Dutch Oven Pot Roast (Tender, Easy Recipe)

To cook pot roast in a Dutch oven, sear a 3 to 4 pound chuck roast on all sides, add onions, garlic, broth, and a little tomato paste, then cover and braise in a 300°F oven for 3 to 3.5 hours. Add carrots and potatoes for the last hour. The roast is done when a fork twists into it easily and the meat pulls apart, at about 200 to 205°F inside.

A heavy Dutch oven is the best pot for this. It browns the meat well on the stove, then holds a low, even heat in the oven so the tough chuck turns tender without drying out.

Ingredients (Serves 6)

• 3 to 4 lb boneless beef chuck roast
• 2 tsp kosher salt and 1 tsp black pepper
• 2 Tbsp vegetable oil
• 2 onions, cut into wedges
• 4 cloves garlic, smashed
• 2 Tbsp tomato paste
• 1 cup dry red wine, or 1 more cup of broth
• 2 cups beef broth
• 1 Tbsp Worcestershire sauce
• 3 sprigs fresh thyme and 2 bay leaves
• 1 lb carrots, cut into 2-inch pieces
• 1.5 lb small potatoes, halved

Instructions

1. Prep. Heat the oven to 300°F. Pat the roast dry and season it on all sides with salt and pepper.
2. Sear. Heat the oil in a 5.5 to 7 quart Dutch oven over medium-high heat. Sear the roast for 4 to 5 minutes per side until deep brown. Move it to a plate.
3. Build the base. Lower the heat to medium. Cook the onions for 5 minutes, add the garlic and tomato paste, and stir for 1 minute.
4. Deglaze. Pour in the wine and scrape up the browned bits. Simmer for 2 minutes, then add the broth, Worcestershire, thyme, and bay leaves.
5. Braise. Return the roast and its juices. The liquid should come about halfway up the meat. Cover and bake for 2 hours.
6. Add vegetables. Tuck the carrots and potatoes around the roast, cover, and bake for 1 to 1.5 hours more, until the meat is fork-tender.
7. Rest and serve. Rest the roast for 10 minutes, then slice or pull it apart. Skim the fat from the juices and spoon them over the meat.

Times at a Glance

Tips for the Best Pot Roast

• Use chuck. Its fat and connective tissue melt during the long braise. Lean cuts like round get dry.
• Don’t rush the sear. The brown crust gives the gravy most of its flavor.
• If it is tough, cook it longer. Pot roast gets tougher before it gets tender. Give it another 30 minutes and check again.
• For thicker gravy, simmer the juices on the stove with the lid off, or stir in a cornstarch slurry. See how to thicken stew in a Dutch oven.

Frequently Asked Questions

What size Dutch oven do I need for pot roast?

A 5.5 to 7 quart Dutch oven fits a 3 to 4 pound roast with vegetables. Our guide on what size Dutch oven to get has more detail.

Can I make it in an enameled Dutch oven?

Yes. Enameled and bare cast iron both work. Wine and tomato paste are fine in enamel, and in a well-seasoned bare pot for this short time.

Can I make pot roast ahead?

Yes. It tastes even better the next day. Cool it, chill it in the juices, lift off the solid fat, and reheat it covered at 325°F for about 30 minutes.

Can I cook it over a campfire?

Yes. Use a camp Dutch oven with coals split about half on top and half underneath, and replace the coals every hour. See how to use a Dutch oven camping.