Dutch Oven Roast Beef (Sweet Miah’s Signature Dish)

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There are some meals that give off all the comfort food feels! This classic pot roast recipe uses a humble chuck roast cooked in an old-fashioned cast iron pot to make the best Dutch oven roast beef you have ever had.

A white plate with pot roast and roasted vegetables.

The winter season is usually when we all desire those rich, comforting foods, but we have come to love this recipe at any time of the year.

Why I Love Dutch Oven Roast Beef

In the summertime here on the farm, we usually eat dinner late in the evening. We generally wait until the cool of the day before we start cooking, and we are usually so busy outside that we don’t come in until after dark. 

This particular dish is Sweet Miah's meal to cook! The first time I prepared and served it we all thought it was OK, but lacking in some areas.

Then one evening Jeremiah decided to give it a try, and it was really, REALLY good! He is a very organized, direction-following cook, and apparently that quality is required to have a beef roast turn out to perfection. 

Now don’t get me wrong, it is still OK to adjust a few of the flavors. For instance, if you love the taste of garlic, feel free to add an extra clove (or five). 

Why Use a Dutch Oven for This Recipe

Some of you may wonder if a beef roast is better in a crockpot (slow cooker) or Dutch oven and, in my humble opinion, the Dutch oven is definitely the way to go.

Dutch ovens can be used on the stovetop, and in the oven. This allows you to sear the meat, roast it with vegetables, and prepare the gravy all in a single pot. Anytime I don't have to clean more dishes it's a win!

The design of a Dutch oven conducts heat and transfers it to the food inside. The oven-safe lid allows for the heat to be evenly distributed as it traps the heat inside moving it in all directions.

This allows for an efficient way to slow cook an affordable cut of beef to tender perfection while retaining moisture and flavor.

The recipe starts at minute 10:40 of the video below!

Ingredients Needed

  • Chuck Roast – Do not substitute round roast for chuck roast. It is a much leaner cut, and will not yield a tender roast.
  • Salt and Pepper – Feel free to adjust to taste.
  • Butter – Salted or unsalted butter can be used interchangeably in this recipe.
  • Olive Oil – I recommend extra virgin olive oil or avocado oil. They both have higher smoke points and will withstand the heat needed to sear the roast.
  • Garlic Cloves – Garlic powder can be used if that's all you have on hand.
  • Onions – Yellow or red are equally as delicious in this recipe. Pro Tip: Place a damp paper towel next to the onions when slicing them. The paper towel will absorb the compounds instead of your eyes, so the onions won't make your eyes water.
  • Beef Broth or Beef Stock – enough to fill the pan ¾ of the way up the roast.
  • Worcestershire SauceRaise your hand if you struggle to pronounce Worcestershire too!
  • Vinegar – Vinegar helps break down the fibers of the meat to tenderize them. We love the flavor of apple cider vinegar in this recipe, but feel free to play around with the vinegar of your choice.
  • Bay Leaves
  • Celery Seed
  • Thyme
  • Onion Powder – If you like the flavor of onion, this boosts the onion flavor in the sliced onions mentioned above.
  • Sugar – Do not be tempted to skip the sugar! The sugar in this recipe is not for the purpose of sweetening. Sugar is a natural tenderizer and is critical for the best results.
  • Cornstarch – Flour or another thickener may be used in place of cornstarch.

Sliced onions on a cutting board.

Supplies Needed

  • Large Dutch Oven – Cast iron cookware is my favorite cookware. To learn all about cast iron check out The Case For Cast Iron. An enameled cast iron Dutch oven is definitely my pick for this recipe, but use what you have!
  • Measuring Cups & Spoons – Some people are pros at eyeballing their ingredients and don't need measuring cups and spoons. If you are one of these people, go for it!
  • Knife – A sharp butcher knife is ideal.
  • Wooden Spoon – If your Dutch oven is enamel cookware, a wooden spoon will help protect from scratching the surface.

How To Make Dutch Oven Beef Roast

This recipe is from Little Spice Jar and she calls it her French Onion Pot Roast. We've definitely made our own adjustments to the recipe for how we like it best, but it's worth giving her the credit as everyone has to start somewhere with their recipes!

  1. Preheat the oven to 275° F.
  2. Trim fat off the roast, and season generously with salt and pepper.
  3. Heat the butter and a tablespoon of oil in a large Dutch oven, and sear the meat on all sides for 2-3 minutes per side. This helps to seal in the juices resulting in a tender and juicy roast.
  4. Remove roast and place on a plate.
  5. Add remaining oil to the pan, add the thinly sliced onions, and sauté for 2-3 minutes.
  6. Place the meat back into the bottom of the pan, and fill the dutch with beef broth until it reaches ¾ up the roast.
  7. Add garlic, Worcestershire sauce, vinegar, bay leaves, celery seed, dried thyme, onion powder, and sugar.
  8. Cover with lid and place in a preheated oven and cook at 275° F for 1 hour and 15 minutes.
  9. When it is finished cooking, remove the roast from the dutch oven. Cover it to keep it warm while you make a gravy with the remaining pan drippings.
  10. To make the gravy, place the Dutch oven over medium-high heat on the stovetop and bring the browned bits and drippings to a simmer. Make a slurry with the cornstarch by mixing the water and cornstarch together before adding to the drippings.
  11. Add the cornstarch slurry to the pan drippings, and continue to simmer over medium-high heat stirring until it thickens to a gravy.
  12. Shred or slice the roast, top with gravy, and enjoy!

A white plate with pot roast and roasted vegetables.

Tips On How To Serve Beef Roast

A beef roast is very versatile. Since you already have gravy, this recipe begs you to whip up a batch of mashed potatoes, and pair it with a salad or seasoned green beans.

This roast is so tender it can alternately be shredded and served with gravy over sourdough bread.

Not a fan of gravy? Skip that step, and use shredded beef as a filling for Mexican dishes such as tacos, enchiladas, or chimichangas.

In the event that you have any leftovers, the roasted meat makes delicious sandwiches or the meat and gravy can be used to make a savory shepherd's pie.

A dutch oven pot steaming.

FAQ's

What is the best size Dutch oven for pot roast?

Dutch ovens come in many different sizes for different purposes. When cooking a one-pot family-sized meal such as this one, a 6-7 quart pot is recommended.

How long does a 3-pound roast take to cook?

If your roast is larger than 2 pounds, just increase the cooking time by about 6 minutes per pound. If you have a meat thermometer, check every 6 minutes until the desired doneness is achieved (125° F for rare, and 145° F for medium).

More Recipes You May Like

A white plate with pot roast and roasted vegetables.

Sweet Miah's Dutch Oven Roast Beef

This classic pot roast recipe uses a humble chuck roast cooked in a cast iron pot to make the best Dutch oven roast beef you have ever had.
4.25 from 4 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Dutch Oven Beef Roast
Prep Time: 5 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 40 minutes
Servings: 4 People
Calories: 459kcal
Author: Jessica Sowards

Equipment

  • 1 Cast Iron Dutch Oven
  • 1 Butcher Knife
  • Measuring Cups and Spoons
  • 1 Wooden Spoon

Ingredients

  • 2 Pound Beef Chuck Roast
  • Salt and Pepper To Taste
  • 2 Tablespoons Butter
  • 1 Tablespoon Olive Oil Extra Virgin or Avocado Oil
  • 4 Cloves Fresh Garlic Minced
  • 2 Whole Onions Sliced
  • 2 Cups Beef Broth
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Vinegar
  • 2 Whole Bay Leaves
  • 1/4 Teaspoon Celery Seed
  • 1/4 Teaspoon Thyme
  • 1 Teaspoon Onion Powder

For the Gravy

  • 2 Tablespoons Corn Starch
  • 1/4 Cup Water

Instructions

  • Preheat the oven to 275° F.
  • Trim fat off the roast, and season with salt and pepper.
  • Heat the butter and a tablespoon of oil in the Dutch oven and sear the meat on all sides for 2-3 minutes each side.
  • Remove roast and place on a plate.
  • Add remaining oil to the pan and sauté thinly sliced onions for 2-3 minutes.
  • Place the meat back into the pan, and fill the dutch oven about ¾ full with the beef broth.
  • Add garlic, Worcestershire sauce, vinegar, bay leaves, celery seed, dried thyme, onion powder, and sugar.
  • Cover with lid and place in a preheated oven and cook at 275° F for 1 hour and 15 minutes.
  • When it is finished cooking, remove the roast from the dutch oven. Cover it to keep it warm while you make a gravy with the remaining pan drippings.

For the Gravy

  • Place the Dutch oven on the stovetop and bring the drippings to a simmer using medium heat. Make a slurry with the cornstarch by mixing the water and cornstarch together before adding to the drippings.
  • Add the cornstarch slurry to the pan drippings, and continue to simmer on medium heat stirring until it thickens to a gravy.
  • Shred or slice the roast, top with gravy, and enjoy!

Notes

  • Beef roast is very versatile. Since you already have gravy, this recipe begs you to whip up a batch of mashed potatoes, and pair with a salad or seasoned green beans.
  • This roast is so tender it can alternately be shredded and served with the gravy over sourdough bread.
  • Not a fan of gravy? Skip that step, and use shredded beef as a filling for Mexican dishes such as tacos, enchiladas, or chimichangas.
  • In the event that you have any leftovers, the roasted meat makes delicious sandwiches or the meat and gravy can be used to make a savory shepherd's pie.
  • Dutch ovens come in many different sizes for different purposes. When cooking a one pot family sized meal such as this one, a 6-7 quart pot is recommended.
  • If your roast is larger than 2 pounds, just increase the cooking time by about 6 minutes per pound. If you have a meat thermometer, check every 6 minutes until desired doneness is achieved (125° F for rare, and 145° F for medium).

Nutrition

Serving: 4People | Calories: 459kcal | Carbohydrates: 1g | Protein: 44g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 229mg | Potassium: 755mg | Fiber: 1g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 5mg
I want to share this beautiful life with others and teach them the lessons we've learned along the way. Welcome to Roots and Refuge, friend. I am so glad you're here.

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