This Dutch Oven Pot Roast recipe comes equipped with a rich and savory pot roast gravy that clings to the beef and veggies in all the right ways. The coziest of all comfort food dinners and the ultimate Sunday supper.
This fork-tender pot roast is easily customizable. The beef, carrots, and potatoes are guaranteed to come out perfectly cooked. It's the one-pot recipe that *must* be a staple in your family, and the reviews are evidence that this recipe is a keeper.
Those of you returning to this recipe will find a new look. But don't be alarmed! I have not changed the recipe! This pot roast recipe was originally published in 2018, but I've updated the post with step-by-step photos, instructions, and information to better serve our growing audience.
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Perfectly Tender Pot Roast
The best cut of beef for a tender roast is beef chuck shoulder roast, and a three-hour braise is perfect for a four-five-pound chuck shoulder.
When it comes to making a perfect pot roast, it's all about cooking the right cut of meat low and slow, at the right temperature, in the right amount of liquid, and for the right amount of time. When all of these factors come together, a fork-tender pot roast is the result every single time.
Braising sounds technical, but don't be alarmed. It simply means you are cooking something partially in liquid (not necessarily submerged) in a covered dish. Dutch ovens are your best friend for this cooking process. We follow the same steps for our equally delicious braised beef chuck roast recipe, and both are to die for. Don't sleep on braising!
After a nice crust has been developed from searing, the beef goes out and the vegetables go in for a quick sauté. This elegant yet simple pot roast only calls for onions and carrots from the vegetable department. The carrots add a subtle sweetness to an otherwise savory dish, and they're absolutely perfect coated in a thick and luscious pot roast gravy.
A bonus to this dish is that it has a built-in gravy--not broth--perfectly thick enough to cling to the meat and veggies served with your pot roast.
Pot roast that is tough and chewy is undercooked, and pot roast that is dry and tough is overcooked. With this recipe, you avoid any and all negative outcomes, which is why it truly.is the most perfect pot roast you'll ever try.
Why a Dutch Oven is Best for Pot Roast
Dutch ovens are by far the best product out there for braising meats. For this Dutch oven pot roast recipe, you need a 4-½-to-7-quart Dutch oven. It allows you to build an incredible amount of flavor in just one vessel. It is also an excellent even-heat distributor because of its thick cast iron makeup.
The perfect pot roast recipe is all about building flavor, and the sear is where the flavor begins. After the roast is seared, it leaves behind a plethora of savory fats and juices on the Dutch oven floor.
Then, the vegetables take a turn in all that beefy goodness, picking up on all those left-behind flavors. Once the vegetables have softened slightly, a bold braising liquid goes in, picking up on everything both the beef and the vegetables have to offer.
To get more Dutch oven practice under your belt, you can also use it for recipes like our marinara meat sauce, homemade baked beans, authentic carnitas, short ribs.
Ingredient Notes
Chuck Roast | This is an amazing cut for slow cooking. You typically see both chuck roast and chuck shoulder roast at the grocery store. Chuck roast has more marbling and fat, whereas chuck shoulder is leaner.
- While marbling and fat may take longer to break down, this extra fat ultimately results in a bigger, beefier flavor and a more tender roast.
- We use chuck roast for our beef stew, easy beef barbacoa, beef birria, and shredded beef tacos.
Vegetables | We opt for onions, carrots, and garlic for this dish, because we absolutely adore pot roast over mashed potatoes. However, it is traditionally made with potatoes. Our potato of choice for a pot roast is baby gold, and we've included instructions for that below!
Red Wine | A bold red wine like merlot or cabernet sauvignon will enhance the flavor of your pot roast and take it from good to spectacular. If you don't want to splurge on a bottle of wine, use beef broth in its place.
Beef Broth | Stick with unsalted or low-sodium beef broth.
Seasoning | This is the perfect roast beef seasoning: Kosher salt, black pepper, garlic powder, and onion powder. It is a simple mix that everyone already has in their spice cabinet.
- However, for an extra-special touch, use fresh rosemary and thyme.
Don't bother removing leaves from stems--just throw in whole and fish out later. It's much easier this way.
Oil | You can use avocado or canola oil, two oils with a high smoke point, meaning they do not quickly burn. To get a good sear on the meat you must work with medium-high to high heat.
Flour | Flour is used to help get a gorgeous sear on the exterior of the roast and also as a thickener to create a perfect pot roast gravy consistency.
How to Make Dutch Oven Pot Roast
An important tip before you begin: When searing a roast, ensure your meat is not going into the Dutch oven ice cold. For the best sear, allow your roast to sit at room temperature for about 30 minutes.
Ready Your Oven +Dutch Oven | Preheat oven to 325° and heat your oil in a Dutch oven over medium-high heat.
Prep the Roast | First, pat it dry with a paper towel to remove any excess water from the cut of beef. This step is essential to getting a good sear on the roast before braising, which in turn, equals flavor.
Season | Once the excess water has been removed, season the beef liberally with TAK House Seasoning, a mix of Kosher salt, black pepper, garlic powder, and onion powder--perfect for beef. Adding the seasoning directly to the meat helps to build flavor.
Coat in Flour | Before searing, coat the roast in 2 tablespoons of flour.
Sear | Place roast in Dutch oven and sear for 4-6 minutes on each side. Once the entire roast has developed a golden-brown crust, remove it from the heat and set aside on a large plate.
Sauté Veggies | Add the onion and carrots to the Dutch oven and sauté briefly to evenly coat with oil. Reduce the heat to medium, cover, and allow to cook 5 minutes, or just until barely softened. Add the garlic and sauté uncovered for an additional minute or so.
Make Pot Roast Gravy | Sprinkle in the remaining 2 tablespoons of flour and stir until the flour takes on a yellow tinge and the vegetables are evenly coated. Slowly whisk in the red wine, followed by the beef broth, followed by the beef broth, salt, and pepper. Bring to a boil over medium-high heat.
Bake | Add roast back to the Dutch oven, along with rosemary and thyme. Cover, transfer to the oven, and bake for one-and-a-half hours. Turn roast, return to the oven, and bake for an additional one-and-a-half hours.
If you are adding Baby Dutch potatoes to this roast, slice them in half and add them to the Dutch oven when there is 45 minutes left on the cooking time. Cover and return to the oven to finish cooking. Once the time is up, remove from the roast from the oven, allow to cool, serve, and enjoy.
Pot Roast Gravy
To achieve a thicker consistency for your pot roast gravy, adding just a little flour to the vegetables before adding in your braising liquid is key. This approach also eliminates the need for any sort of stovetop reduction after the pot roast has finished its stint in the oven.
When you think of a thicker consistency for gravy, think of your Southern-style gravies: country gravy, homemade gravy, and brown beef gravy.
Can I Make This in a Crock-Pot?
Yes, you can make this in a Crock-Pot, and the roast will still be delicious. However, you won't have that perfectly thick pot roast gravy. I still recommend you sear your beef in a large pan or cast-iron skillet before adding it to the Crock-Pot.
We use a similar cooking method for our slow cooker rump roast: once the meat is searing, omit the step of sautéing the vegetables and adding the flour to coat, and rather than skipping the flour for the gravy altogether, add the beef, veggies, herbs, broth, wine, and seasoning to the Crock-Pot. Cook for 5-6 hours on high or 8-10 hours on low.
Pot Roast Serving Suggestions
Shred the pot roast into hearty, bite-sized chunks for serving. This one is so tender that two forks will do the job; no knife needed!
You can serve it straight out of your Dutch oven. It is pretty to look at and one of the many perks of owning a Dutch oven.
You can also serve on a platter: place pot roast in the center, surround it with vegetables, and top off with that delicious pot roast gravy.
As mentioned above, our family loves pot roast over mashed potatoes, but if you're Team Pot Roast with Potatoes, serving the roast over egg noodles or rice is also common.
If you're looking for sides to round out the meal with some extra carbs, don't you worry. Carbs are our friends.
- Homemade Southern biscuits and cornbread are the vessels for that gravy. The Southern dynamic duo of all-time. Yeast rolls also make for perfect gravy scoopers.
- An easy, Southern-style cornbread pudding is the perfect balance of both veggies and carbs in one.
- And if you want to go straight veggies on the side, these slow cooker green beans are delicious smothered in pot roast gravy.
How to Store Leftover Pot Roast
Use leftovers in a roast beef sandwich or hot roast beef po boy. You can also swap out strips of steak in our steak quesadillas for savory shreds of tender pot roast, too.
Store | Keep in an airtight container in the fridge for 3-4 days. You can also store in the Dutch oven in the fridge--just be sure that the Dutch oven is not hot going into the fridge.
Freeze | Allow to cool and place in a freezer-safe airtight container with little headspace and freeze for 2-3 months.
Reheat | Because of the built-in pot roast gravy, you can reheat in the microwave. Start at 1 minute and add 30-second increments from there.
You can also reheat in the oven at 350°F in the same Dutch oven your roast cooked in or in a ceramic baking dish covered with aluminum foil. How long will depend on how much you're reheating.
Check after 10 minutes and add time from there if needed. If reheating from frozen, it's best to allow to thaw overnight in fridge before reheating.
5 More Comfort Food Dinners to Try
- Creamy Chicken and Dumplings
- Texas Chili Recipe
- Smothered Chicken
- Pork Chops with Mushroom Gravy
- Beef and Noodles
Fork Tender Pot Roast
Ingredients
- 4 ½ lb beef chuck shoulder roast
- 4-5 tsp TAK Seasoning (see notes below) (or use your favorite beef seasoning--enough to cover roast)
- 4 tbsp all-purpose flour separated
- ¼ c avocado or canola oil
- 1 yellow onion, quartered and thinly sliced
- 6 carrots, peeled and sliced on a ½” bias
- 2 cloves of garlic, minced
- 1 c red wine, dry and bold (such as malbec or cabernet sauvignon)
- 2 c unsalted beef broth
- 1 tsp Kosher salt
- ½ tsp black pepper
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 1 pound baby Dutch potatoes (optional), halved
Instructions
- Preheat oven to 325° Heat avocado or canola oil in a Dutch oven over medium-high heat. Pat roast dry with a paper towel and sprinkle generously with TAK Seasoning evenly on each side and rub to adhere. Coat the roast with 2 tbsp of flour.
- Place roast in Dutch oven and sear 4-6 minutes on each side. Once the entire roast has developed a golden-brown crust, remove it from the heat and set aside on a large plate. Add the onion and carrots to the Dutch oven and sauté briefly to evenly coat with oil. Reduce the heat to medium, cover, and allow to cook for 5 minutes or just until barely softened. Add the garlic and sauté uncovered for an additional minute or so.
- Sprinkle over 2 tbsp of flour and stir until the flour takes on a yellow tinge and the vegetables are evenly coated. Slowly whisk in the red wine, followed by the beef broth, followed by the beef broth, salt and pepper. Bring to a boil over medium-high heat.
- Add roast back to the Dutch oven, along with rosemary and thyme. Cover, transfer to the oven, and bake for 1-½ hours. Turn roast, return to the oven, and bake for an additional 1-½ hours. If using potatoes, add them to the pot when there 45 minutes of cooking time left, cover, and return to the oven. Once the cook time is up, remove from the oven, allow to cool, serve and enjoy.
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Notes
Nutrition
Suzanne says
Really good recipe! Thanks Kelly! 🙂
Kelly Anthony says
Suzanne! Thank you so very much!!! 🙂
Stine Mari says
This looks so yummy. Really a winter dish; hearty and comforting. I like how thorough you are with the instructions for the perfect roast. Some take many of these things for granted, but that's what makes your recipe so great. Thank you. 🙂
Kelly Anthony says
Stine, thank you so much! Those words are so kind! Hugs!!!
Michelle says
This looks so warm and comforting, I will make this once it gets colder outside for sure!
Vanessa says
That looks good! We love pot roast and meat is more flavorful when seared. It will save me a lot of time to sear a larger piece of meat compared to chicken. The dish looks delicious. Thanks for the sharing your helpful tips and recipe!
Kelly Anthony says
So true about the sear! Thanks, Vanessa!
Adriana Lopez Martin says
Wow this pot roast indeed looks so tender and love that you made it the classic way with carrots. This is a perfect meal making your pot roast next week.
Kelly Anthony says
Thank you so much, Adriana!
Gloria says
First....I LOVE my dutch ovens....and have several. This sounds delicious....and the hardest part is waiting while it cooks. The pefect way to feed a crowd, and sure to please. I would love having leftovers too.
Neha says
Such a brilliant recipe, love all the clear instructions and tips, so helpful. Can't wait to try this one out!
Linda says
Oh my! I seriously need to bookmark this recipe. The weather has been pretty cold in SF, even though it's Summer so it's a perfect excuse to start this pot roast early.
Kelly Anthony says
Any excuse for pot roast -- I'm totally down!
Arjhon Canoy says
I love pot roast and this one looks so mouthwatering tender and delicious. Can't wait to try this one, my family will surely love this...Thanks for sharing this awesome recipe.
Kelly Anthony says
Thanks, Arjhon!
Jordan says
This looks like pot roast perfection. I rarely like pot roast because so many people cook it wrong! It's gotta be tender and juicy like this – can't wait to try!
Kelly Anthony says
I completely agree! Thank you, Jordan!
Jacqueline Debono says
I love braising beef in my dutch oven. Such wonderful winter comfort food! Yours looks great. Have to give your recipe a try (when the weather gets cooler!)
Chef Mireille says
wow - looks so tender and juicy with that succulent gravy - perfect for sunday night dinner
Stephanie Simmons says
I've been looking for a good pot roast recipe! Can't wait ot make this once it gets a little colder 🙂
Mirlene says
Let me tell you....I cannot live without my Dutch oven. I love pot roast, especially the next day with brown rice. Good comfort food. Love your recipe. Crowd pleaser for sure.
Wajeeha says
This pot roast looks super delicious and comforting...thank you for all the helpful tips for making a great pot roast!
Kelly Anthony says
You are SO welcome, Wajeeha 🙂
Chris Collins says
Oh my goodness that beef looks so juicy and tender! Must try the recipe!!
Lisa | Garlic & Zest says
Pot roast is such a wonderful comfort food and yours looks positively delicious with the carrots and sauce. Wish I could snag a taste through the screen.
Annie @ Annie's Noms says
I am totally craving hearty, comforting meals now the weather is getting cooler. This looks unbelievably good, so tender! I love nothing more than fall apart beef. There's not much better in life!
Kelly Anthony says
Thank you, Annie! I totally agree!!
Sonia says
This looks and sounds so delicious and full of amazing flavors!! I am sure it will be a hit with my family and friends!
Sarah Elizabeth Gibson says
I used this recipe tonight for dinner, and oh my gosh! It turned out amazing!!! You would have thought I was a professional chef with this LOL. Thank you so much for sharing!!!! Family was amazed at "my" abilities haha!!
Kelly Anthony says
That is such a treat to hear! Thank you so much, Sarah! It's a favorite at our house too 🙂 XOXO
Tawnie Kroll says
I love hearty meals like this, can't wait to make for the family!
Kelly Anthony says
Thank you, Tawnie!
Lauren Vavala | DeliciousLittleBites says
Beef pot roast has always been my favorite dinner! That gravy looks amazing!
Emily says
Thanks so much for the detailed instructions! Now I see what I've been doing wrong.
Annissa says
This beef roast recipe is glorious! Looks so tender, tasty and juicy!
Amanda says
Your roast looks seriously perfect! Roast is always one of my favorite winter meals, so I'm definitely adding your recipe to the rotation. Can't wait to make this!
Gloria says
Nothing beats a great roast beef dinner on a Sunday. This looks mouthwatering and so tender. Leftovers would be amazing in a meat pie too. My family would totally enjoy this one.
Krista Price says
I have a venison roast that I'm fairly certain will work just as well in this recipe! This is the best pot roast recipe I think I've ever come by! I can't wait to make this! 🙂 Thanks for sharing! 🙂
Danielle Wolter says
I totally wish I was eating this right now. It sounds absolutely incredible. Love the gravy and the meat looks so tender. Perfection!
Maddy says
My husband loves pot roast! He is always begging me to make it but I haven't found a go-to recipe for it. I look forward to trying your version. It looks so delicious! Thanks for sharing 🙂
Cheese Curd In Paradise says
Perfect time of year for a roast! I love that your recipe includes red wine because I love the flavors of red meat slow cooked with red wine. I can't wait to try it.
April says
I can't believe I had to stumble upon your recipe to find out all these awesome tips! Thakn you so much for sharing them - it stepped my pot roast game up!
Janis says
This is one if the best recipes i have ever cooked. I have been making pot roast for 40 years in an electric skillet. Tried this recipe in a cast iron dutch oven. The flavor was superb, the meat moist and tender and it makes its own gravy! This will be my go to recipe from now on. I like to put potatoes in with mine but followed recipe pretty much (not fond of resemary on meat so left it off). Will try putting potatoes in with it next time.
Kelly Anthony says
What a wonderful compliment! Thank you so much, Janis. That is very kind and I'm so glad you enjoyed it!
Andrea says
It sounds like you cook the carrots with the meat for the whole time? Wouldn't the carrots be very overcooked? Or did I miss something here? Thanks for your help. Recipe sounds delicious.
Kelly Anthony says
Hi, Andrea! Thank you! The carrots do get cooked with the meat for the whole time. They will be soft, so if you'd prefer them more al dente, you can add them about 1 before the total cook time is up.
Tara says
Yum! This pot roast looks so tender! Definitely the perfect comforting meal. I love that you don't have to reduce the gravy.
Edyta says
Wow, this is amazing. I really appreciate all the tips. I guess I never knew how to make a perfect pot roast. Thank you for that!
Sally Humeniuk says
This roast looks like it will melt in my mouth. Thanks for sharing and I can't wait to try it!
Kelly Anthony says
Thank you, Sally! It pretty much will 😉 Hope you enjoy!
Mary Bostow says
YUM! Just looking at the pictures is making my mouth water! Delicious!
Katherine Hackworthy says
Great guide to cooking such a tasty meal, with some useful tips. Ideal for a good meal at Easter time.
Natalie says
I absolutely love this recipe. I was just looking for family dinner and this is it. I like the flavors and the meat looks fantastic. So tender and perfect. I will make this recipe soon. My family will enjoy this!
Ai says
This is the best looking pot roast I've ever seen! Definitely giving this a try!
Lola says
Wow, Thanks for this tempting recipe Kelly! And the tips on SEARING was really a bonus!
Tisha says
I've been craving a good comfort food dish! This is what I need
Eden says
THis is exactly how I make my pot roast! Can’t beat slow cooked chuck!
Danielle says
It is amazing how such simple steps can make such a big difference! Thank you so much for sharing your tips! I guess it is time for the juicy roast beef! 🙂
ana says
Yum! My husband will love this recipe! We're meat lovers (but specially him) and it's right up our alley!. Thank you!
Kelly Anthony says
Thank you, Ana! Us too!
Dominique | Perchance to Cook says
This pot roast looks so incredibly tender and flavorful that I'm now dreaming about it! It looks so cozy and the carrots look so good too! I can't wait to try this!
Rebecca Blackwell says
This looks soooooo good! I can't wait to try it. I totally agree the amazingness of chuck roast cooked low and slow, so I'm just wondering if you've ever made this in the slow cooker? If so, is there anything you'd recommend doing differently? Thanks!
Kelly Anthony says
No, not really! Just do all the stovetop work as directed and move it over the slow cooker and cook on low! Enjoy, Rebecca!
Anne Lawton says
there is not much that's better than a perfectly cooked pot roast. Thanks for all of your tips too!
Jessica (Swanky Recipes) says
A few years ago I started to sear the meat and I'll never go back. I love those tender brown pieces. It makes me so hungry doing this step, but it's a must to the perfect pot roast.
Karyl Henry says
These are great tips! I haven't used my Dutch oven in a while, and this recipe is a perfect reason to break it out again. I love a good pot roast, and all of the wonderful leftovers
Shannon says
This pot roast looks absolutely amazing! I need to add it to my dinner plan for the week! And I 100% agree that adding some red wine makes such a huge difference in the end result. Thanks for sharing such a tasty recipe!