Name: Dutch Oven Pot Roast
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Yield: 6
Ingredients: 3 lb chuck roast; 2 tbsp olive oil; 1 large yellow onion, quartered; 5 cloves garlic, minced; 2 cups beef stock (store bought or homemade); 1 cup red wine; 3 tsp dried thyme; 5 medium carrots, cut into 2" pieces; Salt and pepper, to season

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There’s nothing quite like the aroma of a pot roast slowly braising in the oven. This Dutch Oven Pot Roast recipe is my go-to for Sunday suppers or cozy gatherings—it’s hearty, rustic, and makes the whole house smell incredible. Plus, it’s a simple dish that delivers big flavor without much fuss. Let’s dive in!

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Why You’ll Love This Recipe

Fall Apart Pot Roast

Pot Roast With Carrots (not potatoes)

I used to put potatoes in with my pot roast. But my kids ALWAYS complained. So I started making mashed potatoes to go along my pot roast and they love it much better now. I’ll never admit this to them, but I love it so much better too! If you want to keep it simple, and don’t have children complaining about potatoes, then feel free to add them in alongside the carrots 🙂

Ingredient List

Here’s everything you’ll need for this no-fuss, deeply comforting Dutch Oven Pot Roast. As always, feel free to tweak it to suit what you’ve got on hand!

Chuck Roast

The unsung hero of braising cuts! Chuck roast has just enough marbling to stay juicy and tender while it slowly cooks. This cut breaks down beautifully, giving you that iconic “fall-apart” roast texture.

Salt and Pepper

Don’t skimp! This classic seasoning combo enhances the flavors and starts building the crust when searing.

Olive Oil

A drizzle for the sear—you’ll know it’s ready when it shimmers in the pan.

Yellow Onion

If your grocery store sells them, I always spring for the Vidalia Onion. Walla Walla Onions work too, but don’t tell my Vidalia onion farmer cousin!

Garlic

This recipe calls for 5 cloves of garlic. I am one of those people that measure garlic with my heart, feel free to do the same.

Beef Stock

Whether homemade (get the recipe here!) or store-bought, make sure it’s good quality since it forms the base of your sauce.

Tender Dutch Oven Post Roast On Plate With Carrots and Mashed Potatoes

Red Wine

I’m sure this is the wrong thing to say, but any old red wine will work. I’m not much of a drinker but I love using wine in cooking! The acidity and depth of the wine help balance the richness of the roast.

Fresh Thyme

Fresh sprigs infuse the whole dish with subtle, herby goodness. You can also substitute dried thyme in a pinch

Carrots

I love the subtle sweetness that carrots bring to pot roast. In this recipe, you add them in at a later time so you have all the flavor and none of the mush.

Tools and Equipment For Dutch Oven Pot Roast

Dutch oven: A heavy-duty workhorse for slow cooking. I swear by my enameled cast iron Lodge Dutch oven; it locks in heat and moisture like a dream.

Tongs: Because flipping a hefty roast in a hot pan needs control. I’ve had these OXO tongs for many years and they are still great!

Step-by-Step Instructions

Preheat and Season the Roast

First things first, set your oven to 325°F (170°C). While it warms up, grab your chuck roast and give it a generous sprinkle of salt and pepper on all sides. Don’t be shy—this step lays the foundation for all that flavor.

Tip: Let the roast sit at room temperature for 20-30 minutes before cooking. This helps it cook evenly.

Dutch Oven Post Roast Seared With Red Wine

Sear for Flavor

Heat the olive oil in your Dutch oven over medium-high heat until it’s shimmering. Place your roast in the pot and let it sizzle, 2-3 minutes per side, until every edge is beautifully browned. This step caramelizes the surface, locking in flavor for the braise.
Tip: Don’t rush this! A proper sear makes all the difference.

Sauté Aromatics

Remove the roast and set it aside. Toss the onions, garlic, and a sprinkle of salt and pepper into the pot. Sauté until the onions start to soften and the garlic becomes fragrant—your kitchen will smell heavenly by now.

Deglaze and Add Liquids

Pour in the beef stock and red wine, scraping up any browned bits stuck to the bottom. Those little pieces are liquid gold for your sauce. Bring it to a simmer, then return the roast to the pot and tuck the thyme sprigs around it.
Tip: If you’re out of red wine, sub with more beef stock or a splash of balsamic vinegar for richness.

Braise in the Oven

Cover the Dutch oven and slide it into the preheated oven. After 1½ hours, add the carrots around the roast. Pop it back into the oven for another hour or so, until the meat is tender enough to pull apart with a fork.

Helpful Info For Dutch Oven Pot Roast

What meat is used for pot roast?

For a classic pot roast, chuck roast is your MVP. It’s economical, flavorful, and braises like a dream!

Chuck roast alternatives

If youre local grocery store or butcher is out of chuck roast, don’t fear! Here are some other tasty cuts of beef that work well. Remember to look for a cut with a bit of marbling—those ribbons of fat make the roast juicy and tender.

Brisket: Slightly leaner but equally delicious when braised low and slow.

Bottom round: A bit less fatty, but still shreds apart with enough cooking time.

Short ribs: Perfect for a more indulgent variation, with tons of flavor from the bone.

Pot Roast With Mashed Potatoes

As I mentioned before, this Dutch Oven Pot Roast recipe doesn’t include potatoes because our family prefers the creamy texture of mashed potatoes as a side. For our family of 6, I peel and chop 6 potatoes while the pot roast is in the oven and make a quick milk and butter mashed potatoes on the stove. I have even done baked potatoes on the side and it was delicious!