Classic Sunday Dinner Dutch Oven Pot Roast Recipe

The best classic Sunday dinner dutch oven pot roast recipe is oven baked to perfection. Tender, juicy, covered in seasoning, this simple and easy beef recipe is a weekly tradition in our home. It is a comfort food that is hearty, filling, healthy and feeds the whole family.

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Dutch Oven Pot Roast

Dutch Oven Beef Pot Roast

Sundays are slow days in our home. We consider it our day of rest from the work that we put in all the other days of the week. I generally rise before all the others, fix my cup of coffee and start the lunch preparation for the day.

Once lunch is in the oven, I wake the children, we eat breakfast, do the chores and prepare for church. Coming home from service and having my dutch oven pot roast ready for lunch makes for an effortless meal time.

While the pot roast, carrots, green beans and sweet potatoes are generally enough for a meal, I also enjoy adding a side dish. One of my personal favorites, Loaded Roasted Cauliflower Casserole, is a simple fix ahead dish as well.

Beef Pot Roast Recipe

Chuck Pot Roast Seasoning Recipe

When I shared my dutch oven pot roast recipe on Instagram, I got a lot of people asking for the recipe. My pot roast seasoning recipe can be described best as a pinch of this, a dash of that and a bit of this or this. Am I the only one that has tendency to cook that way?

A dash of this or that, does not really help anyone who may need the exact measurements so, I put together the exact amounts that will be needed for my recipe.

Seasoning Recipe for a Dutch Oven Pot Roast

  • 3-5 lb Chuck Roast
  • 2-3 Tablespoons of fat (I personally use Lard)
  • 1-2 Tablespoons Salt
  • 2 Teaspoons Pepper
  • 1 medium onion, peeled and sliced
  • 3-4 cups Beef Broth
  • 2 Tablespoons Minced Garlic
  • 2 Teaspoons Oregano
  • 2 Teaspoons Thyme
  • 2 Teaspoons Parsley
Beef Pot Roast Seasonings

Dutch Oven Pot Roast Vegetables

The most common classic vegetables to add into the mix is carrots, potatoes and white or sweet onions. I love adding in garden fresh green beans, baby carrots and sweet potatoes for a bit of a different twist on the classic variety.

Tips for Cooking Vegetables in a Pot Roast

  • Don’t slice your carrots thin. They have a tendency to turn to mush if they are too small. I find that baby carrots work the best.
  • Yukon and red potatoes are great option to use instead of sweet potatoes. Potatoes can be cut into chunks with the peel left on making preparation for the meal even easier. If using russet potatoes, I suggest removing the peel first.
  • When using garden fresh green beans, I boil them in hot water for 10 minutes, strain and then add to the pot roast. Frozen green beans or canned will work as well.
Cast Iron Pot Roast

Kitchen Essentials You May Need

How to Make a Classic Pot Roast in a Dutch Oven

  1. Preheat oven to 350 degrees.
  2. Place a large dutch oven on the stove top burner and heat over medium high heat.
  3. Add 2-3 tablespoons of fat (I use lard) to the cast iron dutch oven.
  4. First, season both sides of chuck roast with salt and pepper. Then, place chuck roast in dutch oven and sear roast until browned, about 3 to 4 minutes on all sides.
  5. Remove the roast to a plate.
  6. Add the sliced onions to the dutch oven, browning them on all sides for a few minutes. Remove the onions to a plate.
  7. Add the carrots into the same very hot dutch oven, toss them around a bit until slightly browned. for 2 -3 minutes. Remove the carrots and place them with the onions.
  8. Add garlic to pot and saute 60 seconds.
  9. With the burner still on high, use beef broth (about 1 cup) to deglaze the dutch oven, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef broth to cover the meat halfway.
  10. Add in the onions and the carrots, green beans, potatoes as well as the herbs.
  11. Put the lid on the dutch oven, then roast for 3 hours for a 3-pound roast or 4 hours for a 4 -5 pound roast. The roast is ready when it’s fall-apart tender.

What to do With Leftover Pot Roast

Leftover pot roast is a great problem to have. I store leftovers in a glass storage container that is oven safe. The next day, I remove the lid, place the pot roast in the oven and reheat it.

Another great option is to shred the pot roast, place it in a cast iron skillet over medium heat, add some BBQ sauce and make a BBQ roasted sandwich.

If you try this recipe and love it, would you please come back and give it 5 stars? Here’s the full printable recipe for you to make this at home!

Easy Pot Roast Recipe

Dutch Oven Pot Roast

Prep Time: 20 minutes
Cook Time: 4 hours 3 seconds
Total Time: 4 hours 20 minutes 3 seconds

The best classic Sunday dutch oven pot roast recipe is oven baked to perfection. Tender, juicy, covered in seasoning, this simple and easy beef recipe is a weekly tradition in our home. It is a comfort food that is hearty, filling, healthy and feeds the whole family.

Ingredients

  • 3-5 lb Chuck Roast
  • 2-3 Tablespoons of fat (I personally use Lard)
  • 1-2 Tablespoons Salt
  • 2 Teaspoons Pepper
  • 1 medium onion, peeled and sliced
  • 3-4 cups Beef Broth
  • 2 Tablespoons Minced Garlic
  • 2 Teaspoons Oregano
  • 2 Teaspoons Thyme
  • 2 Teaspoons Parsley

Instructions

  1. Preheat oven to 350 degrees.
  2. Place a large dutch oven on the stove top burner and heat over medium high heat.
  3. Add 2-3 tablespoons of fat (I use lard) to the cast iron dutch oven.
  4. Season both sides of chuck roast with salt and pepper. Place chuck roast in dutch oven and sear roast until browned, about 3 to 4 minutes on all sides.
  5. Remove the roast to a plate.
  6. Add the sliced onions to the dutch oven, browning them on all sides for a few minutes. Remove the onions to a plate.
  7. Add the carrots into the same very hot dutch oven and toss them around a bit until slightly browned. for 2 -3 minutes. Remove the carrots and place them with the onions.
  8. Add garlic to pot and saute 60 seconds.
  9. With the burner still on high, use beef broth (about 1 cup) to deglaze the dutch oven, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef broth to cover the meat halfway.
  10. Add in the onions and the carrots, green beans, potatoes as well as the herbs.
  11. Put the lid on the dutch oven, then roast for 3 hours for a 3-pound roast or 4 hours for a 4 -5 pound roast. The roast is ready when it’s fall-apart tender.

Notes

  • Don’t slice your carrots thin. They have a tendency to turn to mush if they are too small. I find that baby carrots work the best.
  • Yukon and red potatoes are great option to use instead of sweet potatoes. Potatoes can be cut into chunks with the peel left on making preparation for the meal even easier. If using russet potatoes, I suggest removing the peel first.
  • When using garden fresh green beans, I boil them in hot water for 10 minutes, strain and then add to the pot roast. Frozen green beans or canned will work as well.





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The Best Easy Pot Roast

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