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Classic Baked Dutch Oven Pot Roast Recipe

Pot roast is a hearty meal with beef chuck roast, vegetables, flavorful red potatoes, and seasonings cooked in a one-pot Dutch oven.

You end up with tender meat, soft-cooked veggies, and a complete meal that everyone loves.

And it’s comfort food at it’s finest.

Dutch Oven Pot Roast

Beef chuck roast in a dutch oven

Dutch oven beef chuck roast recipes are always wonderfully delicious.

We love a flavorful pot roast around here for several reasons. They are so easy to make, they will feed a crowd, they are versatile, and they are so tasty and filling.

This is one of those comfort foods that the whole family will love.

If you don’t have a Dutch oven, you can cook the same great recipe in a Crock Pot on low for eight hours.

Pot roast in a white bowl

Pot Roast Ingredients

  • Olive oil
  • Black pepper
  • Boneless chuck roast
  • Diced onion
  • Minced garlic
  • Diced celery
  • Carrots
  • Red potatoes
  • Worcestershire Sauce
  • Red wine vinegar
  • Beef broth (or beef stock)
  • A packet of dried onion soup

Full recipe with measurements and instructions listed at the bottom of the post in the recipe card.

How To Make The Easy Dinner

  1. Place the Dutch oven on the stovetop and turn on medium-high heat.
  2. Pour the olive oil into the Dutch oven. (Be careful it will be hot and popping).
  3. Next, place the meat into the pot and sear for five minutes on both sides.
  4. Add the remaining ingredients and place the lid on top.
  5. Bake in a 375-degree oven for four hours or until you have a tender pot roast.
Chuck roast in a red dutch oven

Step-By-Step Instructions

If this is your first time making the dish, you can print out the recipe card below with the directions or follow along with the step-by-step instructions right here.

Pouring olive oil into a dutch oven

Start by placing the Dutch oven on top of the stove and turn the burner on medium-high heat.

Once the pot heats up, pour the olive oil into the pan (be careful as the oil might pop up out of the pan).

You will be starting the recipe out on the stovetop and moving the pot to the oven after a few steps.

Searing the meat is an optional step. You don’t have to do it, but searing seals in the flavor; however, it will still taste great if you skip this step.

For this recipe, I used a 5.5-quart Dutch oven.

There are a lot of good Dutch oven brands out there to choose from. If you don’t want to spend a lot you can still get a very nice Dutch oven at Home Goods or TJ Maxx when they have them in stock.

Searing chuck roast in a dutch oven

Place the beef chuck roast into the bottom of the pan and sear it for five minutes on each side.

The idea is to get the meat a little bit crusty on each side.

chuck roast with veggies in a pot

After searing the beef, dice the onions and the celery and add them to the pot.

You can use either white or yellow onions.

Pot roast with carrots

Next, add the carrots and the minced garlic.

I used baby carrots so I didn’t have to peel or cut them. I also bought the garlic already minced. It just makes life a little easier if you can have those things pre-minced.

You can also use garlic cloves and mince those instead if you would like to do that.

Pot roast with tomatoes

Slice the tomatoes and add them to the pot.

Onion mix on pot roast

Sprinkle the dried onion soup mix over the top of the vegetables and meat.

The onion soup is going to add so much flavor to the recipe.

I buy the Lipton or generic soup mix that comes with two packets. One packet is just enough for this recipe.

Pouring Worcestershire sauce in a pot

Next, pour the Worcestershire sauce on top of the ingredients.

Pouring red wine into a pot

Pour the red wine vinegar into the pot next.

You can use either red wine vinegar or red wine for the recipe. Both taste great.

Pouring beef broth into the pan.

Pour the beef stock (or beef broth) into the pot.

Red potatoes in a pot

Cut up the red potatoes and add them in. Sprinkle some pepper on top and give everything a good stir.

I didn’t use any salt in this recipe because there is already a lot in the onion soup mix.

Dutch oven with lid

Place the lid on top. Cooking time is for three-and-a-half to four hours at 375-degrees.

If the roast is not tender and the potatoes are not soft, cook for at least 30 more minutes or until the roast is tender.

The internal temperature of the meat should be 195-200-degrees. And, the meat will be falling apart. It’s the best tender beef recipe.

There is a lot of liquid in this recipe, so the food will be nice and tender when it’s done cooking.

Cooked pot roast in a dutch oven

The good thing about this recipe is that it is a wonderfully easy recipe for Sunday dinner, family gatherings, or any time in between.

Sides To Serve With The Beef Chuck Roast Recipe

Pot roast in a white bowl

We eat this like a bowl of soup and the pan juices taste amazing. My husband said it is his favorite pot roast recipe.

More Delicious Slow Cooker Meals

How Do I Store Leftovers?

Be sure to store the leftovers in an airtight container in the refrigerator. When you’re ready to eat some more, add it to a microwave-safe bowl and microwave for two to three minutes.

Be sure to add some of the juices to the bowl before microwaving.

It will still be a tender roast when reheated the next day.

Chuck roast in a dutch oven

Beef Chuck Roast Recipe – The Classic Pot Roast

Be sure to print out the classic recipe below. The tender beef and vegetables are a delicious meal that everyone in the whole house will love.

Chuck roast in a dutch oven

Classic Baked Dutch Oven Pot Roast Recipe

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes

Slow cooking pot roast is a wonderful recipe that turns out tender beef and vegetables. From the cutting board to the pot, the recipe is easy to make and get cooking in your large Dutch oven.


  • 1 Tablespoon olive oil
  • 1 teaspoon black pepper
  • 3 pounds boneless chuck roast
  • 1/2 diced onion (yellow or white)
  • 1 Tablespoon minced garlic
  • 4 stalks diced celery
  • 8 ounces baby carrots
  • 1.5 pounds red potatoes
  • 3 tomatoes, sliced
  • 2 Tablespoons Worcestershire sauce
  • 1 cup red wine vinegar (or red wine)
  • 2 cups beef broth or beef stock
  • 1 ounce onion soup mix


  1. Preheat the oven to 375-degrees.
  2. Place the Dutch oven on the stovetop and turn the burner on medium high heat.
  3. Once the pan heats up, pour the oil into the pan (be careful as the oil may pop in the heat).
  4. Add the chuck roast and sear for five minutes on each side. It will sizzle.
  5. Next, add the onions, celery, garlic, tomatoes, carrots, Worcestershire sauce, red wine vinegar, beef broth, pepper, dry onion soup mix, and potatoes and stir.
  6. Cover with the lid and place in the oven.
  7. Bake for three-and-a-half to four hours or until the meat and potatoes are tender.


TIP: If you don't have a Dutch oven, you can easily make this recipe in a slow cooker. Add the simple ingredients to a Crock Pot and cook at the low temperature for eight hours or until the meat is tender.

The recipe can also be made in the Instant Pot. Just check your manual for times.

You can make a rich gravy with the liquid by adding flour to your large pot and cooking for several minutes on the stovetop, after removing the meat and vegetables.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 546Total Fat: 28gSaturated Fat: 11gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 141mgSodium: 792mgCarbohydrates: 26gFiber: 4gSugar: 5gProtein: 46g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Miz Helen

Wednesday 29th of September 2021

I just pinned your delicious pot roast to our features board. We featured your awesome post on Full Plate Thursday, 555 last week and thanks so much for sharing with us. Hope to see you again soon! Miz Helen

Susan Gunn

Sunday 19th of February 2023

@Miz Helen,

The recipe calls for one cup of red wine vinegar (or red wine). I wish I had used red wine. One cup of vinegar is WAY too much.

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