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Delicious Dutch Oven Pot Roast Recipe

Audrey is a cook who loves creating new flavors by tweaking recipes to include healthier ingredients.

Dutch Oven Recipe for Pot Roast

Nothing says winter like soups, stews and basic comfort foods. Right at the top of the list for me is pot roast. I love making pot roast because it just smells so good cooking. It's also one of the simplest meals you can make.

It can also be more an elegant meal depending on how you make it and what you serve with it.

I recently found a recipe that I just had to try in the December 2010 Better Homes and Garden magazine. It's called Scott's Pot Roast and while I changed up the recipe to my own tastes and even used a totally different cut of meat, I liked his ideas so decided to give it a try.

Usually when I make a pot roast, I use my huge lidded roasting pan. I usually have enough pot roast to feed about 12 people.

Actually this recipe forced me to think pot roast on a smaller scale and I must confess, this might just be the way I cook it from now on - unless I'm expecting 12 people.

Try this Dutch oven recipe for pot roast and see if you don't agree - it's marvelous!

Recipe for Dutch Oven Pot Roast


  • 1 small rolled rump roast (see substitutions below)
  • tablespoon or so of olive oil
  • kosher salt
  • unsalted butter
  • 1 sweet onion cut into small bits
  • 1–2 cloves of garlic minced
  • 1/2-1 cup of port
  • chicken broth or water 1–2 cups
  • parsley (dried or fresh)
  • pepper if desired
  • bay leaf if desired
  • pepper to taste
  • dried thyme
  • carrots cut in long strips
  • Yukon gold potatoes or red potatoes peeled and cut in strips
  • turnips if desired, peeled and cut into strips
  • leek if desired


  1. In Scott's Pot Roast recipe, he actually rubbed the roast with olive oil, sprinkled with kosher salt and rubbed it into the meat. He then stored it in the fridge overnight. I didn't do that part!
  2. Preheat oven to 275 degrees. If you did the above, then you are all set. I didn't so I just rubbed some olive oil and sprinkled a wee bit of kosher salt on the meat.
  3. In a nonstick skillet, heat about a tablespoon of butter and about the same of olive oil. Once butter is foaming and melting, then add the roast and brown on all sides. It takes roughly 3–6 minutes per side depending on the size of the sides of the roast. Remove the roast to a plate.
  4. Add onions and garlic to the pan and cook until they begin to brown. Make sure you dislodge any browned bits from the roast and when the onions are beginning to brown, spoon or scrape this mixture into the bottom of the Dutch oven.
  5. Add port and broth. Add fresh parsley tied with kitchen string to the pan if desired and bay leaf (or sprinkle with a bit of dried parsley).
  6. Set beef on top of onions. Sprinkle liberally with dried thyme.
  7. Tear or cut some parchment paper to fit around the roast as pictured, tucking around the sides of beef. Then do the same with a piece of foil. Put the top on the Dutch oven over the paper and foil tucked inside and put into the oven. Cook for 2-1/2 to 3 hours.
  8. In the meantime, peel and cut your vegetables. I only used carrots and potatoes. Take the pot out of the oven after 2-1/2 to 3 hours and lift off foil and parchment paper. Set aside. The meat at this point should just be getting tender.
  9. Add the vegetables and place around the sides of the roast. Put the parchment paper and foil back on, return the lid to cover the pan and cook another 45–60 minutes. The beef should be very tender and vegetables well cooked but still firm and not mushy.
  10. Turn up the oven to 425 degrees. Transfer the beef to serving platter and cover with foil. Take out parsley and bay leaf if used. Strain off cooking juices and place in a small bowl, gravy boat or pan if you want to thicken it a bit.
  11. Return the Dutch oven to the oven and roast the vegetables for about 15–20 minutes just until browned. Baste with a little cooking liquid to give a nice glazed look.
  12. Skim off any fat from the cooking liquid, add salt and pepper to taste.
  13. Spoon some broth over and place vegetables and meat on a platter ready to be devoured.

Dutch Oven French Onion Pot Roast Recipe

Meats for Dutch Oven Pot Roast Recipe

This recipe can be prepared with any of these meats, pork or poultry and it will be equally wonderful!

  • 7-bone roast
  • bone-in chuck roast
  • bone-in blade roast
  • boneless chuck roast
  • substitute a chicken for the beef—use white wine and add some mushrooms
  • substitute a lean pork roast
  • you can also cook this the traditional way outside on a campfire or on the BBQ using cooking times specific to Dutch oven cooking


Dutch Oven Pot Roast Recipe Cooked Outside

© 2010 Audrey Kirchner


Kara Burwell on January 12, 2020:

What if you don’t have or me to paper? Can you use just the tin foil?

Peggy Woods from Houston, Texas on December 12, 2017:

Now that we finally have some seasonal cooler weather in Houston this recipe sounds really good to me. I would add the leeks and the turnips and everything else the recipe listed as ingredients. Yum! Thanks for sharing it with us.

Linda Rogers from Minnesota on October 12, 2012:

I am soo craving a pot roast after reading this delicious recipe. Thanks for the great information, pictures and links. I might be the only who voted beautiful on this too as I refer to recipe's as beautiful. LOL

Audrey Kirchner (author) from Washington on October 04, 2012:

Thanks 2 Patricias~

2patricias from Sussex by the Sea on October 04, 2012:

Looks yummy, and I like the links to other Pot Roast recipes.

I am adding this to my Recipe Index for HubPages.

familytraveler from Vancouver British Columbia Canada on November 29, 2011:

I love pot roast. thanks can't wait to try them!

Audrey Kirchner (author) from Washington on November 22, 2011:

Nothing like a good pot roast I always say and it is SO delicious on a cold winter day - or anytime actually. I started doing a pot roast with a whole chicken as well - very popular~~~ Six hungry kids would have been right up my alley (instead of my 3) as I always seemed to cook twice as much - but the leftovers surely help down the pike!

Eiddwen from Wales on November 22, 2011:

Mmmm sounds delicious my friend.

One to try out next week because this weeks menu is sorted.

A habit I haven't got rid of since I was bringin up six hungry kids.

So a vote up for your hard work once more and your presentation is spot on too.

I am also bookmarking into' My Best Recipes.'

Take care and I wish you a wonderful day.


Audrey Kirchner (author) from Washington on December 11, 2010:

That is interesting, Hanna - I am quite serious in the kitchen although I have had my mishaps there, too! Ah, more hubs!!

Hello, hello, from London, UK on December 11, 2010:

Sounds great, Audrie, and a must try. How come you can behave yourself in the kitchen? hahaha Have you seen Elli this autumn?

Audrey Kirchner (author) from Washington on December 10, 2010:

Thanks, Darski - and you, too girlie!

Darlene Sabella from Hello, my name is Toast and Jam, I live in the forest with my dog named Sam ... on December 10, 2010:

Yes I must say this looks yummy and now that I have become a vegan my mouth waters as I love to make pot roast, mostly pork roast, but they are so delicisous. Thank my dear friend for all your shariing this year, have a great happy holiday, rate this up peace and love darski

Audrey Kirchner (author) from Washington on December 09, 2010:

Thanks Prasetio as always for stopping by - I try to I try not to write about recipes but I just can't help myself! Sending you a virtual pot roast!

prasetio30 from malang-indonesia on December 09, 2010:

You made my day so beautiful with your recipes. I love this very much. You also made me hungry, LOL. Thanks, Audrie. I give my vote to you.


Audrey Kirchner (author) from Washington on December 09, 2010:

Firemanak - Sounds like a cool thing to do! Thanks so much for stopping by.

firemanak on December 09, 2010:

yummy...always wanted a dutch oven, my kayaking club uses one every time we are out in the middle of nowhere...someone makes up something and shares it..

Audrey Kirchner (author) from Washington on December 09, 2010:

Sandy - I love making them from time to time and I guess we forget sometimes!

SuzieCat - I always forget turnips too. I can get Bob to even eat those but not parsnips which I love!

Lela - that's an idea!

Traqqer - Hope you like it~ Thanks for stopping by!!

Chris - Too funny - you knew it was for something, right?

Katie - Thanks for stopping by - and love meals like that when it's subzero temps out!

Pamela - That was what I thought too and it sure was a great variation - and smaller for once!

Pamela Oglesby from Sunny Florida on December 09, 2010:

Audry, This sounds like a delicious and it is a bit different from what I usually do, so I think I'll try it. Thanks.

Katie McMurray from Ohio on December 09, 2010:

Great winter food and is it ever cold this year. Thanks for the great Dutch Oven recipe for pot roast. :)

carolina muscle from Charlotte, North Carolina on December 08, 2010:

Now that I know what that pot is for.... LOL

Traqqer from Atlanta, GA on December 08, 2010:

Looks delicious. Will have to try this next week. Thanks!

Lela from Somewhere near the heart of Texas on December 08, 2010:

My brother makes this with rice and calls it Roast and Rice. I thought he was saying Roasted Rice. Sure is tasty though!

suziecat7 from Asheville, NC on December 08, 2010:

I usually pop all these things into the crock pot. I never usually use turnips though and I love them. Hmmmm.

Sandy Mertens from Wisconsin, USA on December 08, 2010:

I haven't made a pot roast in a very long time. This looks yummy!

Audrey Kirchner (author) from Washington on December 08, 2010:

Fiddleman - I totally agree. With any meat though it is all about the cooking method and I always opt for slower is better! Thanks so much for stopping by.

Creativeone59 - Glad you liked it~!

Benny Faye Ashton Douglass from Gold Canyon, Arizona on December 08, 2010:

Thanks you Audrey,for a delicious recipe.Thank you for sahring it. Godspeed. creativeone59

Fiddleman on December 08, 2010:

Great recipe and i really like beef fixed in this manner, it seems to be more tender, moist and tastes so much better

Audrey Kirchner (author) from Washington on December 08, 2010:

Thanks so much coach for the read!

coachb51 from West Point, MS on December 08, 2010:

thanks for the recipe

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