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 them in my crock pot.
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.
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.
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!
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!
PIN THIS RECIPE to your DINNER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
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!
- Prep Time
- 25 minutes
- Cook Time
- 5 hours
- Total Time
- 5 hours 25 minutes
- dinner recipes
- Karlynn Johnston
- 1 tablespoon olive oil
- 4 to 5 pound blade or chuck beef roast
- 6 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
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!
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.
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.