How to Make Dutch Oven Pot Roast:
- Preheat the oven to 500°F.
- Season the chuck roast evenly on all sides with salt and pepper. Place the roast in a large Dutch oven, uncovered.
- Transfer the Dutch oven to the oven and roast for 30 minutes, flipping the roast halfway through, until the exterior is well browned.
- Reduce the oven temperature to 300°F. Carefully pour the beef broth into the Dutch oven, then cover with the lid.
- Return the pot to the oven and cook for 2 hours.
- Remove the Dutch oven from the oven and add the onions, carrots, and potatoes around the roast. Cover again and return to the oven.
- Continue cooking for 1 additional hour, or until the beef is fork-tender and the vegetables are soft.
- Remove from the oven and let the roast rest for 10 minutes before slicing. Spoon the vegetables and broth over the top and serve.
Recipe Notes & Tips:
- Use a heavy Dutch oven: A well-insulated pot helps maintain steady heat for even cooking.
- Don't rush the cook time: Chuck roast needs time to break down and become tender.
- Add vegetables later for better texture: Adding them after the initial cook keeps them from becoming overly soft.
- Check doneness with a fork: The roast should pull apart easily when it's ready.
- Serving suggestions: Serve with Einkorn Biscuits or pair with Fall Harvest Salad for a cozy, complete meal.
How to Store:
Refrigerator: Store leftovers in an airtight container with the vegetables and broth for up to 4 days.
Freezer: Freeze cooled roast and vegetables with some of the cooking liquid in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a Dutch oven or covered baking dish at 325°F for 20-25 minutes, or until heated through. Add a splash of broth if needed to keep it moist.
Dutch Oven Pot Roast FAQs:
Beef chuck roast is the best cut for Dutch oven pot roast because it has enough marbling to become tender and flavorful during long, slow cooking.
Starting Dutch oven pot roast at a high temperature helps develop flavor on the outside of the meat before it finishes cooking low and slow.
Dutch oven pot roast is done when the meat easily pulls apart with a fork and the vegetables are fully tender.
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Dutch Oven Pot Roast
Ingredients
- 3-4 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 cups beef broth
- 2 large yellow onions, quartered
- 1 pound carrots, peeled and halved
- 1 pound yellow potatoes, quartered
Instructions
- Preheat the oven to 500°F.
- Season the chuck roast evenly on all sides with salt and pepper. Place the roast in a large Dutch oven, uncovered.
- Transfer the Dutch oven to the oven and roast for 30 minutes, flipping the roast halfway through, until the exterior is well browned.
- Reduce the oven temperature to 300°F. Carefully pour the beef broth into the Dutch oven, then cover with the lid.
- Return the pot to the oven and cook for 2 hours.
- Remove the Dutch oven from the oven and add the onions, carrots, and potatoes around the roast. Cover again and return to the oven.
- Continue cooking for 1 additional hour, or until the beef is fork-tender and the vegetables are soft.
- Remove from the oven and let the roast rest for 10 minutes before slicing. Spoon the vegetables and broth over the top and serve.
Nutrition
Notes
- Use a heavy Dutch oven: A well-insulated pot helps maintain steady heat for even cooking.
- Don't rush the cook time: Chuck roast needs time to break down and become tender.
- Add vegetables later for better texture: Adding them after the initial cook keeps them from becoming overly soft.
- Check doneness with a fork: The roast should pull apart easily when it's ready.
- Serving suggestions: Serve with Einkorn Biscuits or pair with Fall Harvest Salad for a cozy, complete meal.