Skip to Content

Dutch Oven Pot Roast

Sharing is caring!

This easy Dutch oven pot roast recipe (also known as Mississippi Pot Roast in a Dutch Oven) is a family favorite. It’s a tasty one pot beef stew recipe, combining chuck roast with potatoes, onion, carrot and pepperoncini peppers for extra flavor, all wrapped together in a deliciously rich gravy.

Dutch Oven Pot RoastDutch Oven Pot Roast

This is the best Dutch oven pot roast recipe as its rich and flavorful; and surprisingly easy to prepare and cook. Hand’s on prep time is minimal, just 15 minutes to assemble the dish. Then you place the lid on the pot and place it in the oven to bubble away.

I make my Dutch oven pot roast with vegetables, including potatoes. This means that once it’s prepared I can leave it in the oven, knowing that once it’s cooked I will have an entire meal to feed all the family. No further meal prep required!

I’ve made this Dutch oven pot roast in the oven, as I find it the easiest method, you can just get on with the rest of your day. However, you can also make Dutch oven pot roast on the stove top, you might just need to give it the occasional stir and adjust the cook times a little.

Slow cooked beef recipes like this are ideal for feeding the family, particularly over the cooler months of the year when we all want a bit of comfort from our food. The lower and slower you cook the beef, the more tender and flavourful it becomes.

If you want similar slow cooked stew recipes using your Dutch oven, try my Dutch Oven Cowboy Stew, Dutch Oven Round Steak or Dutch Oven Beef Stew.

Dutch oven pot roast recipe ingredients

  • OIL: I use olive oil to sear the roast before slow cooking.
  • BEEF: I’ve used a 2-3 pound chuck roast in this recipe which will feed 6 diners.
  • GRAVY: for ease I like to use a package of ranch seasoning mix and a package of brown gravy mix and this results in a really rich and delicious gravy.
  • SEASONING: there is so much flavor in the gravy mix that I keep the seasoning simple, adding salt and pepper to the beef.
  • VEGETABLES: I add potatoes, carrots, onion and pepperoncini peppers to the pot, making this a great one pot beef dinner.
  • BUTTER: I finish by adding some butter to the pot, which not only adds flavor, but gives the gravy a glossy shine.

How to cook pot roast in Dutch oven

Dutch Oven Pot Roast

Preheat the oven to 300 degrees F.

Warm the Dutch oven over medium heat and add the olive oil to the pan.

Place the roast into the pot and season with salt and pepper.

Sear all sides of the roast until just browned.

Remove the pan from the heat and add the beef broth.

Use a spoon to scrape off stuck-on pieces and deglaze the pot.

Dutch Oven Pot Roast

Season the meat with the packets of brown gravy and ranch.

Dutch Oven Pot Roast

Arrange the potatoes, carrots, onions, and pepperoncini peppers around the roast.

Dutch Oven Pot Roast

Place the butter on top of the roast.

Dutch Oven Pot Roast

Place the lid on top of the pot and place in the oven to cook for 3 hours 30 minutes, until the meat is tender and the vegetables are cooked through.

Dutch Oven Pot Roast

Flavor variations

  • Beef – I’ve opted for chuck steak, but you could also use other braising cuts tri-tip roast, top round roast or bottom round roast (rump roast).
  • Potatoes – I’ve used regular potatoes in this recipe, cutting them into large chunks. However, you could swap for small new potatoes, leaving them whole.
  • Vegetables -add or swap in other vegetables, try bell peppers, mushrooms, parsnip, beets or squash.
  • Fresh herbs – add some fresh herbs to the pot, try rosemary, thyme, bay leaves, of parsley.

Serving suggestions

This is a one pot beef dinner, so you cook your vegetables along with the beef. However, if you want to add a few extra vegetable sides, try these great recipes, my Roasted Brussels SproutsSlow Cooker Brown Sugar CarrotsRoasted Carrots & Mushrooms, or my Roasted Broccoli.

Dutch Oven Pot Roast

Recipe hints & tips

  • Searing and browning the chuck roast at the start of the cook will add lots of meaty flavor to the dish, so don’t be tempted to skip this step.
  • Beef does vary depending on the joint, so you may have to adjust cooking times a little, adding more time if necessary.
  • If the chuck roast looks to be drying out, just add a splash more water or beef broth to the pot.
  • To check that the beef is ready, gently press with a fork and if it starts to give and break up it is ready to serve.

FAQs

Why is my pot roast tough in Dutch oven?

If your pot roast is tough place it back into the oven to cook a little longer. Joints of beef will differ, you need time for the connective tissues within the beef to break down, leaving you with fall apart meat.

Should pot roast be submerged in liquid in Dutch oven?

The beef joint doesn’t have to be totally submerged, just around 2/3rds of the way up.

Is pot roast better in crockpot or Dutch oven?

For the best flavor I would go with the Dutch oven every time.

Can pot roast be made ahead?

Yes, this dish can be made ahead and then reheated when you are ready to enjoy. In fact it will taste even better if left to sit as the flavors will meld together and intensify. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy reheat to piping hot on the stovetop.

Can you freezer pot roast?

Yes, absolutely. Once cooked and cooled, place the beef, vegetables and gravy into an airtight container and store in the freezer for up to 3 months. When ready to enjoy, defrost overnight in the refrigerator before warming to piping hot on the stovetop. You can add a splash of water if it looks to be drying out.

Dutch Oven Pot Roast

Try some of my favorite slow cooked beef recipes here at When is Dinner

Yield: 6 servings

Dutch Oven Pot Roast

Dutch Oven Pot Roast

Dutch oven pot roast recipe (also known as Mississippi Pot Roast in a Dutch Oven) is a tasty one pot beef stew recipe, combining chuck roast with vegetables for extra flavor, all wrapped together in a rich gravy.

Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes

Ingredients

  • 2 tablespoons olive oil
  • 2 to 3 pounds chuck roast
  • 2 cups beef broth
  • 1 packet ranch seasoning mix
  • 1 packet brown gravy mix
  • 4 medium potatoes, peeled and cut into bite-sized pieces
  • 4 carrots, cut into bite-sized pieces
  • 1 medium onion, sliced
  • 1 jar pepperoncini peppers
  • 1/2 cup butter
  • Salt and pepper

Instructions

  1. Preheat the oven to 300 degrees F.
  2. Warm the Dutch oven over medium heat and add the olive oil to the pan.
  3. Place the roast into the pot and season with salt and pepper. Sear all sides of the roast until just browned.
  4. Remove the pan from the heat and add the beef broth. Use a spoon to scrape off stuck-on pieces and deglaze the pot.
  5. Season the meat with the packets of brown gravy and ranch.
  6. Arrange the potatoes, carrots, onions, and pepperoncini peppers around the roast.
  7. Place the butter on top of the roast.
  8. Place the lid on top of the pot and place in the oven to cook for 3 hours 30 minutes, until the meat is tender and the vegetables are cooked through.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 869Total Fat: 55gSaturated Fat: 25gTrans Fat: 3gUnsaturated Fat: 27gCholesterol: 229mgSodium: 1370mgCarbohydrates: 33gFiber: 4gSugar: 4gProtein: 62g

Nutritional information is approximate and provided for guidance only.

Did you make this recipe?

Please leave a comment below & if you recreate this recipe, be sure to share a photo on Instagram. Tag me @when.is.dinner and hashtag #whenisdinner!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe