March is a long month, right? It’s not quite winter, but it’s not quite spring either. The days seem to drag, and by this time, my enthusiasm for multi-step cooking starts to wane. That’s when I reach for my trusted, foolproof recipes—those comforting, simple dishes that never let me down. Right at the top of that list? This Dutch Oven Pot Roast.

This pot roast has become a staple in our home, and I’m not the only one who adores it. Michael barely lets me plate it before he’s digging in, stealing bites right from the pan while standing at the kitchen island. And now, my son William has taken up that habit too! Honestly, I can’t complain—it fills my heart to see my family loving a dish that I cherished growing up.

A great pot roast is like that. It sticks with you, generation after generation, becoming a family favorite that’s timeless.

Now, I’m not one to exaggerate, but I’m willing to bet this is the best pot roast you’ll ever make. Every time someone makes it, they rave. Every. Single. Time. Don’t just take my word for it—try it yourself!

😍 Why You’ll Love My Dutch Oven Pot Roast

This pot roast is the perfect combination of foolproof and flavorful. It’s easily the most delicious and simplest roast I’ve ever made, with minimal prep—just 10 minutes—and then the slow cooking does all the work for you. The best part? It’s ideal for making ahead, whether for a cozy dinner party or to share with a new mom or a friend in need. The flavors only get better after a night in the fridge, making it a meal that lasts for days.

Unlike many heavier pot roast recipes, this one feels lighter but still delivers all the rich, comforting flavor you want, and it’s packed with extra veggies—double what you’d normally find in a typical recipe—so every bite feels wholesome and satisfying. It’s truly a dish that brings both comfort and nourishment, and one that my family and I can never get enough of.

🗒️ Ingredients

Beef Chuck Roast – This cut of beef is perfect for slow cooking, becoming tender as it simmers, making it melt-in-your-mouth delicious.

All-purpose Gluten-Free Flour – A little bit of flour helps to thicken the sauce just enough to give it a rich, silky texture.

Kosher Salt – it draws out the flavors of the roast and vegetables, enough said!

Fresh Cracked Black Pepper – a little heat from the pepper adds just the right balance to the richness of the beef.

Lard or Neutral Oil – Whether you use lard for a more traditional flavor or neutral oil for a lighter option, this helps sear the roast to perfection.

Cipollini Onions – These small, sweet onions break down beautifully during cooking, adding a subtle sweetness to the dish.

Carrots – Carrots add a natural sweetness that complements the hearty beef.

Parsnips – Parsnips add an earthy, slightly nutty flavor that gives the pot roast even more depth.

Dried Bay Leaves – These aromatic leaves infuse the entire dish with a warm, subtle herbal flavor as it simmers.

Sprigs of fresh thyme – Fresh thyme adds a delicate, earthy aroma.

Low-sodium beef stock – Using low-sodium stock allows you to control the saltiness while still adding those all-important deep, savory flavors to the roast.

Yukon gold potatoes – These buttery potatoes hold up well during slow cooking and soak up all the flavorful juices.

Fresh parsley, chopped: A sprinkle of fresh parsley at the end brightens up the dish.

👩‍🍳 How to Make My Dutch Oven Pot Roast

⏳ An hour before cooking, bring the beef to room temperature. This will help you get a nice crust when you sear it.

🔥 Heat a large dutch oven over medium-high heat.

🧂 Season the beef with salt and pepper all over, patting it into the flesh well.

✋🏻 Cover the beef with the flour, also patting it in well.

🥘 Add lard or oil to the hot pan. Brown beef in the pan on all sides, cooking for 3-5 minutes per side so a crust forms before turning. 

🧅 Add the cipolini onions and nestle into the bottom of the pan with the beef, browning them for 5-10 minutes. 

🥕 Add carrots, parsnips, bay leaves, thyme, and stock. 

⏲️ Cover, lower the heat, and cook on low for 2 1/2 hours.

🥔 Remove the lid and add the potatoes, stirring a bit to cover in the cooking liquids.

⏲️ Cover the pot and continue to cook for another 30 minutes, or until potatoes are tender when pierced with a fork.

🔪 Remove from heat and transfer meat to a cutting board. Cut the meat, though it will barely need to be cut, it will be tender enough that it will pull apart.

🥄 Plate beef with the vegetables and potatoes and spoon the cooking sauce on top.

🌿 Garnish with parsley and serve.

🥳 Enjoy!

🎩 Tips and Tricks

• Bring the meat to room temperature: Letting the beef sit out for about an hour before searing will ensures a better, more even sear, locking in all those delicious juices.
• Sear the roast properly: Take your time to sear the roast on all sides until it’s a deep, golden brown. Don’t rush this step—it adds a ton of flavor to the final dish.
• Don’t over-stir: Once everything is in the pot, resist the urge to stir too much. Let the vegetables and meat cook slowly and evenly without too much disruption.

🤲 Substitutions

• I call for a beef chuck roast for this recipe. You can use a top round, or a brisket as well… anything that takes well to low and slow cooking.
• The stock is the base of the cooking liquid, which turns into a lovely sauce to spoon over before serving. Use a high quality beef stock, homemade or even Better than Bouillon as I find it’s hard to find a quality boxed beef stock since many of them contain no beef at all. If it’s easier for you, use a vegetable stock you love. Just be sure it’s low sodium.
• I love a mix of carrots, parsnips, and potatoes for this pot roast. Carrots and potatoes are enough if you don’t care for parsnips.
• Use regular all purpose flour to coat the beef if gluten is no issue for you.
• Baby red potatoes can be used in place of the yukon gold, just halve them or leave them whole if they are small.
• I adore cipollini onions, they are sweeter than traditional onions and caramelize easily. Use 1-2 medium yellow onions, diced, if that’s what you have.
• This pot roast can also be made in the oven. When it comes time to cover and simmer, place it into a 350 Degree F. oven and cook for the same amount of time.

👝 How to Store Leftover Dutch Oven Pot Roast

Let the pot roast cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; it will last in the freezer for up to 3 months.

🧠 Common Questions