This melt-in-your-mouth Dutch Oven Pot Roast is made by slowly braising potatoes, carrots, and beef in a mouthwatering combination of red wine, fresh herbs, beef broth, and fatty beef drippings. Easy to make, this classic Sunday pot roast is a true one-pot meal and the perfect comfort food.

Dutch oven pot roast made with potatoes, carrots, and beef chuck roast just out of the oven.

Best Pot Roast Recipe

Sunday night pot roast dinners bring back so many childhood memories. Back then, my favorite part of the entire meal was the carrots. I would eat them all. Now, I love everything about this easy family dinner (especially when it involves sopping up leftover gravy with chunks of buttered bread).

Most of all, though, I just really appreciate that it’s easy to make and it’s something my whole family will enjoy. I mean, motherhood, right?

But really, leftovers are great, cleanup is easy, and it’s customizable. You’ll love it!

What is a pot roast? How is it different from a beef stew?

A pot roast is a type of braised beef dish where tough cuts of meat are first pan-seared and then slowly cooked in a liquid, usually using a Dutch oven or slow cooker. It’s a two-part cooking process similar to stewing, but with braising, less liquid is used, and typically the meat isn’t entirely submerged.

Pot roasts like this one are traditionally cooked with carrots, onions, and potatoes and are also known as “Yankee Pot Roasts”. The potatoes are added in the last 30-45 minutes of cooking to prevent them from becoming overcooked.

All of the ingredients needed to make Dutch Oven Pot Roast set aside in individual serving bowls.

Ingredients in Dutch Oven Pot Roast

You can find the full list of ingredients, specific measurements, and full recipe instructions in the printable recipe card below.

Beef: Chuck roast is the more common (and popular) cut of beef for pot roast, but you can also use a brisket or a round roast. I prefer boneless chuck roast, but you can certainly use bone-in if that’s what you prefer.

Veggies: You’ll almost always find onions and carrots in a pot roast. My mother-in-law adds celery and sometimes I’ll add parsnips or butternut squash. Remember to chop your veggies into big pieces so that they don’t fall apart over the course of cooking.

Potatoes: Sometimes I’ll add potatoes (Yukon gold, baby potatoes, red potatoes) directly to the roast in the last 30-45 minutes of cooking (adding them later prevents them from overcooking) or I’ll replace the potatoes with extra veggies, and serve it with mashed potatoes.

Red wine: If you prefer not to cook with wine, simply replace it with extra beef stock. Easy peasy.

Collage of six images showing the steps in making Dutch oven pot roast: the first image shows a large uncooked beef chuck roast in a white Dutch oven; the second image shows a large seared beef chuck roast in a large Dutch oven; the third image shows a white Dutch oven filled with raw chopped carrots and onions; the fourth image shows a large white Dutch oven filled with cooking carrots and onions plus garlic, salt, pepper, and fresh herbs; the fifth image shows a large Dutch oven filled with carrots, onions, garlic, herbs, beef broth, and red wine; the sixth image shows a large white Dutch oven filled with vegetables, beef broth, red wine, and herbs with a large seared beef chuck roast placed in the center.

How to Cook Dutch Oven Pot Roast

Place the chuck roast on a large plate and pat it dry with paper towels. Once dry, generously season the entire roast with kosher salt and black pepper.
Place a large oven-safe pot or Dutch oven over medium-high heat. Add a couple of tablespoons of oil and add the seasoned roast.
Sear the roast on each side until brown, about 6-8 minutes per side, then remove the roast from the pot and set aside.
Preheat your oven to 325 degrees Fahrenheit.
Return the same pot or Dutch oven to medium heat. Add the onions and carrots to the pot and sauté for about 5 minutes or until they start to soften a bit.
Add the salt, pepper, garlic, fresh thyme, and rosemary to the pot and pour in the beef broth and wine and bring to a simmer for 5 minutes.
Place the browned roast on top of the vegetables and cover the pot with a lid or foil and place in the preheated oven.
Cook the roast for approximately 3 hours then carefully remove the lid and submerge the potatoes in the broth. Cover and continue to cook for another 30-60 minutes or until the potatoes are fork tender and the roast falls apart when you pierce it with a fork.

Cooking Tip

Use a heavy cast iron Dutch oven with a tight-fitting lid. Dutch ovens are particularly good for the long, slow cooking of meats and roasts. I love my Lodge 7.5-quart enameled Dutch oven.

Storage and Reheating

Storage: Keep leftovers stored in an airtight container in the refrigerator for up to 4 days.

Freezing: Allow leftovers to cool before transferring them to a freezer-safe airtight container in the freezer for up to 2 months. For best results, freeze without the vegetables as they do not thaw and reheat well.

Reheating: Reheat leftover pot roast in the microwave or in a preheated 325-degree Fahrenheit oven. For best results, reheat the gravy separately on the stovetop over medium heat until hot.

Large white Dutch oven filled with shredded pot roast surrounded by cooked potatoes and carrots in a rich beef gravy.

How to Serve Dutch Oven Pot Roast

This pot roast already has everything you need for a fabulous meal – juicy meat, veggies, and starchy potatoes- so it doesn’t really need anything else. That said, sometimes I’ll serve it with a loaf of crusty bread to sop up any leftover juices or a fresh green salad.

More Amazing Beef Recipes

If you try making this Dutch Oven Pot Roast Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Dutch Oven Pot Roast