Dutch Oven Pot Roast (Oven-Baked)
Updated Jan 22, 2026, Published Feb 19, 2024
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This Dutch Oven Pot Roast is baked low and slow in the oven for tender, melt-in-your-mouth results every time. Cooked in one pot with hearty vegetables and potatoes, this oven-baked chuck roast is seasoned simply and designed to be both approachable for beginners and deeply comforting.
If you’re looking for a reliable, classic pot roast that delivers rich flavor and fork-tender beef with minimal effort, this recipe does exactly that. For more hearty beef recipes, try this Prime Rib Roast Recipe, too!
Quick Look at This Recipe
- Prep Time: 25 minutes
- Cook Time: 3-4 hours depending on size of chuck roast
- Total Time: Up to 4 hours + 25 minutes
- Servings: 8 people
- Dietary Info: Gluten-free (use gluten-free broth and confirm cornstarch is certified gluten-free)
- Method: Chuck roast oven-baked in a Dutch oven
- Technique: Low-and-slow braising after searing for maximum tenderness and flavor
- Flavor & Texture: Rich, savory, and deeply comforting with fork-tender beef, soft vegetables, and an optional gravy
Why you’ll love this family-style recipe!
This is the kind of recipe I come back to again and again because it simply works. Searing the chuck roast builds deep flavor right from the start, and slow oven cooking gives the meat time to become tender and juicy without any fuss.
Everything cooks together in one Dutch oven, allowing the vegetables, wine, and broth to blend into a rich, comforting sauce. It’s the kind of meal I make when I want something reliable, cozy, and satisfying.
For more family favorites, try this Whole Roasted Chicken, my Standing Rib Roast, and this T-Bone Steak Recipe.
Made With Amore,
“This recipe is a 10 out 10!! Easy to follow and oh so yummy!! My entire family raved and ate and ate!!! Sadly no leftovers!!! I would encourage making the gravy!!!”
– Bobbie
Table of Contents
Simple Ingredients
- Chuck Roast: A well-marbled cut that’s ideal for slow cooking. As it cooks low and slow, the connective tissue breaks down, turning the roast tender, juicy, and deeply flavorful.
- Olive Oil: Used to sear the roast, creating a rich golden crust that adds depth of flavor to the finished dish.
- Onion, Carrots & Celery: This classic trio forms the aromatic base of the pot roast. The onion adds savory sweetness, the carrots contribute natural sweetness and color, and the celery brings balance and subtle depth as everything cooks together.
- Baby Potatoes: Naturally creamy and tender, these potatoes hold their shape while absorbing the flavorful cooking liquid, making them perfect for long oven braising.
- Beef Broth: The savory liquid that braises the roast and builds the base of the gravy, enhancing the beefy flavor without overpowering it.
- Red Wine: Adds richness and complexity to the cooking liquid while helping loosen flavorful browned bits from the pot after searing.
- Cornstarch: Used at the end of cooking to thicken the gravy, creating a smooth, glossy consistency that coats the meat and vegetables beautifully.
See the recipe card for quantities.
Helpful Swaps & Variations
- Wine-Free Option: Replace the red wine with additional beef broth for a similar depth of flavor without alcohol.
- Vegetable Swaps: Parsnips or turnips can be used in place of some of the potatoes or carrots for a slightly different flavor.
- Gravy Thickness: For a thicker gravy, add a bit more cornstarch slurry; for a thinner gravy, reduce the amount or add extra broth.
How to Make Pot Roast in a Dutch Oven
Get ready for the best pot roast of your life! Yes, it is that good. See the printable recipe card at the bottom of this post for more. To get started, grab all your ingredients, your Dutch oven, and preheat your oven to 325°F.
- Season both sides of the chuck roast generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the chuck roast to the heated pan and cook on all sides until browned. This helps to lock in the flavors.
- Remove the chuck roast from the Dutch oven and set it aside.
- Add the chopped onion, garlic, carrots, celery, and baby potatoes to the same pot. Cook for a few minutes until the vegetables start to soften. Then, pour in the red wine, scraping the bottom of the pot to release any flavorful bits stuck to it. Allow the wine to simmer for a few minutes to reduce slightly.
- Place the seared chuck roast back into the pot, nestling it among the vegetables. Pour in the beef broth and add the seasonings.
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake until the chuck roast is fork-tender.
- If making a pot roast gravy, mix the cornstarch with cold water in a small bowl until smooth. Carefully remove the cooked chuck roast and vegetables from the pot and set them on a plate to rest.
- Bring the pan drippings left in the pot to a gentle boil. Gradually whisk in the cornstarch mixture a little bit at a time into the boiling broth. Continue whisking to prevent lumps. Allow the gravy to simmer for a few minutes, stirring continuously, until it reaches your desired thickness. If needed, add extra broth to achieve your desired consistency.
- Serve the chuck roast sliced or shredded, surrounded by the vegetables, and drizzled with the gravy, or just pan juices.
How Long To Cook Pot Roast In The Oven
Cooking times for a pot roast in the oven can vary depending on factors like the size of the roast, the cut of meat, and the oven temperature. As a general guideline, a pot roast is often cooked at 325°F – 350°F (163°C to 177°C).
| Roast Size | Oven Temperature | Approximate Cook Time |
|---|---|---|
| 3–4 lb chuck roast | 325°F (163°C) | 2½–3 hours |
| 3–4 lb chuck roast | 350°F (177°C) | 2–2½ hours |
| 5–7 lb roast | 325°F (163°C) | 3½–4½ hours |
| 5–7 lb roast | 350°F (177°C) | 2½–3½ hours |
Doneness Tip: Pot roast is done when it’s fork-tender, not by the clock. If it still feels firm, continue cooking and check every 20–30 minutes.
My Pro Tip
Recipe Tips
- Choose the Right Cut: Look for a well-marbled cut like chuck roast. The fat and connective tissue slowly break down as it cooks, creating tender, flavorful meat.
- Sear for Depth of Flavor: Browning the roast before it goes into the oven builds rich flavor and adds a deep, savory crust to the finished dish.
- Cook Low and Slow: A steady oven temperature of 325°F to 350°F gives tougher cuts time to soften as the collagen melts, resulting in a melt-in-your-mouth pot roast. Don’t try to rush things by increasing the heat, or you may end up with a tough Dutch oven pot roast.
- Prep Vegetables Properly: Cut the carrots, potatoes, and celery into large pieces so they hold their shape and texture during the long cooking time.
- Let the Roast Rest: Rest the Dutch oven pot roast for about 15 minutes before slicing. This helps the juices redistribute so the meat stays moist and tender.
- Storing Leftovers: Store beef roast leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container or resealable bag for up to 2-3 months.
Oven Pot Roast Recipe FAQs
A tough pot roast usually means it hasn’t cooked long enough. Chuck roast needs time for the connective tissue to break down. Keep cooking it at a low oven temperature until the meat is fork-tender. It will usually soften with more time.
You only need enough liquid to partially surround the roast, not fully submerge it. The liquid should come about halfway up the sides of the meat to properly braise it while allowing flavor to concentrate. If your lid doesn’t fit tightly on the pot, you may need to add a bit more broth halfway through cooking time, as the liquid may evaporate.
Yes. Covering the Dutch oven traps moisture and heat, helping the meat cook evenly and stay tender throughout the long baking time.
Reheat leftover pot roast gently with some of its cooking liquid. Cover and warm it in the oven at a low temperature or reheat it on the stovetop until heated through. You may need to add extra broth if it seems a bit dry.
Serving Suggestions
This beef chuck roast pairs wonderfully with mashed potatoes, crusty bread, or a side of your favorite greens, like this homemade creamed spinach, making it a versatile and complete meal.
Pot roast leftovers can be versatile. Use them in leftover beef sandwiches, swap out the turkey with pot roast in this leftover turkey tacos recipe, and this pot roast casserole.
More Hearty Beef Dinners
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Dutch Oven Pot Roast Recipe
Equipment
Ingredients
For Pot Roast:
- 1 boneless chuck roast, 3-4 pounds
- Kosher salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic
- 3 carrots, peeled and cut into large chunks
- 3 stalks celery, chopped into large pieces
- 1 pound baby potatoes
- 2 cups beef broth or beef stock
- 1 cup red wine, choose a good-quality wine
- 3 sprigs fresh thyme
- 3 sprigs rosemary
- 2 bay leaves
For Gravy (optional):
- 2 tablespoons water
- 1-2 tablespoons cornstarch or all-purpose flour, use just enough to thicken
- Salt and pepper, to taste
Instructions
- Preheat your oven to 325°F.
- Season the chuck roast generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned. This helps to lock in the flavors.
- Remove the chuck roast from the Dutch oven and set it aside.
- Add the chopped onion, garlic, carrots, celery, and baby potatoes to the same pot. Cook for a few minutes until the vegetables start to soften.
- Deglaze the pot. Pour in the red wine, scraping the bottom of the pot to release any flavorful bits stuck to it. Allow the wine to simmer for a few minutes to reduce slightly.
- Place the seared chuck roast back into the pot, nestling it among the vegetables. Pour in the beef broth and add the fresh herbs (thyme, rosemary, and bay leaves).
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for about 3 hours for 3-pound chuck roast, or until the chuck roast is fork-tender. For a 4 to 5-pound roast, about 4 hours.
Make Gravy (optional):
- Combine 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Stir until smooth to create a slurry.
- Once the chuck roast and vegetables are cooked, carefully remove them from the pot and set them on a plate to rest.
- Bring the broth in the pot to a gentle boil.
- Gradually whisk in the cornstarch mixture a little bit at a time into the boiling broth. Continue whisking to prevent lumps.
- Allow the gravy to simmer for a few minutes, stirring continuously, until it reaches your desired thickness. If needed, add extra broth to achieve the consistency you prefer.
- Taste the gravy and adjust the seasoning with salt and pepper as needed.
- Serve the chuck roast sliced or shredded, surrounded by the vegetables, and drizzled with the gravy, or just pan juices.
- Enjoy your delicious chuck roast with gravy!
Notes
- Choose the Right Cut: Use a well-marbled chuck roast. The fat and connective tissue break down as it cooks, creating tender, flavorful meat.
- Sear for Flavor: Brown the roast before baking to build deep, savory flavor and a rich crust.
- Cook Low and Slow: Bake at 325°F–350°F so the collagen has time to soften. Avoid turning up the heat, which can lead to a tough pot roast.
- Prep Vegetables Correctly: Cut carrots, potatoes, and celery into large pieces so they hold their shape during the long cooking time.
- Let It Rest: Rest the pot roast for about 15 minutes before slicing to keep the meat juicy and tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is a 10 out 10!! Easy to follow and oh so yummy!! My entire family raved and ate and ate!!! Sadly no leftovers!!! I would encourage making the gravy!!!
YES!! That is how I felt when I made for our family last night- I wanted leftovers, but no such luck, ha! Yes, in my opinion the gravy is a must!
This was excellent. My family enjoyed the Pot Roast on Sunday. Leftovers tonight.
I am so happy everyone loved it! You can make my leftover pot roast pasta next! Best, Elena.
I didnโt have wine but the roast still was amazing. So flavorful and tender!
I am so glad you loved our yummy pot roast recipe!
I thought I already had my favorite pot roast recipeโฆ.until I made this one! Love, love, LOVE that flavors and texture! The pan gravy is stellar thanks to all the flavors infused in the liquids. Not a darn thing that I would ever change with this one. Thanks, Elena!
AWWW! Thanks so much. It’s a keeper๐.
Now I know why this was a Gilmore Girl favorite. ๐#iykyk
First time ever making Pot Roast. What fabulous, easy meal.
Will definitely be making it again! Such a great recipe using an inexpensive piece of meat. Plus, this is such a great time of the year at the farmers market for potatoes, carrots and onions. Perfect. Will make again, and again. Thanks Elena !
I made this for Sunday Dinner. It was easy, quick and delicious. I love so many of Elenaโs recipes. Such good home cooking and easy to follow recipes! Thank you for sharing them with us!! ๐๐๐
You are most welcome! It is my pleasure to create recipes for you. I’m glad your family enjoyed it. Here’s to many more!
This is the best pot roast recipe Iโve ever made. The family loved it and has requested I make it again. I didnโt add the potatoes though, opting to serve over a bed of mashed potatoes instead.
YAY! It is a family staple! I love serving it over mashed potatoes.
i made the pot roast recipe for dinner tonight for my family and it was absolutely delicious
Yes! It is a really yummy one!