Dutch Oven Pot Roast
Dutch Oven Pot Roast

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 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.

How to make a Dutch Oven Pot Roast. Turns out perfect every time!

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. Turns out perfect every time!

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!

How to make a Dutch Oven Pot Roast. Turns out perfect every time!

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

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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

5 from 5 votes
Dutch Oven Pot Roast
Prep Time
25 mins
Cook Time
5 hrs
Total Time
5 hrs 25 mins
 

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!

Course: dinner recipes
Cuisine: American
Keyword: dutch oven pot roast
Servings: 6 servings
Calories: 258 kcal
Author: Karlynn Johnston
Ingredients
  • 1 tbsp olive oil
  • 4 to 5 lb  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 tbsp thyme I used freeze dried
  • Salt and  black pepper
Instructions
  1. Preheat your oven to 325 F.
  2. Sprinkle the salt and pepper over the roast.
  3. Add the olive oil to a Dutch oven and start heating to medium-high heat.
  4. Brown the beef roast on all sides, approximately 1 to 2 minutes per side.
  5. Place your vegetables around the roast and the garlic on top.
  6. Combine the beef broth and red wine together. Pour over the top of the roast.
  7. Sprinkle the thyme over the top.
  8. Cover and place in the oven.
  9. 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 Facts
Dutch Oven Pot Roast
Amount Per Serving
Calories 258 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 184mg 8%
Potassium 1215mg 35%
Total Carbohydrates 49g 16%
Dietary Fiber 4g 16%
Sugars 4g
Protein 7g 14%
Vitamin A 62.6%
Vitamin C 22.8%
Calcium 6.3%
Iron 14.7%
* Percent Daily Values are based on a 2000 calorie diet.
323
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

11 Comments

  1. michelle napier Reply

    Hi, I am excited to make this but i noticed I do not have beef stock! Can I use water? or any other suggestions? Thank you

  2. I’m using a Cros Rib Roast….which is technically a Chuck roast so should be good! Love my Dutch Oven….I scored one from a friend who moved and gifted me hers. In the summer I cook chickens in my Dutch oven in my BBQ so I do not heat up my house. Works great!

  3. Michael Eagen Reply


    I made this for the first time Sunday in a 7qt Lodge cast iron dutch oven. The meat was pull away tender as were all of the veggies. Unbelievable! Can’t wait to try this on the Egg when the temps rise above 12 degrees F!


  4. I’ve always made roasts in my crock pot and even though the flavors are terrific, the meat always comes out stringy.
    I have just ordered a cast iron Dutch oven and can’t wait to cook a roast in it! I will use carrots in place of sweet potatoes.

    Thank you for the recipe.

  5. The picture of your pot roast looks amazing. My question is did you cook your roast with the Dutch oven lid on or off ?

    Thank you


  6. Thank you for the wonderful recipe!
    This was the first recipe I tried in my cast iron Dutch oven and it turned out tender and moist. Your recipes never disappoint and this one will be used again!

  7. What size Dutch oven would you recommend for the Dutch oven pot roast recipe? Looks delicious.

    • Ron Christensen Reply

      Did you ever get an answer? I have a 7 qt and 5lbs seems allot of you want to put in a reasonable amount of veggies

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