This tender dutch oven roast will blow you away. With a rich gravy and vegetables cooked together in one pot it is a complete low carb meal.
OH MY did this dutch oven roast come out amazing! Yes we have made many easy dutch oven recipes in the past and still love it today. Tender and delicious, you’ve got to try this tonight.
Are you new to this way of cooking in your oven? Well I bet you’ll be hooked after trying this and our dutch oven stew too.
Grab a piece of quality beef at the store, or buy meat in bulk online and let’s get going shall we? 😉
If you’re new to using this enclosed cast iron pot, let me share a little information:
If you are new to this method of cooking you are in for a real treat. Everything seems to come out so tender and flavorful. NO you don’t need to use this only when you’re camping, you can see here we are clearly not.
I am not a camper but love mine, pretty and all. Yes I have the traditional black cast iron version too but upgraded recently to this one that has a nice coating on the inside. A bit easier than typical cast iron cleaning your pans.
What is the best thing to cook in a dutch oven?
I mean it would depend on whom you’re asking. People rave about our dutch oven corned beef and cabbage recipe. They make it that way year after year and wouldn’t have it any other way. Chicken is great too.
You really kinda’ stick everything in there, bake, and enjoy it at dinnertime. It is best for large hunks of protein like you see here. I had this roast and thought it would be perfect in this baby the other night, it was!!
Starting off on top of your stovetop you’re going to soften them a bit before searing the outside of your meat. That step isn’t a MUST either but doing so will keep the moisture in better and give the outside a bit of texture.
Bottom Round Roast Dutch Oven
We used this cut but there are so many others out there. Some are less expensive like chuck roast. This is just what I had on hand in the freezer. Of course make sure you defrost it before it’s cooked.
Just remove the veggies you cooked down initially before adding your meat or it won’t fit very well. There should be enough oil remaining in the pot so you wouldn’t need anymore.
Once both sides are nice and browned you’ll want to deglaze your dutch oven. What does that mean? I explain how to deglaze an Instant Pot and it is basically the same idea.
You know how you get a bunch of stuff stuck on to the bottom of your pot when you brown something? Well that is the good stuff really. FULL of flavor you want to scrape that off and into the sauce you will create.
Just use any sort of liquid to do this and a wooden spatula. Since I added wine I used that to do this.
Then you’re about ready to add all of your ingredients back into the pot and bake it in your oven.
Time needed: 4 hours.
Dutch Oven Roast
Add 2 tbsp olive oil into cast iron dutch oven on the stovetop over medium heat. Add the onions and chunks of carrots. Allow to brown and soften. Preheat oven to 275 F now.
Blot roast dry and then season all sides generously with salt and pepper. I even add some garlic salt too if I have it on hand. For really bold flavors use our tri tip dry rub.
Remove veggies and put aside. Add 1 – 2 more tbsp of olive oil into pot and add roast. Sear on all sides.
Take roast out and set aside. Pour in red wine (or beef stock if you’d rather cook with that). Scrape bottom to deglaze. Then put roast and veggies back in.
Pour in beef broth so it covers half of roast in pot. Sprinkle on seasonings and close lid.
Cook in your oven for 3-4 hours depending on weight and thickness. Ours was great after 3.5 hours but I kept the twine on so it was rather thick.
Check after 3 hrs. and when it is fork fall apart tender remove. Once you take the meat out, let rest on a cutting board for 10 minutes before slicing or shredding. Remove veggies with a slotted spoon and put aside.
- Make gravy
To make a thick gravy: Set dutch oven on burner on medium/high heat. Take out 1 cup of your hot liquid and whisk in 3 tbsp cornstarch until smooth.
Then pour this thickener into your pot and stir. Allow to bubble and thicken. Use 1 more tbsp of cornstarch the same way if you want to thicken even more.
If meat is being served shredded, then put your shredded meat into the pot with gravy to keep ultra moist. Serve on a bed of mashed potatoes and add salt and pepper to taste.
Roast in the Oven
This is how you want it to be. Using a fork you should be able to shred pieces off very easily. Of course the thicker your cut of beef is the longer it might take to bake.
So at hour 3 just take the lid off and pull the end with a fork. If it is still a bit hard to get a bite off then leave it in for another 30 minutes and check again.
This oven pot roast recipe is pure comfort food to the max y’all. Any way you slice it I bet it will remind you of dinner at your Grandmother’s house.
Looking for other ways of cooking beef like this? We have a few favorites here:
- Cooking pot roast in a slow cooker is great with some onion soup mix and beer!
- You can cook beef chuck roast in a pressure cooker sometime. That comes out great with a thick gravy.
Don’t want to cook vegetables in the same pot? That is okay, we have a lot of vegetable recipes you can make quickly on the side like:
- Air fryer carrots that are savory and delicious.
- And if you love squash and zucchini, try our air fryer vegetables too.
- Tender and buttery Instant Pot brussels sprouts are our fave.
We have made a slow cooker frozen roast as well in the past that turns out fall apart fork tender. Ninja Foodi roast beef and this arm roast recipe are delicious too. Give those a whirl some night too.
If you’re looking for what you should try in this pot next though, give our dutch oven whole chicken a whirl. It is low in saturated fat but full of flavor with veggies cooked together. Throw bay leaves in there too if you like.
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Dutch Oven Roast
- Add 2 tbsp olive oil into dutch oven on the stovetop over medium heat. Add sliced onions and chunks of carrots. Allow to brown and soften. Preheat oven to 275 F now.
- Blot roast dry and then season all sides generously with salt and pepper. I even add some garlic salt too if I have it on hand.
- Remove veggies and put aside. Add 1 – 2 more tbsp of olive oil into pot and add roast. Sear on all sides.
- Remove roast. Pour in red wine and scrape bottom to deglaze pot. Then put roast and veggies back in.
- Pour in beef broth so it covers half of roast in pot.
- Sprinkle on seasonings and close lid.
- Put into oven for 3-4 hours depending on weight and thickness. Ours was great after 3.5 hours but I kept the twine on so it was rather thick. Check after 3 hrs. and when it is fork tender remove.
- Take meat out and let rest on a cutting board for 10 minutes before slicing or shredding.
- Remove veggies with a slotted spoon and put aside. Set dutch oven on burner on medium/high heat.
- Take out 1 c. of your hot liquid and whisk in 3 tbsp cornstarch until smooth, then pour into pot and stir. Allow to bubble and thicken. Use 1 more tbsp of cornstarch the same way if you want to thicken even more.
- If meat is shredded, put into pot with gravy to keep ultra moist. Serve on a bed of mashed potatoes and add salt and pepper to taste.