This recipe for Dutch Oven Pot Roast is a timeless classic. Carrots and onions simmer in the rich broth for hours, while the beef gets so tender that it practically falls apart on its own. How could we say no?
I’ve used slow cookers for years. I’ve got crock-pots of every size. They are so incredibly handy for getting dinner (like these pork carnitas) on the table during the week. But, a Dutch oven pot roast is absolutely magnificent.
First of all, everything comes together in the same pot, which cuts down on dishes. But, the real difference is in the level of control you have over the temperature. Because it starts on the stove, you can do things with a Dutch oven that you just can’t do with a slow cooker.
This recipe braises the chuck roast, searing it on the stove before letting it simmer for hours at low heat in the oven. This helps lock in those flavorful juices that we want. So, if you don’t have a Dutch oven yet, what are you waiting for?
Let’s address the fact that this recipe does not include the potatoes. Why is that? Because personally, I can not stand overcooked potatoes and pretty much every time you cook potatoes along with a roast they run the risk of over cooking if you aren’t watching closely.
If you’d like to cook potatoes with your pot roast, that isn’t a problem. You’ll need to add them to the pot with the roast about an hour and a half to two hours from the end of the cooking time. Or, do what I do and mash some potatoes instead when the roast is nearly done and serve them alongside it. (I LOVE these buttery herb mashed potatoes!)
This recipe calls for a chuck roast. This cut of meat comes from the shoulders of the cow, and is actually quite tough. So, if you didn’t know how to cook a chuck roast in the oven, you might end up with a meal that is very difficult to chew.
But, the magic is in long hours of low heat. This slowly transforms an otherwise unwanted piece of beef into the melt-in-your-mouth sensation I crave. My recipe calls for a five pound chuck roast, which (admittedly) is a lot of meat. But, I’ve got a lot of hungry boys.
If you want to cook a smaller chuck roast, there’s a pretty simple equation to figure out how long to cook pot roast in the oven. Plan on it taking about an hour per pound of meat. Also, nothing gives me more peace of mind than my meat thermometer. Gone are the days of cutting open chicken breasts to see if they’re done. It’s worth every penny.
I have to be honest and say that this is easily the best pot roast I’ve ever made. I used to find myself intimidated by large cuts of meat. They’re expensive. It feels like a risk, if it doesn’t turn out just right. But, this recipe for Dutch oven roast beef truly is foolproof.
If you take it out of the oven and the meat isn’t fork tender, meaning it doesn’t just fall apart when you pull at it, just put the lid back on and put it back in the oven for more time. While it’s theoretically possible to overcook a pot roast, it’s extremely unlikely that it will happen.
It’s hearty and simple and fills you right up. And while I’ll admit that it’s not really ideal for a quick dinner on a busy weeknight, that’s ok. Because sometimes, I want a meal that is going to fill the house for hours with a tantalizing aroma on Sunday afternoon. And, that’s where this kind of dish shines.
If this pot roast recipe has you craving more slow cooked, hearty meals, then don’t worry. I’ve got you covered. These delicious, perfectly seasoned green chile carnitas are great on their own, or in burritos, tacos, and even for breakfast with eggs!
And, if you’re looking for the perfect Italian pork roast, this is the one to try. Roasted all day, left falling apart and tender enough to cut with a fork, this just might become your favorite pork roast with the very first bite.
I love my creamy, rich slow cooker potato soup with a sprinkling of rosemary and thyme. It simmers in the crock-pot all day, until you are ready to eat. It’s perfect for a busy day, taking just a few minutes to assemble.
If you’re a spice lover, don’t miss these crockpot chicken fajitas. Loaded with flavorful bell peppers and onions, these are great on their own or in a tortilla. Bonus, there’s a steak fajitas version of this recipe, too!
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