If there is one thing I cook year-round, it’s pot roasts. True, I might not make a Dutch Oven pot roast during the summer months (but then again, I am thinking of getting central air conditioning installed because I’m really tired of working in a boiling hot kitchen, which will happen again this summer) but I certainly make a good slow cooker pot roast.
Why You Should Cook a Pot Roast in a Dutch Oven
The thing is….as much as I love my crock pot, there is nothing like a Dutch Oven pot roast. Nothing.That cast iron cooks up a blade or a chuck roast in around 5 hours and if you use whole vegetables, you have this crispy, yet tender roast and these amazing vegetables that have been simmering in the beef broth and wine all of those hours. The cast iron helps you achieve a crispy on the outside, tender on the inside pot roast that you don’t get with a slow cooker.
You also just don’t get vegetables that are as nice when you use a crock pot. The skin can get crispy in places and it seems to infuse them with the thyme a lot better. I’m not trying to beat up on my crock pot roasts, don’t get me wrong. That’s how I usually make my roasts. However a Dutch Oven pot roast just makes the best pot roast ever!
So while yes, I love my slow cooker for a slow cooker pot roast but if I have the time – and it’s ok to heat up my kitchen with an oven that will be on for hours – a delicious dutch oven pot roast is the only way to go.
The Best Type of Beef Roast to Use for A Pot Roast
Pot roast should always a chuck roast, a blade roast or anything that your butcher labels ” pot roast”. A pot roast is supposed to be cooked low and slow for hours on end, braising the meat until it falls apart into delicious pieces of beef. You do NOT want to use sirloins or round roasts for a long cooking pot roast.
If you are looking to use another cut of roast please see my How to Cook a Sirloin Roast and Buttery Herb and Garlic Bottom Round Roast. Those are faster recipes as those cuts of beef will NOT fall apart, ever, no matter how long you cook them, so you want to cook those faster and to a certain temperature.
How to Make a Dutch Oven Pot Roast
- Preheat your oven to 325 F.
- Sprinkle the salt and pepper over the roast.
- Add the olive oil to a Dutch oven and start heating to medium-high heat.
- Brown the beef roast on all sides, approximately 1 to 2 minutes per side.
- Place your vegetables around the roast and the garlic on top.
- Combine the beef broth and red wine together. Pour over the top of the roast.
- Sprinkle the thyme over the top.
- Cover and place in the oven.
- Roast in the oven for 4-5 hours or until the meat pulls apart when you take two forks to it. The secret is low heat and slow!
What is a Dutch Oven?
A dutch oven is a heavy lidded pot that you can use on your stove top or in the oven. It is used for braising meats and cooking stews, soups and more.
Can You Put a Dutch Oven in the Oven?
YES! The reason that dutch ovens are something that you need in your kitchen is that they transfer from stove top to oven without you having to worry about anything cracking from the heat differences! This is also why
So what is YOUR favourite way to make pot roast? Crock pot? Dutch Oven?
Happy cooking babes!
Love,
Karlynn
Dutch Oven Pot Roast
Ingredients
- 1 tablespoon olive oil
- 4 to 5 pound blade or chuck beef roast
- 6 russet large potatoes washed and kept whole
- 1 large sweet potato peeled and sliced into very large chunks
- 2 red or white onions quartered
- 10 cloves garlic whole
- 1/2 cup red wine
- 2 cups beef stock
- 1 tablespoon thyme I used freeze dried
- Salt and black pepper
Instructions
- Preheat your oven to 325 F.
- Sprinkle the salt and pepper over the roast.
- Add the olive oil to a Dutch oven and start heating to medium-high heat.
- Brown the beef roast on all sides, approximately 1 to 2 minutes per side.
- Place your vegetables around the roast and the garlic on top.
- Combine the beef broth and red wine together. Pour over the top of the roast.
- Sprinkle the thyme over the top.
- Cover and place in the oven.
- Roast in the oven for 4-5 hours or until the meat pulls apart when you take two forks to it. The secret is low heat and slow!
Video
Notes
Nutrition
PIN THIS RECIPE to your DINNER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
Steven says
Made this tonight, except used venison! Came out great! The low temp is perfect for venison! You will have to add more broth, which I did watching what was happening during cooking. I didn’t do it in the oven, but on a propane stove, still in cast-iron.
Mary says
Can I use all broth and no wine? And is rump roast an okay roast for this recipe?
Fran says
I used sirloin tip in my Dutch oven. Didn’t have red wine but broth was fine. I thickened it with Bisto. Made a nice gravy. Delicious. Any time I can use my Dutch oven I’m happy. Large enough to include veggies
MichaelnotMike says
That was, by far, the best pot roast I have ever made (a low bar) and among the best I have ever had (much higher bar). I had a 3.5 pound roast that was in a 300 degree oven for 4 hours. I had to make myself stop eating so I would have some left for the next couple days.
I can’t decide if I want to share this recipe widely or keep it to myself and try to make people think I know what I’m doing. Either way, thank you!
Hettie says
Super recipe! Easy and delicious. Perfect for a busy day. Thanks!
Patti Kellogg says
Great Sunday meal, especially on a chilly winter day. It was the best pot roast with carrots & potatoes I have ever made. I used my cast iron dutch oven. So tender. The aroma in the house for 5 hrs was wonderful and made us so darn hungry. Thank you for this wonderful recipe.
Keri says
I’m making mine right now! The house smells AMAZING!!! I just wish we didn’t have another 3hrs!! I’m gonna need to leave the house it smells soo good!!