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Dutch Oven Pot Roast is the ultimate comfort food meal! As this tender pot roast cooks, it makes its own gravy. Sunday supper perfection!
What could be better than a perfectly tender pot roast? A pot roast that pulls apart with a fork? How about a pot roast that makes its own gravy as it slow cooks? That is exactly what this recipe is.
And it is comfort food heaven.
Oh and did I mention that it is incredibly easy to make? The hardest part is waiting for it to finish cooking as it fills your home with the most wonderful scent of slow roasted pot roast.
First lets talk about what you need:
Ingredients for dutch oven pot roast:
CHUCK ROAST: Beef chuck roast is from the shoulder of the cow. This cut of meat is best when cooked low and slow so that it is juicy and tender. Bonus, it is also a relatively inexpensive cut too! To learn more about different cuts of beef check out this handy list.
SALT, PEPPER AND GRANULATED GARLIC: I prefer granulated garlic because it keeps better than garlic powder and doesn’t clump. If you have garlic powder you can substitute that instead.
CRIMINI MUSHROOMS: To make a chunkier gravy, rough chop them. You can also substitute white button mushrooms.
ONIONS: Yellow onion works best.
BEEF BROTH: I recommend using low-sodium beef broth so that you can adjust the salt as you need.
CONDENSED CREAM OF MUSHROOM SOUP: Pot roast with cream of mushroom soup is a classic. This is an essential part of making the gravy.
DES’ TIP: Like the beef broth, use the low sodium version of this too if you can, so you can control the salt content. Once a dish is too salty you can’t really fix it easily, but you can always add more salt if you need to.
Step by Step Photos and Instructions:
STEP #1: Liberally season the chuck roast with the salt, pepper and granulated garlic.
STEP #2: Heat olive oil in a dutch oven (or other oven proof pot) Sear all sides of the roast. This crust helps develop the flavor of the roast.
STEP #3: Remove the roast and sauté the onions and mushrooms in the pan drippings.
DES’ TIP:You should have about 2 tablespoons of pan drippings leftover. If you have more than that discard. If you have less add a little olive oil to the pot to make up the difference.
STEP #4: Pour in beef broth and cream of mushroom soup. Whisk together. Return roast to the pot. Cover and cook in 350 degree oven for 2 1/2 – 3 hours or until roast is fork tender.
STEP #5: Remove the roast from the pot and cover to keep warm. Allow the gravy to sit for about 15 minutes then use a spoon to skim the top layer of fat from the gravy.
STEP #6: Slice roast, spoon gravy over the top and serve.
Storing leftovers:
Store leftover is in a sealed container in the refrigerator for up to 3 days. The gravy may thicken a bit so a bit more beef broth may be needed when reheating.
My entire familyLOVES this Dutch Oven Pot Roast and I love that it’s easy as throwing all the ingredients in the dutch oven. It’s a win all around! Oh and if you’ve got leftovers, you have GOT to try this Pot Roast Grilled Cheese. It is heavenly!
Looking for an easy side dish to serve along side? Here are some of my favorites:
Creamy Mashed Potatoes
Southern Style Green Beans
Sautéed Broccoli
Roasted Red Potatoes
Chuck roast is one of my favorite cuts because of its affordability and versatility. Here are some other recipes using this beef cut:
The BEST Italian Beef
French Dip Sandwich Recipe
Cajun Pot Roast with Tomato Gravy
Instant Pot Pot Roast
Note: This recipe was originally published in 2009. It was updated with new photos, tips and nutrition information in 2021.
Dutch Oven Pot Roast with Mushroom Gravy
Dutch Oven Pot Roast is the ultimate comfort food meal! As this tender pot roast cooks, it makes its own gravy. Sunday supper perfection!
5 from 7 votes
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Prep Time 15 mins
Cook Time 3 hrs 20 mins
Total Time 3 hrs 35 mins
Course Main Dishes
Cuisine American
Servings 6 Servings
Calories 594 kcal
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 3 pound chuck roast
- 1/2 teaspoon granulated garlic
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 1 cup rough chopped crimini mushrooms
- 1 cup rough chopped onions
- 1 1/2 cup beef broth
- 1 10.5 ounce can condensed Cream of Mushroom Soup
Instructions
Preheat oven to 350 degrees.
In a dutch oven heat olive oil over medium heat. Season both sides of roast with kosher salt, fresh cracked pepper, and granulated garlic. Massage the spices into the meat. Sear the meat on all sides, about 15 minutes total. Remove and set aside. Reserve 2 tablespoons of pan drippings.
Add mushrooms and onions to the pan drippings in the dutch oven and cook for 3 minutes.
Add beef broth and soup. Stir to combine. Return roast to dutch oven. Cover. Roast in oven for 3 hours. Remove, roast, cover and set aside.
Let the gravy sit for 5-10 minutes and then, using a spoon, skim the fat from the top layer. I say gently because you want to make sure not to go past the top layer or you will end up throwing away some of the gravy. (Note: You can also use paper towels, just gently place the corner of the paper towel into the top layer and the towel will soak it up)
Slice the roast, and lay on a platter. Spoon gravy over the roast. Serve.
Notes
Use low sodium beef broth and low sodium cream of mushroom soup so you can control the salt content. Once a dish is too salty you can't really fix it easily, but you can always add more salt if you need to.
After searing the chuck roast, you should have about 2 tablespoons of pan drippings leftover. If you have more than that discard. If you have less add a little olive oil to the pot to make up the difference.
Nutrition information is for estimation purposes only.
Nutrition
Calories: 594kcalCarbohydrates: 5.4gProtein: 77.4gFat: 27.2gSaturated Fat: 8gCholesterol: 231mgSodium: 998mgFiber: 1.3gSugar: 1.6g
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: beef, chuck roast, comfort food, cream of mushroom soup, crimini mushrooms, Food, garlic, home cooking, Mushrooms, onions, pot roast, Recipe, roasted garlic
Leave a Comment
Reply
Matt shooshanian
November 10, 2023 at 1:52 pm
I’ve made two variations and after I took the roast out of the pot there was like no mushrooms or onions or any really gravy should I double amount of mushrooms onions and broth other than that it was really good
Reply
Deseree
November 11, 2023 at 10:29 am
Hmm I’m sorry that happened Matt! Yes, next time double the amount! Can you tell me what size dutch oven you used? That might help me in case other people have the same issue. Thank you!!
Reply
Wendy Sebastian
October 13, 2023 at 6:01 am
Made this yesterday & my house still smells wonderful. I had to run out & buy a new Dutch oven for the occasion first, since I dropped mine & the lid wouldn’t fit anymore (noooooo!!!). I’m so glad I did, this was amazing! The smell as it cooked was enough to drive me mad with anticipation, lol. I’ve made similar recipes, but as written this was superb. I used Better Than Bouillion beef flavor to make the broth. I highly recommend this product for taste, ease & because you control the salt. I added LARGE raw chunks of carrot (at step four) & cooked it in my new 7 QT DO (I love her. She was the prefect size for this recipe.) for 2.5 hours since my roast was under 3lbs (I think it was 2.67). The carrots were perfectly cooked, the meat tender, & the gravy to-die-for! Served it with Idahoan garlic & herb mashed potatoes (yes, they are instant & idc, because they are good & easy. If company were coming over, I might have made real, lol). I recommend tasting the gravy before you put it in the oven to see how salty it is & adjust if needed. One thing I’ll do next time is add a touch more broth to ensure the roast is COVERED in the liquid before going in the oven. Thank you, Des, I have this recipe bookmarked as a keeper!
Reply
Deseree
October 14, 2023 at 6:34 pm
Oh your dinner sounds like it was amazing!! I am so so glad you enjoyed this, Wendy!!
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John
November 24, 2022 at 3:57 pm
Made this today for Thanksgiving dinner. We’re kind of non-traditional that way. Made a double batch, and the only thing I changed was I used baby bellas instead of crimini mushrooms because the local grocer was out. Came out amazing! Enough so that I had to come back and let you know and to say thank you. This is definitely going into the rotation for winter time comfort food. I hope you and your family had a great Thanksgiving and thanks again!
Reply
Deseree
November 27, 2022 at 11:58 am
John, I’m so flattered that one of my recipes was a part of your Thanksgiving celebration!! And I’m happy to hear that you enjoyed it! Thank you for taking the time to come back and leave this wonderful comment. I hope you and your family had a wonderful Thanksgiving too!
Reply
Julie
May 1, 2022 at 6:50 pm
This is heavenly!! I usually cook a roast in the slow
Cooker but wanted to use my Dutch oven for a change. Speaking of change, I’m cooking roast this way from now on! Thank you!
Reply
Deseree
May 2, 2022 at 9:14 pm
You are so welcome, Julie! Thank you for taking time to comment! :)
Reply
Mary-Ellen A Tripp
November 6, 2021 at 7:09 am
Hi, I was wondering if I can add potatoes and carrots to the pot roast? I plan on making tonight. If I don’t here from you I will go according to instructions in the original recipe. Thanks!
Reply
Deseree
November 6, 2021 at 9:47 am
Hi Mary-Ellen, You could add them! I wouldn’t add them until the last 45 minutes to 1 hour of cooking. Hope you enjoy!
Reply
lee
October 4, 2021 at 7:24 pm
hi, I want to make this for dinner but I just realized that I accidentally got cream of chicken & mushroom soup instead of cream of mushroom. will that taste okay or should I run to the store? thanks!
Reply
Deseree
October 4, 2021 at 9:31 pm
Hi! I think it will taste better with cream of mushroom since it is a beef dish.
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Giftbasketworldwide
September 10, 2021 at 11:28 pm
It’s nice when you see such a great work! Continue writing
Reply
Christine
August 3, 2020 at 7:11 pm
I call this my hurricane roast! Every time a hurricane is coming (I live in Florida), I make this roast. Everyone loves it, we look forward to the hurricanes now. I make it more often than the hurricanes, but it’s the go to for the impending big storms.
Reply
Renee
April 2, 2019 at 4:17 pm
Wonderful recipe! I changed the mushroom soup to heavy cream and added thyme, worschester sauce, and a splash of plum vinegar. It was a big hit with my family!
Reply
Deseree
April 3, 2019 at 8:58 am
Yay! Glad it was a hit and love your variation!
Reply
Judie
April 28, 2018 at 9:06 pm
Just want to tell you that was the best roast and gravy I ever tasted. That is a keep!
Reply
Deseree
April 29, 2018 at 9:05 am
Thank you Judie!! I am so happy to hear that!
Reply
Kathleen
April 2, 2018 at 8:55 am
This looks amazing!! Could I cook this in a crock pot after searing the meat???
Reply
Deseree
April 2, 2018 at 1:18 pm
Thanks Kathleen! I don’t see why not! I’d cook on low for 6 – 8 hours. Hope this helps!
Reply
Allison
February 24, 2016 at 3:04 pm
Hey! I see this is a pretty old post, so I’m hoping to get an answer on this…. Where do the 2Tbsp of reserved pan drippings come in? I’m not a big gravy maker, so I’m not sure what exactly to do with them.
Reply
Deseree
February 24, 2016 at 4:54 pm
Hi! You leave the reserved pan drippings in the pan and add the mushrooms and onions to that. Hope this helps!
Reply
Heather
August 15, 2014 at 8:05 pm
I was wondering can you make this in a crock pot?
Reply
Deseree
August 17, 2014 at 9:26 pm
I don’t see why not. I would still sear the meat and then transfer everything to the slow cooker. Cook on low for 6 – 8 hours. Hope this helps!
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Liz
April 11, 2013 at 9:24 am
I made this a few times already and am absolutely in love!!! I have been trying to make pot roast for years and never liked the way it turned put, but this one is dreamy! I am making it again tonight. I do not have a dutch oven, so i just cooked it in a teflon pot on low heat for 4 hours. I am wondering if i can use this recipe in a crockpot, would you know?
Reply
Sylvia
January 11, 2011 at 4:03 pm
I came across your site and just had to make this. I used a bottle of guinness instead of broth. It smells incredible in the oven! Love your site :)
Reply
Derek
December 16, 2009 at 6:11 pm
Made it tonight, it turned out well, definitely savory. I might add a touch of Burgundy wine next time.
Reply
Deseree
December 17, 2009 at 7:23 am
Thanks Derek! It is nice to hear that you enjoyed it. The Burgundy sounds like a great idea. I will have to keep that in mind next time I make this. :)
Reply
Jackie
July 17, 2009 at 7:43 pm
Hi Des
I was wondering did you use a boneless chuck roast or a bone-in chuck roast.
Reply
Deseree
July 17, 2009 at 8:54 pm
Hi Jackie, I used boneless.
Reply
jess
June 29, 2009 at 1:36 am
that looks soo yummy
Reply
Deseree
March 9, 2009 at 5:45 pm
I hope you enjoy it Mrs. L :)
Thanks Kevin!
Reply
Kevin
March 7, 2009 at 11:00 am
That pot roast looks good and I like the sound of a mushroom gravy!
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Mrs. L
March 5, 2009 at 6:50 pm
With the rainy weather we are having, I’m so about the pot roasts right now. This sounds perfect to add to my list to try to make.
