Dutch Oven Pot Roast

4.99 from 147 votes
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Site Index Beef Beef roast Blade/chuck roast Dutch oven Pot roast

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If there is one thing I cook year-round, it’s pot roasts. True, I might not make a Dutch Oven pot roast during the summer months (but then again, I am thinking of getting central air conditioning installed because I’m really tired of working in a boiling hot kitchen, which will happen again this summer) but I certainly make a good slow cooker pot roast.

Table of Contents
  1. Why You Should Cook a Pot Roast in a Dutch Oven
  2. The Best Type of Beef Roast to Use for A Pot Roast
  3. How to Make a Dutch Oven Pot Roast
  4. What is a Dutch Oven?
  5. Can You Put a Dutch Oven in the Oven?
  6. PIN THIS RECIPE to your DINNER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
  7. Dutch Oven Pot Roast Recipe
beef roast on a Dutch oven with vegetables around and garlic on top
Dutch Oven Pot Roast

Why You Should Cook a Pot Roast in a Dutch Oven

The thing is….as much as I love my crock pot, there is nothing like a Dutch Oven pot roast.  Nothing.That cast iron cooks up a blade or a chuck roast in around 5 hours and if you use whole vegetables, you have this crispy, yet tender roast and these amazing vegetables that have been simmering in the beef broth and wine all of those hours. The cast iron helps you achieve a crispy on the outside, tender on the inside pot roast that you don’t get with a slow cooker.

You also just don’t get vegetables that are as nice when you use a crock pot.  The skin can get crispy in places and it seems to infuse them with the thyme a lot better. I’m not trying to beat up on my crock pot roasts, don’t get me wrong. That’s how I usually make my roasts. However a Dutch Oven pot roast just makes the best pot roast ever!

So while yes, I love my slow cooker for a slow cooker pot roast but if I have the time – and it’s ok to heat up my kitchen with an oven that will be on for hours – a delicious dutch oven pot roast is the only way to go.

beef roast on a Dutch oven with vegetables around, garlic and thyme on top

The Best Type of Beef Roast to Use for A Pot Roast

Pot roast should always a chuck roast, a blade roast or anything that your butcher labels ” pot roast”. A pot roast is supposed to be cooked low and slow for hours on end, braising the meat until it falls apart into delicious pieces of beef. You do NOT want to use sirloins or round roasts for a long cooking pot roast.

If you are looking to use another cut of roast please see my How to Cook a Sirloin Roast and  Buttery Herb and Garlic Bottom Round Roast. Those are faster recipes as those cuts of beef will NOT fall apart, ever, no matter how long you cook them, so you want to cook those faster and to a certain temperature.

Pot roast with beef broth and red wine in a Dutch oven

How to Make a Dutch Oven Pot Roast

  • Preheat your oven to 325 F.
  • Sprinkle the salt and pepper over the roast.
  • Add the olive oil to a Dutch oven and start heating to medium-high heat.
  • Brown the beef roast on all sides, approximately 1 to 2 minutes per side.
  • Place your vegetables around the roast and the garlic on top.
  • Combine the beef broth and red wine together. Pour over the top of the roast.
  • Sprinkle the thyme over the top.
  • Cover and place in the oven.
  • Roast in the oven for 4-5 hours or until the meat pulls apart when you take two forks to it. The secret is low heat and slow!
Dutch Oven Pot Roast in a board

What is a Dutch Oven?

A dutch oven is a heavy lidded pot that you can use on your stove top or in the oven. It is used for braising meats and cooking stews, soups and more.

Can You Put a Dutch Oven in the Oven?

YES! The reason that dutch ovens are something that you need in your kitchen is that they transfer from stove top to oven without you having to worry about anything cracking from the heat differences! This is also why

So what is YOUR favourite way to make pot roast? Crock pot? Dutch Oven?

Happy cooking babes!

Love,

Karlynn

PIN THIS RECIPE to your DINNER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!

How to make a Dutch Oven Pot Roast. I must admit, this is the best way to make a pot roast! I love my crock pot but a dutch oven really makes the best pot roasts! #potroast #beef #dutchoven

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Dutch Oven Pot Roast

How to make a Dutch Oven Pot Roast. I must admit, this is the best way to make a pot roast! I love my crock pot but a dutch oven really makes the best pot roasts!
4.99 from 147 votes
beef roast on a Dutch oven with vegetables around, garlic and thyme on top
Prep Time
25 minutes
Cook Time
5 hours
Total Time
5 hours 25 minutes
Course
dinner recipes
Cuisine
American
Servings
6 servings
Calories
258
Author
Karlynn Johnston

Ingredients
 

  • 1 tablespoon olive oil
  • 4 to 5 pound blade or chuck beef roast
  • russet large potatoes  washed and kept whole
  • 1 large sweet potato peeled and sliced into very large chunks
  • 2 red or white onions quartered
  • 10 cloves garlic  whole
  • 1/2 cup red wine
  • 2 cups beef stock
  • 1 tablespoon thyme I used freeze dried
  • Salt and  black pepper

Instructions
 

  • Preheat your oven to 325 F.
  • Sprinkle the salt and pepper over the roast.
  • Add the olive oil to a Dutch oven and start heating to medium-high heat.
  • Brown the beef roast on all sides, approximately 1 to 2 minutes per side.
  • Place your vegetables around the roast and the garlic on top.
  • Combine the beef broth and red wine together. Pour over the top of the roast.
  • Sprinkle the thyme over the top.
  • Cover and place in the oven.
  • Roast in the oven for 4-5 hours or until the meat pulls apart when you take two forks to it. The secret is low heat and slow!

Recipe Video

Recipe Notes

Blade and chuck roasts are your quintessential “pot roasts” because they cook up nicely over many hours. If you use another type of roast such a sirloin tip or rounds, they will take less time to cook and will not turn out as nicely.
Make sure your vegetables are large ( whole potatoes) and they will be nice and soft by the time the roast is done. IF you want smaller chunks, add them to the roast for the last two hours of cooking or they will be mush.

Nutrition Information

Calories: 258kcal, Carbohydrates: 49g, Protein: 7g, Fat: 2g, Sodium: 184mg, Potassium: 1215mg, Fiber: 4g, Sugar: 4g, Vitamin A: 3130IU, Vitamin C: 18.8mg, Calcium: 63mg, Iron: 2.6mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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Site Index Beef Beef roast Blade/chuck roast Dutch oven Pot roast

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  1. Patti Kellogg says

    Great Sunday meal, especially on a chilly winter day. It was the best pot roast with carrots & potatoes I have ever made. I used my cast iron dutch oven. So tender. The aroma in the house for 5 hrs was wonderful and made us so darn hungry. Thank you for this wonderful recipe.5 stars

    • Keri says

      I’m making mine right now! The house smells AMAZING!!! I just wish we didn’t have another 3hrs!! I’m gonna need to leave the house it smells soo good!!

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