Dutch Oven Pot Roast

The perfect Dutch oven pot roast recipe for a succulent, tender feast. We combine simple ingredients with slow cooking for the best flavour.

Discover the secret to a tender, flavourful Dutch Oven Pot Roast with our easy recipe. Perfect for family dinners or special occasions, this classic dish combines succulent beef with aromatic herbs and vegetables, all slow-cooked to perfection.

Whether you’re new to using a Dutch oven or an experienced cook, this recipe is sure to become a favourite.

Tips for the BEST Pot Roast

• Add other veggies such as celery, bell peppers, or mushrooms if desired.
• To get a nice sear on the meat, make sure the pot is fully hot before adding the meat. Make sure you patted the meat dry with paper towels before adding the seasoning. Don’t keep flipping it over. Flip it over only once when browned.
• Do not rush the cooking time. Cooking low and slow will ensure you have a flavourful and tender roast. You may need to adjust the cooking time depending on the size of the roast.
• Make sure the dutch oven is covered during baking. This will help to keep the moisture locked in and keep the meat from drying out.

How to Store Leftovers

Allow the dish to cool completely, then seal it in an airtight container. Store it in the fridge for 3-5 days.

When reheating, use the stove top, and allow to simmer for 20 minutes, or until heated thrugh. Alternatively, microwave in 30-second intervals until heated through.

This post roast does freeze well just ensure the dish has completely cooled before sealing it in a freezer safe airtight container. It can be stored in the freezer for up to 3 months. To enjoy later, thaw it in the fridge overnight and reheat using the stove or microwave.

Equipment Needed

• Small bowl
• 6 quart dutch oven or larger
• Wood spoon or spatula

About the Ingredients for Dutch Oven Pot Roast

Roast – If using a bone-in roast, the cooking time should be about the same. Cook until meat is fall-apart tender. This method does work well on other cuts that benefit from slow cooking but chuck roast is best. In Canada, chuck roast is usually labelled as pot roast or blade roast.

Thickener – Coating the roast in flour or cornstarch will help create a nice crust and flavour when searing.

Seasoning – Salt, pepper, garlic powder, and onion powder for the crust. You can experiment with other dry seasonings if you like.

Oil – Any neutral flavoured oil with a high smoke point will do.

Onion & garlic – You will want to use fresh onion and garlic to build up a flavour base.

Broth – You can use either regular beef broth or low sodium beef broth, if you use low sodium beef broth you will want to season to taste.

Tomato paste – Helps give the sauce some body.

Brown sugar – Helps to give the sauce a rich flavour and balances it out.

Worcestershire sauce – Huge flavour and umami builder.

Herbs – Fresh thyme, fresh rosemary and dry bay leaves add another layer of flavour. You may opt for the dry herbs here instead.

Potatoes – You can use other potatoes such as red or russet potatoes. Cut into thick 2 inch pieces and cook until fork tender. Alternatively, you can serve with a side of mashed potatoes instead of cooking the potatoes with the pot roast.

Carrots – Baby carrots can also be used.

Looking for More Ways to Cook a Roast?

Check out more of my favourite ways to prepare a roast beef dinner!

Cook a perfect sirloin tip roast with this recipe each and every time. Juicy, full of flavour and cooked to perfection, you can’t go wrong! If you love your roast cooked medium rare to medium, this is your recipe!

Cook a perfect prime rib roast in your air fryer each and every time. Juicy, tender, and cooked to perfection with a tasty horseradish crust!

Smoked Tri-Tip is flavourful, juicy, and melt in your mouth tender. Make the best beef tip roast on any type of smoker with this easy recipe!

How to Make a Dutch Oven Pot Roast

Yields: 6 Servings | Prep time: 30 minutes | Cook time: 3 hours 30 minutes

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

Directions:

Preheat oven to 300 degrees Fahrenheit.

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. (Image 1)

Heat a large dutch oven on the stove top over medium-high heat. Once hot, add avocado oil.

Add the roast to the hot dutch oven and sear for 5-8 minutes on each side until browned and a nice crisp crust forms. (Image 2) Transfer to a plate and set aside.

Using the same dutch oven, reduce the heat to medium, then add the onions and minced garlic. Sauté for 2-3 minutes until just fragrant. (Image 3)

Add a big splash of beef broth and deglaze the pan by scraping up the browned bits from the bottom of the pan with a wooden spoon. This helps to make the broth/gravy more flavourful. (Image 4)

Add the remaining beef broth, tomato paste, brown sugar, Worcestershire sauce, fresh thyme and rosemary, and bay leaves. (Image 5) 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. (Image 6) 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. (Image 7)

Plate and garnish with fresh herbs. (Image 8) Serve as is or with a side of crusty bread. Enjoy!

Note: If you want gravy from the sauce, place the dutch oven on the stovetop over medium heat. Remove the meat and vegetables and transfer to a serving platter. Take 2 tablespoons cold water and whisk in 1 tablespoon of cornstarch to make a slurry. Return it to the dutch oven and stir it in with the remaining sauce. It will begin to thicken as the sauce heats up. Make sure to use cold water for the slurry as it will dissolve better.