Dutch Oven Pot Roast

This Dutch oven pot roast is the ultimate comfort food. It combines seared and slow-cooked chuck roast with savory pancetta and a host of tender veggies, all simmered in a flavorful broth. I love how easy it is to make!

Love roasts and beef recipes? Try sirloin tip roast, bottom round roast, ribeye roast, and top round roast.

Whether I’m trying to stay warm on a chilly winter evening or just need a hands-off weeknight dinner to feed my family, my go-to dish is a Dutch oven pot roast. The meat melts in your mouth and soaks up every ounce of the broth. It’s also surprisingly easy to make, with hardly any hands-on time required. 

Table of Contents

1. What is pot roast?
2. Ingredients needed
3. How to cook a pot roast in the Dutch oven
4. Alternative cooking methods
5. Recipe tips and variations
6. How to store leftovers
7. More delicious beef classics to try
8. Dutch Oven Pot Roast (Recipe Card)

What is pot roast?

Pot roast refers to seared, slow-cooked beef simmered in a rich broth, herbs, and veggies until the meat falls apart.

Like a Mississippi pot roast, It’s one of my favorite winter dishes to make my family because it needs little prep, and it makes the house smell incredible. Here are some reasons why I love this recipe:

• Cost-effective. The best meat for pot roast is the cheapest since it’s tough and requires patience to cook properly. Lucky for us, this recipe has the oven doing most of the heavy lifting. 
• One-pot meal. This all-in-one recipe comes together with just one Dutch oven, so cleanup is a breeze. 
• Perfect flavor and texture. Between the seared, caramelized exterior of the roast and the buttery smooth interior, this dish explodes with flavor and texture. I mean, the meat melts in your mouth!
• Amazing leftovers. What we love most about this recipe is how good it tastes even a day or two after you cook it. As the beef continues to absorb flavor from the broth, it only gets more tender and flavorful.

Ingredients needed

• Boneless chuck roast. This may also be referred to as stewing beef, and it’s best for slow cooking. I used a 3-pound roast for this recipe, but it’s very easy to adapt to whichever weight your beef is. You can use a bone-in chuck roast, but you’ll need to increase the cooking time by 15 minutes.
• Salt and black pepper. To taste.
• Olive oil. For searing the beef. I tested this recipe with butter too, and found it was a little too much (especially with the remaining ingredients).
• Pancetta. For an irresistible savory element. You can also use bacon.
• Onions and garlic. Essential aromatics for any good pot roast.
• Beef broth (Beef stock). Preferably low-sodium beef broth.
• Beer. The secret ingredient that adds a subtle layer of flavor. The alcohol should cook out, but you can replace it with extra broth if you prefer. Red wine will also work.
• Water. To thin out the broth. 
• Passata (tomato sauce). For flavor and to build the broth. It may also be labeled as tomato purée or strained tomatoes. 
• Worcestershire sauce. Just a touch to really elevate the roast’s natural flavor.
• Fresh thyme. For fresh flavor and herbaceous flavor. 
• Bay leaves. For flavor and to add a delicious aroma. 
• Brown sugar. Just a little goes a long way to elevating the rest of the ingredients.
• Carrots, celery, and potatoes. Stewing vegetables to add flavor and make for a hearty recipe.
• Fresh rosemary. For garnish.

How to cook a pot roast in the Dutch oven

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Sear the beef: Preheat the oven to 350F/180C. Season the beef with salt and pepper. Then, add the beef to an oiled Dutch oven set over medium-high heat. Sear the beef on all sides until it’s no longer pink, then set aside. 

Step 2- Build the broth: Add the pancetta to the Dutch oven and cook for 1-2 minutes, followed by the onion and garlic. Then, add the beef broth, beer, water, passata, thyme, bay leaves, and brown sugar. Bring to a boil. 

Step 3- Add the vegetables and beef: Add back the beef and vegetables to the Dutch oven and put the lid on. 

Step 4- Bake the pot roast: Put the roast in the oven and bake for 2-2 ½ hours or until the beef is tender. 

Alternative cooking methods

While I prefer the low and slow oven approach for the meat, I’ve tested this exact recipe in the instant pot and the slow cooker. Here is how you’d make it:

Instant pot method: Once the beef and vegetables have all been seared on the stovetop, add them to the instant pot, secure the lid, and pressure cook for 70 minutes. Now, allow to naturally release for 15 minutes.

Slow cooker method: Sear the beef, then add it to the slow cooker, along with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

Recipe tips and variations

• Pat dry the meat before searing. It might seem as though this is common sense, but trust me- you want the meat to be completely dry to sear well, which in turn traps in all the juices.
• Sauté the vegetables. After searing the meat, add a little extra oil and sauté the veggies to extract more flavor and get some caramelization. 
• Don’t have a Dutch oven? Swap it for a baking dish wrapped tightly in foil. 
• Cut the vegetables to the same size. So they cook evenly.

How to store leftovers

To store: Leftover roast beef should be stored, covered, in the refrigerator for up to one week. 

To freeze: Allow leftover pot roast to cool completely, then freeze it in an airtight container for up to 3 months. Let frozen leftovers thaw overnight in the fridge or add more reheating time. 

To reheat: Microwave them for 30-40 second spurts or reheat in a small saucepan until warm.

More delicious beef classics to try

• No bean chili
• Tri-tip steak
• Cheeseburger soup
• Round steak
• Beef tips and gravy
• Oxtail soup
• Oven baked tri tip roast
• Meatballs and gravy
• Beef shanks
• Dutch oven beef stew