Classic Pot Roast

Our classic pot roast recipe uses the best cut of meat for the juiciest and most tender roast that’ll just melt in your mouth! This rich, hearty meal will fill you right up.

Dutch Oven Pot Roast

If you still need to make a juicy pot roast in a Dutch oven, this is your chance! The convenience of an Instant pot or Crockpot is certainly unmatched, but we find that the Dutch oven will always reign king for making the best-tasting pot roast every time. 

Dutch ovens are made from cast iron, making them the BEST for retaining and evenly distributing heat.

What is Pot Roast vs. Chuck Roast?

A chuck roast is any cut of meat from the steer’s chuck (a.k.a. shoulder). Unlike a chuck roast, a pot roast isn’t a specific cut of meat. Instead, it’s a method of preparing a cut of meat by slowly braising it in liquid (e.g., stock or wine) until juicy and tender.

Pot roasts are commonly made with chuck and are easy to cook in an instant pot, slow cooker, or Dutch oven. The result? A rich, juicy roast that is fall-apart tender!

Pot Roast Featured Ingredients

Meat: For this recipe, we used a 2.5 lb. chuck roast serving 6 people. We’re confident that anything between 2.5 and 4 lbs. will work just as great for this recipe.

Veggies: Don’t skip the veg! These simple, hearty vegetables cook simultaneously as your pork roast, giving you a finished dish with lots of flavor.

• White onion
• Garlic
• Carrots
• Celery
• Baby potatoes
• Bella mushrooms

Seasonings: This recipe uses our own easy pot roast seasoning blend. This delicious dry rub is made with a mixture of smokey, sweet, and salty spices that will add the perfect flavor to your pot roast! Here’s what we use:

• Brown sugar
• Garlic powder
• Onion powder
• Dried oregano
• Dried thyme
• Dried parsley
• Coarse salt
• Black pepper

Gravy: It’s super easy to make the gravy for this pot roast! Once your meat has finished cooking, add a little cornstarch to the braising liquid so that it thickens into a gravy.

How to Make the Best Pot Roast

SEASON CHUCK ROAST

To start, mix your pot roast seasoning ingredients in a small bowl. Then sprinkle the seasoning over the chuck roast, massaging it into the meat with your hands until completely coated. Let the roast sit in the seasoning for at least 30 minutes.

PREHEAT OVEN + SEAR MEAT

Preheat the oven to 300°F and heat a large Dutch oven over medium-high heat. Next, add olive oil. When fragrant, add the roast to the oil and sear on all sides for 3-4 minutes. Once your meat is golden brown, remove it from the Dutch oven and set aside.

DEGLAZE

Pour in the red wine and scrape the brown bits from the bottom with a spatula to deglaze the Dutch oven.

What is deglazing? Deglazing the bottom of the pot is an essential step in preventing the burn notice from happening. Essentially you use a liquid (in this case >> red wine, beef broth, and Worchestershire) to remove all the brown bits from the bottom.

SAUTÉ VEGGIES

Next, add the onion to the wine, season with salt, and saute for 2-3 minutes. Then add the garlic and cook for an additional minute.

Once the garlic is fragrant, add the carrots, celery, and potatoes. Stir everything together, and then let the veggies cook for 4-5 minutes.

Pro tip: Make sure you’re slicing your veggies, so they’re all similar in size. This will ensure that your veggies have the same doneness at the end.

CREATE THE BROTH + BAKE

In a separate bowl, whisk together the beef broth, mustard, and Worcestershire sauce. Then pour the liquid over the veggies. Next, place your fresh herbs on top of the veggies to roast.

Cover your Dutch oven and bake for 3-4 hours until the roast falls apart with a fork. After two hours, flip the roast so that each side has a chance to roast in the braising liquid.

Size & Cook Time: Please note that your cook time in the Dutch oven may vary if your meat is smaller or larger than 2.5 lbs.

MAKE THE GRAVY

Once your pot roast is finished baking, remove the meat and veggies from the Dutch oven and set aside. Carefully discard the herb stems, add the cornstarch to the pot, and whisk it into the braising liquid.

Pro tip: DO NOT add the cornstarch if the braising liquid is no longer hot! If it isn’t hot, bring the liquid to a boil over high heat and then add the cornstarch.

Add your roast and veggies back into the pot with the gravy to get ready to shred and serve!

SHRED POT ROAST + ENJOY

Now that your veggies are cooked, your gravy is made, and your meat is tender, it’s time to shred your meat!

Use two forks to shred the pot roast into large chunks. We like to drizzle a bit of flavorful gravy over the shredded beef to keep things nice and juicy.

Pro tip: discard any large chunks of fat before serving!

ENJOY your classic pot roast recipe!

Storing Your Beef Pot Roast

Store your pot roast in an airtight container in the fridge for 5 days or up to 3 months in an air-tight container in the freezer.

To Reheat Pot Roast

Place your leftover pot roast and veggies in an oven-safe dish, and cover. Reheat at 325°F for 10-15 minutes or until completely warm.

To reheat on the stovetop, place your leftover pot roast and veggies in a heated pan with olive oil, and sauté on medium heat until warm.

Dutch Oven Pot Roast FAQs