My Dutch Oven Pot Roast will definitely remind you of home. It’s got that cozy vibe throughout. My recipe nails the slow braise making the meat fall apart tender. I also add in some delish spices, a rich Genovese sauce and veggies plus a nice herby gremolata topping. My mama makes a bomb roast, and this one has a lot of her famous techniques but with a little bit more elevation.
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They’re Lovin’ It! Here’s what They’re Sayin’:
“Literally the best pot roast recipe I’ve ever had! ”
—SUZANNE
How to Make Dutch Oven Pot Roast
Step 1: Take a small knife and make 9 1-inch deep pockets into the top of the roast, large enough to fit the garlic cloves in. Stuff the garlic cloves into each of the pockets and add ½ teaspoon of pesto to the top to cover the holes.
Step 2: Whisk together salt, pepper, garlic powder, smoked paprika and Italian seasoning until combined in a small bowl. Liberally season roast evenly all over.
Step 3: Next, pour flour over roast and dredge both sides evenly.
Step 4: Heat a dutch oven or medium sized pot with a lid over medium heat. Add the oil and sear the roast for 3 minutes on each side until brown.
Step 5: Remove the roast from the pot and spread Genovese pesto over the entire roast and set aside.
Step 6: Add carrots and onion and cook for 2 minutes, making sure to scrape the bottom of the pot. Stir in the bay leaves, beef stock, Worcestershire sauce and add the covered roast back into the pot. Bring to a boil, cover and bake for 3 hours and 30 minutes, add potatoes with 1 hour remaining. Roast should be fork tender. If not, continue baking.
Dutch Oven Pot Roast Recipe
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Equipment
Ingredients
For the Pot Roast
- 4 lbs chuck roast
- 9 garlic cloves
- 6 oz Genovese Pesto I used Barilly Creamy brand
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 1/2 cup all-purpose flour
- 3 tbsp extra virgin olive oil
- 4 carrots peeled and chopped
- 1 large red onion chopped
- 2 bay leaves
- 2 cups beef stock I used low sodium
- 2 tbsp Worcestershire sauce
- 8 oz fingerling potatoes halved
For the Gremolata Topping
- zest of 2 medium lemons
- 1/4 cup chopped Italian parsley
- 4 garlic cloves chopped fine
Instructions
For the Roast
- Preheat the oven to 300°F. Take a small knife and make 9 1-inch deep pockets into the top of the roast, large enough to fit the garlic cloves in. Stuff the garlic cloves into each of the pockets and add ½ teaspoon of pesto to the top to cover the holes.
- In a small bowl, whisk together salt, pepper, garlic powder, smoked paprika and Italian seasoning until combined. Liberally season roast evenly all over. Next, pour flour over roast and dredge both sides evenly.
- Heat a dutch oven or medium sized pot with a lid over medium heat. Add the oil and sear the roast for 3 minutes on each side until brown. Remove the roast from the pot and spread ½ cup of Barilla Creamy Genovese pesto over the entire roast and set aside.
- Add carrots and onion and cook for 2 minutes, making sure to scrape the bottom of the pot. Stir in the bay leaves, beef stock, Worcestershire sauce and add the covered roast back into the pot. Bring to a boil, cover and bake for 3 hours and 30 minutes, add potatoes with 1 hour remaining. Roast should be fork tender. If not, continue baking.
For the Gremolata
- While the roast is in the oven, in a small bowl combine lemon zest, parsley and garlic. When ready to serve, garnish roast with gremolata and serve with vegetables.
Notes
How to Store Pot Roast in a Dutch Oven
Transfer any leftovers into an airtight container and pop in the fridge. You can heat it up on the stovetop in a pan by adding a splash of liquid if it looks a tad bit dry. The microwave is all good too if you wanna speed it up some.How long will this roast recipe last in the fridge?
Leftovers will last in the fridge for up to 3-4 days.Can I freeze leftovers??
You know it boos! You can freeze it for up to 2-3 months storing in a freezer bag releasing air and adding a date label. Just make sure to thaw it in the fridge overnight before reheating.Nutrition
Recipe Tips
- Garlic It Up: Stuff garlic into the pockets of the roast. This will change the game on your pot roast adding an abundance of flavor deep inside the roast.
- Make a Seasoning Rub: Literally you can combine your fave seasonings into one bowl and liberally season your roast all over. And don’t be shy. A common mistake I see people make is not adding ENOUGH seasoning to the roast.
- Don’t Skip the Pesto Rub: This really sets this roast apart from any other roast recipe on my website. Feel free to add a jarred one like I use here from Barilla or even a homemade one. You can even spread some chimichurri on there too. Delish!
- Don’t Rush Your Roast: Chill out boos. You need to take your time because that roast needs to get super tender. You can also do this in a slow cooker or even a pressure cooker if you are starved for time but here I use a dutch oven which also ensures even heating. This roast will go for about 2 1/2- 3 hours.
Ingredient Notes
- Chuck Roast: Other cuts of meat that are great are also a rump roast or round roast.
- Fingerling Potatoes: You can replace the fingerlings with some baby red potatoes or cut up Yukon golds.
- Worcestershire Sauce: Use a soy sauce or oyster sauce as a nice sub.
- Beef Stock: Use a chicken stock or vegetable stock instead.
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Serving Suggestions
- Mash It Up: While this recipe does have fingerling potatoes in the mix, serving that delish sauce over garlic mashed potatoes, sour cream mashed potatoes or even something unique like sweet potato mashed potatoes is a hit.
- Go Gritty: Folks don’t understand how incredible it is to serve that silky pot roast sauce over buttery grits or cheese grits. That’s some good eatin!
- Get Crusty: Sop that addictive sauce up with some crusty bread like this garlic no-knead bread, honey butter dinner rolls or classic garlic bread.
Recipe Help
You need a tougher cut of meat that can withstand the long cook time. Grab a chuck roast (or chuck shoulder pot roast or shoulder steak). It’s fatty and has a wonderfully rich flavor. Other cuts of meat that are all good to use are also a rump roast and round roast.
Y’all don’t skip the searing step. It develops rich and deep flavor like none other. By caramelizing the surface of the meat, we lock in some real goodness boos.
Yep you know it boos! In fact, it actually tastes better the day after you make it. Just let it cool down and pop in the fridge. You can reheat gently on the stovetop or in the oven.
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First time making a pot roast, and this was a HIT
Only deviation was I used a 3lb chuck roast and didn’t top it with the grematola topping, but I’ve also been asked to make it again!
Fantastic! So happy you enjoyed this recipe.
Wonderful recipe
So much flavor, amazing upgrade to a standard roast.
Lots of flavor! This one was a hit! Thank you!
Literally the best pot roast recipe I’ve ever had! Definitely had to roast it longer then the recipe stated. Id say at least another 3 hours. But it’s possible that my roast was bigger. I added whole baby bella mushroom buttons to mine and they held up throughout the cooking time. Yum! It’s so delicious!!!!!
Yum!!! This looks so good! I am very excited for this! Thank you so much for sharing! I gotta try this!
Yes! I love that I found this recipe . I got a dutch oven for Christmas and need all the dutch oven recipe. This looks like a winner!
Such a comforting winter meal! The gremolata topping is amazing!
Hi am from indonesia,
I like this recipe for inspiration.
Thank you best regards.
Ikram
Simply delicious! Making it again tonight!
This Pot Roast recipe came out so flavorful and tender! My family is already asking for me to make it again lol! Thanks for the recipe!