This easy and healthy Dutch Oven Pot Roast recipe is a classic meal that will keep you warm and cozy all winter. Full of rich flavors, this pot roast is so tender, it’ll melt in your mouth. Made with simple everyday ingredients, this dutch oven roast will be on your weekly rotation!

This dutch oven pot roast is a classic comfort recipe that everyone loves. It is so easy to make with a few simple ingredients and once you’ve done the prep work, the oven does the rest!

Overhead view of a bowl of mashed potatoes with Dutch oven pot roast on top with a fork tucked in.

Why You’ll Love This Recipe

Don’t let the simple ingredients fool you. The pot roast is so flavorful and rich, thanks to all the time it spends roasting in the oven. The ingredients really come together to make for a cozy meal.
It’s quite easy to make. The cook time may seem long, but after searing the meat and sauteing the onions, the oven does the rest of the work.
What’s not to love about tender meat that falls apart on your fork? I’m truly obsessed. But don’t let the meat steal the show… the liquid? Liquid GOLD. I soak it up with bread, rice, mashed potatoes, or any carb that’s in my kitchen.

Ingredients You’ll Need to Make Pot Roast

Ingredients needed to make Dutch oven pot roast.

beef chuck roast — you’re going to want a hefty boneless beef chuck roast. You don’t need an expensive cut of meat to make pot roast. As the meat is cooked in liquid in the oven for hours, even the toughest cut of meat will become fork-tender. Use at least 3 pounds. However, if you use a large roast, make sure you have a large enough pot!
salt & pepper — I recommend using kosher salt.
oil — feel free to use any neutral oil. I’m a fan of olive oil and avocado oil.
onion — use any onion you have on hand! You can use white, yellow, or sweet onion.
tomato paste — tomato paste intensifies the flavor of the pot roast and adds more body to the liquid.
beef broth — I like using low-sodium beef broth but feel free to use regular beef broth.
canned tomatoes — I use canned whole plum tomatoes (28 fl can). You can also use diced tomatoes as well. I recommend using canned tomatoes over fresh tomatoes, as you need the liquid.
Worcestershire sauce — Worcestershire sauce tastes tangy, savory, sweet, and salty, so it adds extra umami flavor to the pot roast.
carrots & celery — these add extra flavor to the roast and help bulk up the overall meal.
garlic — the more, the merrier!
herbs — this pot roast uses bay leaves, rosemary, and thyme. I prefer using fresh herbs, but you can swap for dried herbs if you don’t have access to fresh herbs.

How to Make Dutch Oven Pot Roast

Set of two photo showing meat seasoned and seared in a pot.

Season the beef chuck roast with salt and pepper all over.
In a 5.2L or larger dutch oven, heat up the olive oil over medium heat. Add the beef chuck roast to the pot and sear each of its sides for 5 to 6 minutes. Do not move while the roast sears, so it gets a nice brown crust on it.

Set of two photos showing onions and tomato pasta cooked in a pot.

Remove the beef and set it aside. In the same pot, add the onions and saute them until softened. They should be lightly browned from the liquid in the pot. Add a splash of extra oil if needed.
Add the tomato paste and continue to saute for another minute. If needed, deglaze the pot with a splash of beef broth.

Set of two photos showing tomatoes, broth, meat, vegetables, and herbs added to the pot.

Add the beef broth, canned tomatoes, and Worcestershire sauce. Bring the pot up to a simmer.
Once the liquid has reached a simmer, add the beef back to the pot and then add the carrots, garlic cloves, bay leaves, rosemary, and thyme around it. If the beef is not covered at least 50% by the liquid, add more beef broth.

Set of two photos showing the pot roast after roasting and meat shredded on a board.

Cover the dutch oven with the lid and transfer the dutch oven to the oven, and bake for 3½ to 4 hours, depending on how tender you prefer the meat.
When ready, remove from the oven and serve with your favorite side, I like mashed potatoes.

Close up of Dutch oven pot roast over mashed potatoes.

Recipe Tips and Notes

If you are opening a new can of tomato paste for the recipe, you can freeze them in one-tablespoon portions in a freezer-safe bag. This way, you don’t end up with a forgotten, half-used can of tomato paste in the back of the fridge.
Chuck roast is a very common cut of meat to use for pot roast, but you can spring for a brisket or a round roast.
If you are using a frozen chuck roast, always make sure it is fully thawed before roasting. Once thawed, I highly recommend you pat dry the roast before you start working with it. If there is moisture on it, it’ll be difficult for the seasoning to stick, and you don’t get a nice sear.
A dutch oven is ideal as it is made from cast iron, so they retain and evenly distributes the heat very well. It can also go from stovetop to oven without issue. Don’t have a dutch oven, you can cook everything in a regular pot and once ready to go in the oven, transfer the ingredients to a deep casserole dish.
Don’t cut the carrots too small, or they’ll fall apart in the oven.
If there are brown bits on the bottom of the pot, deglaze it before adding the broth and tomatoes.
Make sure to remove the bay leaves, rosemary, and thyme before serving!

Make Ahead Tips

Meal prep: once cooled, store the pot roast in an airtight container for up to 4 days in the fridge.
Freezer: you can freeze the pot roast in a freezer-safe airtight container after it’s cooled to room temperature. It can last for up to 3 months in the freezer.

Angled view of a bowl of dutch oven roast with mashed potatoes.

Serving Suggestions

Here are some of the go-to recipes that I enjoy serving with my dutch oven roast recipe.

Dutch Oven Pot Roast

5 from 1 vote

Print Rate

Prep Time: 20

Cook Time: 4

Total Time: 4 20

Servings: servings

Ingredients

3 lb beef chuck roast
2 tsp kosher salt
1 tsp pepper
1 tbsp oil
1 large onion, sliced
2 tbsp tomato paste
3 cups beef broth, low-sodium preferred
1 (28 fl) can whole plum tomatoes
3 tsp Worcestershire sauce
4 large carrots, cut into 1½" thick diagonals
2 celery, cut into 1½" thick diagonals
2-4 cloves garlic, smashed
2 bay leaves
2-3 sprigs rosemary
2-3 sprigs thyme

Equipment

Dutch oven

Instructions

Preheat oven to 300F
Season the beef chuck roast with salt and pepper all over.
In a 5.2L or larger dutch oven, heat up the olive oil over medium heat.
Add the beef to the pot and sear each side for 5 to 6 minutes. Do not move while the roast sears. Remove the beef and set aside.
In the same pot, add the onions and saute them until softened. They should be lightly browned from the liquid in the pot. Add a splash of extra oil if needed.
Add the tomato paste and continue to saute for another minute. If needed, deglaze the pot with a splash of beef broth.
Add the beef broth, canned tomatoes, and Worcestershire. Bring the pot up to a simmer.
Once the liquid has reached a simmer, add the beef back to the pot and then add the carrots, garlic cloves, bay leaves, rosemary, and thyme around it. If the beef is not covered at least 50% by the liquid, add more beef broth.
Cover with the lid and transfer the dutch oven to the oven, and bake for 3½ to 4 hours, depending on how tender you prefer the meat.
When ready, remove from the oven and serve with your favorite side, I like mashed potatoes.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Main Course

Cuisine: American

Nutrition Disclaimer

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