If you’re going to make one last cold weather comfort food meal before Summer, this Dutch Oven Pot Roast Recipe is it! We braise this pot roast in the oven slowly to get that fork tender meat. Simple ingredients and an easy process make this the perfect relaxed Sunday Dinner.
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How To Slow Cook Pot Roast In A Dutch Oven
Cooking roast in the oven is simple. Just sear the meat to keep those juices in. Saute the onions then deglaze the pan. Return roast to pan and cook in the oven until tender.
We are cooking the roast at a lower temperature for several hours. This is basically like slow cooking the pot roast but in the oven instead of the crockpot.
What Is The Best Cut Of Meat For Pot Roast
Beef Chuck Roast is the best cut to use for pot roast. Bone-in or not is up to you. I prefer boneless so that I don’t have to fuss with removing the bone before serving. But, bone-in always has more flavor.
What Temperature Do You Cook Pot Roast In The Oven
We are cooking our pot roast at 325ºF. This ensures a tender, falling apart pot roast that is not dry.
How Long Do You Cook Roast In The Oven
For a 3 pound roast cook for 3 hours total. If after 3 hours the roast isn’t quite tender enough for your liking, add another 30 minutes.
How Do You Know When The Roast Is Done
It will be so tender that you can pull it apart with a fork. How done is a matter of preference. This recipe will make a roast that pulls apart easily but still stays together in chunks because that is my preference.
Add 30 minutes for even more tender meat. Or cook a little less if you prefer slice and serve pot roast.
What Does It Mean To Braise Meat
Braising involves searing the meat at a high heat then adding liquid, covering and cooking low and slow.
Braising gets you than unbelievably tender meat that is juicy as well.
Ingredients Needed For Braised Pot Roast (screenshot for grocery list)
- Boneless Chuck Roast
- Sweet Onion
- Red Wine
- Beef Broth
- Bay Leaf
- Worcestershire Sauce
- Baby Potatoes
- Crimini Mushrooms
How To Cook Pot Roast In The Oven
- Heat oil in large dutch oven over medium/high heat. Generously salt roast then place in preheated dutch oven. Sear 3-4 minutes on each side. Remove and set aside.
- Reduce heat to medium and add onions. Saute for 2 minutes.
- Add wine and deglaze pan, scraping all the bits off the bottom and simmering the wine for 1 minute.
- Add broth, garlic, thyme, rosemary, bay leaf, Worcestershire sauce, salt and pepper. Cover and bake at 325ºF for 1.5 hours.
- Add carrots, potatoes and mushrooms to dutch oven. Cover and bake 1.5 hours.
- Check tenderness. If extra tender pot roast is preferred, cook 30-45 minutes more.
*If gravy is desired, remove roast and veggies from dutch oven. Place dutch oven on stove over medium heat. Mix 1 Tablespoon corn starch with 1 Tablespoon water and add to juices in pot. Whisk and simmer until gravy has thickened to desired consistency.*
The vegetables cook with the roast and make a great side dish. If you need a few more side dishes to serve alongside, check out these easy sides:
Mashed Potatoes with Spinach: These mashed potatoes are simple, tasty and Whole 30 friendly. The spinach adds an extra pop of nutritious veggies too.
Pesto Mozzarella Stuffed Dinner Rolls: These rolls are good with just about any meal but work especially well with a meaty pot roast. Super soft, flaky and easy to make.
Easy Rice Pilaf: Most people think potatoes when it comes to pot roast sides. But, this rice pilaf tastes great with any type of meat.
Cheddar Bay Drop Biscuits: Delicious cheesy biscuits are prefect for soaking up that pot roast juice.
Crispy Balsamic Brussels Sprouts: Brussels sprouts and pot roast are a match made in heaven.
Get What You Need For This Recipe: LARGE DUTCH OVEN
Nutrition Information Yield 4 Serving Size 1
Amount Per Serving Calories 695 Total Fat 32g Saturated Fat 8g Trans Fat 1g Unsaturated Fat 22g Cholesterol 97mg Sodium 1150mg Carbohydrates 61g Fiber 6g Sugar 13g Protein 38g