This Dutch oven pot roast is chock-full of juicy beef, succulent veggies, and a rich broth. It will fill your whole house with the mouthwatering aroma of slow-cooked beef!
What Is a Pot Roast?
A pot roast is a slow-cooked mixture of braised beef and vegetables, similar to a stew. Tough cuts of beef are the preferred choice, as they become incredibly tender with the long cook time. Onions, carrots, mushrooms, and potatoes are typically added to pot roast, but many other veggies can be included as well. Best of all, beef broth and dry red wine soak into the ingredients and contribute a deep, rich flavor. This pot roast is the perfect comfort food — like a steaming hug that warms through your bones even on the coldest days.
Dutch Oven Pot Roast Video
How To Make Dutch Oven Pot Roast
All you need for this Dutch oven pot roast is a handful of ingredients and — you guessed it — a Dutch oven. The 3-4 hours of cooking will be so worth it!
- Preheat the oven: Preheat the oven to 300°F.
- Prepare the veggies and meat: Dice all the veggies into bite size equal pieces.
- Sauté the veggies: Set the Dutch oven on the stove over high heat with one tablespoon of oil. Add the onions and cook until they are golden. Add the garlic and cook until fragrant, about a minute. Remove the veggies and set aside.
- Sear the beef: Season the meat generously on all sides with the garlic parsley salt and pepper. To the same Dutch oven, add the remaining tablespoon of oil. Place the beef into the pot and sear it on all sides until golden brown.
- Add the rest of the ingredients: Add all the veggies to the pot, then pour in the broth and wine. Cover with a lid.
- Cook the pot roast: Cook the pot roast for about three hours or until the beef is tender and easily pulled apart with a fork. Enjoy!
Hot tip: For more caramelized veggie flavor, sauté the mushrooms and carrots with the onions.
Choosing the Right Cut of Beef
A pot roast is one of the most affordable dishes to make because it utilizes cheaper cuts of beef. Let’s look at a few of the best beef options for an extra-tender pot roast.
- Chuck roast: Chuck roast is our go-to cut of beef for an amazing pot roast. This cut is taken from the upper shoulder and lower neck of the cow. It’s high in collagen and fat, which transforms into flavor and succulence when slow-cooked.
- Brisket: Beef brisket is a bit more expensive than chuck roast, but it boasts supreme tenderness when subjected to slow-cooking. Brisket comes from the belly of the cow and contains substantial protein. It’s commonly used for barbecuing, tacos, and sandwiches.
- Oxtail: Beef oxtail comes from the tail of the cow. While it looks gnarly, oxtail is full of rich beefy flavor and collagen which melts to give the pot roast a silky-smooth texture. Oxtail used to be known as “poor man’s food” since it was often discarded, but it has gained recent popularity and high praise.
Everyone has a different opinion on what composes the perfect pot roast. Make this recipe your own by adding or substituting any of these ingredients to suit your personal tastes.
- Veggies: Skip the mushrooms if you’re not a fan of them. For more heartiness, add whole baby potatoes or peeled chunks of larger potatoes during the last hour of cooking. Make sure the potatoes are completely submerged in the liquid in order for them to fully cook. If you like the sweet flavor of celery, chop it and sauté it along with the onions.
- Wine: Choose any dry red wine to add deep, rich flavor to your roast. Pinot Noir, Cabernet Sauvignon, Merlot, Zinfandel, and Syrah are all great options. Or, simply add more broth if you don’t have wine on hand.
- Herbs: Add a sprig of fresh thyme, rosemary, or bay leaves to the pot roast broth for an infusion of wonderful herby flavor.
- Other flavor boosters: Try a dash of Worcestershire sauce, tomato paste, or balsamic vinegar to deepen the umami flavor of the roast.
Tips From the Kitchen
Do you want to know the secret to a perfectly tender, richly flavored pot roast? Keep these tips and techniques in mind to set your pot roast apart from the others.
- Chop the veggies into large pieces. Two-inch sized pieces of veggies maintain their integrity the best through the long cooking process. Avoid finely chopping the veggies, as this makes them more likely to become mushy. You can even leave the veggies whole!
- Brown the beef. Searing the beef before braising adds intense caramelized flavor to the pot roast.
- Watch the level of liquid. Add just enough liquid to partially cover the ingredients — they don’t need to be completely submerged. Too much liquid dilutes the flavor of the pot roast and encourages uneven cooking.
- Season to taste. Towards the end of the cooking time, try a spoonful of the braising liquid or a veggie to determine if the roast needs more seasoning. If it does, add extra salt and pepper until your taste buds are satisfied.
- Be patient. A pot roast is one of those dishes that requires a bit of love and time to turn out perfect. Plan to slowly cook the beef for a few hours — it’ll take about three hours for a 2-3 lb. roast and four hours for a 3-4 lb. roast.
Ways To Serve
This dutch oven pot roast is classic comfort food — hearty and satisfying on its own or with your favorite sides. Garnish the juicy roast with fresh parsley and serve it over mashed potatoes, pasta, or with a side of dinner rolls for extra indulgence. Or, keep it low-carb with roasted cauliflower steaks and zucchini fries.
Storage & Reheating
If you love pot roast, we’ve got good news for you! This pot roast is even more delicious the next day when stored and reheated properly. Follow these tips to enjoy your pot roast for months to come.
- Refrigerator: To store for up to four days, place the cooled leftovers in an airtight container and refrigerate.
- Freezer: To store for up to three months, transfer the leftover pot roast to a freezer-safe airtight container and freeze. Thaw overnight in the fridge before reheating.
- Reheating: To restore the most flavor and moisture to your leftover pot roast, place it in a baking dish, cover with foil, and bake at 325°F until just heated through. If you’re short on time, a skillet or microwave also works.
Hot tip: Store the pot roast beef in the juices to keep it moist and tender!
More Beef Recipes
- Mongolian Beef — Thinly sliced beef seared with ginger and garlic in a soy-based sauce
- Braised Beef Short Ribs — Fall-off-the-bone ribs braised with onions and red wine
- Oven-Cooked Ribeye — Juicy ribeye steak seared on the stove, then broiled to perfection
- Beef Kafta Kabobs — Ground beef seasoned with a unique blend of spices and and grilled on skewers
- Preheat the oven to 300°F. Dice all the veggies into equal pieces, about 2 inches in size.
- Set the Dutch oven on the stove over high heat with one tablespoon of oil. Add the onions and cook until they are golden. Add the garlic and cook until fragrant, about a minute. Remove the veggies and set aside.
- Season the meat generously on all sides with the garlic parsley salt and pepper. Rub the seasoning in.
- To the same Dutch oven, add the remaining tablespoon of oil. Place the beef into the pot and sear it on all sides until golden brown.
- Add the cooked onion and garlic mixture and remaining veggies (carrots and mushrooms) to the pot, then pour in the broth and wine. Cover with a lid.
- Bake the pot roast for about 3 hours or until the beef is tender and can easily be pulled apart with a fork. Enjoy!