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

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 crockpot.

 

 

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The thing is….as much as I love my crockpot, there is nothing like a Dutch Oven pot roast.

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

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.

It’s magic.

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 dutch oven pot roast is the only way to go.

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

You just don’t get vegetables that are as nice when you use a crockpot.  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 crockpot 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!

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

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

Happy cooking babes!

Love,

Karlynn

5 from 5 votes
Dutch Oven Pot Roast
Prep Time
25 mins
Cook Time
5 hrs
 
How to make a Dutch Oven Pot Roast. I must admit, this is the best way to make a pot roast! I love my crockpot 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 (1 /6 of the roast)
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.
240
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!

8 Comments

  1. 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!

  2. 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.

  3. 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

  4. 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!

  5. 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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