Dutch Oven Pot Roast - Cooking For My Soul (2023)

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This Dutch Oven Pot Roast is everything you need to keep you warm and cozy this winter! It’s so tender it falls apart beautifully, and it’s packed with lots of rich flavors.

I love that this pot roast is the perfect one pot meal. The beef, carrots, and potatoes all cook in the same Dutch oven, so clean-up is always easy and convenient.

I promise you will love this comforting Dutch oven pot roast. It’s a great family dinner option that will keep everyone coming back for seconds!

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It’s that time of year when I pull out my large 8-quart Dutch oven to make cozy one pot meals. I recently made a Dutch oven roast chicken and I’ve also been making this hearty beef stew a lot. Every meal around here is so delicious!

Today I am sharing an amazing Dutch oven pot roast recipe. I’ve tested it over and over again until I got the flavors and consistency just right. I promise you will absolutely love it.

The meat is so tender and just falls apart beautifully. It’s also full of so many deep and rich flavors – it’s unreal. You’ll also love that it’s the perfect one pot meal that makes clean-up super easy!

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Jump to:
  • Why Use a Dutch Oven
  • Searing and Browning: The Most Important Steps
  • Ingredient Notes
  • Step-by-Step Instructions
  • Pairing and Serving Ideas
  • Recipe FAQs
  • Tips for Success
  • Dutch Oven Pot Roast

Why Use a Dutch Oven

Dutch ovens are great for searing and browning. They do a great job creating brown bits from searing the meat, onions and garlic. When deglazed, these brown bits release tons of flavor to the dish. Dutch ovens are also good at creating a great meat sear.

Additionally, Dutch ovens are GREAT for proper heat retention, which results in tender, moist, and juicy meat.

Searing and Browning: The Most Important Steps

If there are two things I can say to make this Dutch oven pot roast the best ever, it’s these: 1) Get a good sear on the meat and 2) don’t rush the browning process on the onions.

This is because searing and browning produces what’s called “brown bits,” which are pretty much those golden brown spots that get stuck to the pot. Those are PACKED with a ton of flavor, and when deglazed, they get released and truly enhance flavors.

Additionally, searing the meat on all sides also helps to lock in all the flavors. Whenever you sear meat, make sure it browns undisturbed on each side until it forms a golden brown crust, just like a good sear on a steak.

Bottom line: Get a GOOD sear on the meat, don’t rush the browning process on the onions and garlic, and remember to deglaze (aka scrape the brown bits with some liquid, such as broth or wine).

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Ingredient Notes

Each ingredient that goes into this Dutch oven pot roast builds flavor upon flavor. That’s how you know this dish is going to be absolutely fantastic.

My favorite flavor boosters are the tomato paste, red wine, Worcestershire sauce, and fresh rosemary and thyme.

  • Beef chuck roast: A 3-pound chuck roast should be good. Remove any big chunks of fat around the edges.
  • Salt and pepper: To season the meat prior to searing.
  • Olive oil: For cooking and searing.
  • Yellow onions: You’ll need 2 large onions, peeled and cut into thick slices.
  • Garlic: Minced garlic, about 6 cloves.
  • Tomato paste: Tomato paste is packed with deep flavors. It’s definitely a must-have ingredient in this pot roast.
  • Red wine: To help deglaze the onions and build flavor.
  • Beef broth: For the liquid component.
  • Worcestershire sauce: Did anyone say more flavor?!
  • Fresh thyme and rosemary: Fresh herbs add complexity and flavor.
  • Bay leaves: Adds aromatic tones.
  • Baby carrots: Very convenient, no need to peel or chop.
  • Baby yellow potatoes: Very convenient, no need to peel or chop.
  • Italian parsley: For garnish and totally optional.
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Step-by-Step Instructions

1. Season meat generously

First of all, preheat your oven to 300 degrees F. Then, season the beef chuck roast generously with Kosher salt and pepper on all sides.

Why use chuck roast: Beef chuck on its own is tough, but when cooked for hours, it falls apart beautifully. Because it’s well-marbled with fat, it turns out tender and juicy, which is perfect for stews and roasts.

(Video) This Easy Dutch Oven Pot Roast is the Perfect Family Sunday Dinner!

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2. Sear meat

Heat some olive oil in a large 7-8 quart Dutch oven over medium-high heat. Once the pot is hot, sear the meat and both sides until it develops a crust and it’s golden brown. It takes about 5 minutes per side. To get a better sear, let it sear undisturbed. Remove from the pot and set aside.

Tip: Do NOT wipe the pot clean after you’re done searing the meat. What’s left behind are brown bits packed with tons of flavor.

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3. Sauté onions and garlic

Add sliced onions to the pot and cook until golden brown, stirring occasionally. As the onions sweat, they should release some moisture enough to deglaze the brown bits, but if not (and if the brown bits are burning too fast), add a few splashes of broth and scrape those brown bits to deglaze.

Then, stir in minced garlic and cook until fragrant, about 1-2 minutes.

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4. Deglaze, add liquid and more flavor

The browning process of the onions and garlic will leave even more brown bits behind. At this point, add the red wine and quickly deglaze the brown bits from the bottom and sides of the pot for just a few seconds (don’t let the wine evaporate completely). Add beef broth and continue scraping the brown bits.

Then add the tomato paste, fresh rosemary, fresh thyme, and bay leaves. Stir to combine and bring to a low boil.

Flavor boosters: Tomato paste is packed with a lot of flavor, which builds depth. The fresh herbs and bay leaves will add another layer of flavor. Don’t skip these!

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5. Return meat and cook in the oven

Return the seated chuck roast to the pot and nestle it in. The liquid should cover about half of the beef. Cover securely with the lid and cook in the oven for 1.5 hours at 300 degrees F.

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6. Add vegetables and finish cooking

After 1.5 hours have passed, remove from the oven and add the carrots and potatoes. The meat will not fall apart at this point yet. If desired, at this point you can add more salt and pepper to taste, but I didn’t find it necessary.

Cover with the lid again, and return to the oven for another 2 hours. And there you have it…a delicious and tender Dutch oven pot roast!

Tip: If you want the meat to be even more tender, cook for another 15-30 minutes in the oven.

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Pairing and Serving Ideas

To serve, transfer the vegetables around a large platter and the meat in the center. As you pull it out, it will fall apart a bit, which is what you want. Spoon all the juice over the meat and vegetables. Or you can do what I did and serve it straight from the Dutch oven pot!

This Dutch oven pot roast is already a full meal on its own because it’s got plenty of potatoes and carrots. However, I like to make extra side dishes to go with it, especially when I am hosting.

Here are a few side dishes I love:

  • Easy Garlic Buttered Noodles
  • Tender and Flaky Buttermilk Biscuits
  • Garlic Herb Dinner Rolls
  • Super Soft Honey Dinner Rolls

Recipe FAQs

What size Dutch oven should I use?

A 7 to 8 quart Dutch oven should be good. It doesn’t matter if it’s round or oval shaped, but I like the oval-shaped one a lot more.

How do I get a good sear on the meat?

Sear over medium-high heat and let it sear undisturbed on each side, until a beautiful thin golden brown crust forms. About 5 minutes per side.

What should I do if the brown bits are burning too fast?

Add a few splashes of broth and scrape those brown bits with a wooden spoon.

At what oven temperature should this Dutch oven pot roast cook?

300 degrees F for a total of 3.5-4 hours, slow and low. This will ensure the meat is tender and fall-apart delicious!

What can I use instead of red wine?

You can just use more beef broth if you prefer not to use wine.

Why should I add the vegetables after the meat has cooked for 1.5 hours?

So that they don’t turn too soft and mushy.

(Video) Pot Roast | Dutch Oven | Tasty

More comforting dinner ideas:

  • Dutch Oven Whole Roast Chicken
  • Hearty Dutch Oven Beef Stew
  • Slow Cooker Chicken Stew
  • Chicken Pot Pie with Biscuits

Tips for Success

  • Get a good sear on the meat by letting it sear undisturbed on each side until golden brown, about 5 minutes per side over medium-high heat.
  • As they cook, the onions will release some moisture, which you can use to deglaze some of those brown bits left behind from searing the meat. However, if the brown bits are burning a bit too fast, add a few splashes of beef broth to deglaze.
  • Take your time browning the meat and the onions, and don’t forget to deglaze. This way, flavors will develop fully and make a delicious pot roast.

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Print Pin

5 from 57 votes

Dutch Oven Pot Roast

This Dutch oven pot roast is the ultimate comfort food dish. It's so amazingly flavorful and the meat is so tender it falls apart. Made with baby carrots and potatoes, this pot roast is the ultimate one pot meal!

Course Main Course

Cuisine American

Prep Time 30 minutes

Cook Time 3 hours 30 minutes

Total Time 4 hours

Servings 6 people

Calories 609kcal

Author Tania

Ingredients

  • 3 pounds beef chuck roast - boneless
  • 1 ½ teaspoons Kosher salt, plus more to taste
  • 1 teaspoon ground black pepper
  • Olive oil
  • 2 large yellow onions, peeled and sliced
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup red wine - substitute with beef broth if desired
  • 2 to 3 cups beef broth, plus more as needed
  • 2 teaspoons Worcestershire sauce
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves, dried
  • 1 pound baby carrots
  • 1 ½ pounds baby yellow potatoes
  • Chopped Italian parsley for garnish - optional

Instructions

  • Preheat oven to 300 degrees F.

  • Generously season the meat with about 1 ½ teaspoons Kosher salt and 1 teaspoon ground black pepper on all sides.

  • Heat about 2 tablespoons of olive oil in a large 7-8 quart Dutch oven pot over medium-high heat. Sear on each side until golden brown, about 5-6 minutes per side. Remove from the pot and set aside. Do not wipe the Dutch oven clean. Tip: Let the meat sear undisturbed on both sides, and only flip once a nice golden brown crust has developed. There’s no need to sear the edges, but you can.

  • Reduce to medium heat. Add the onions and saute until they start to brown, about 3 minutes, scraping the bottom and sides of the pot to deglaze with the moisture from the onions. If the brown bits are burning too fast, add a few splashes of broth and deglaze. Stir minced garlic cook for another 1 minute until fragrant. Tip: use a wooden spoon to avoid scratching the cast iron surface.

  • Add the red wine (or substitute with beef broth), and quickly deglaze the brown bits from the bottom and sides of the pot for a few seconds. Then, add 2 cups of the beef broth, Worcestershire sauce, tomato paste, fresh thyme sprigs, fresh rosemary rosemary sprigs, and bay leaves. Stir until evenly combined and bring to a low boil.

  • Return the seared meat back to the pot, along with its juices. The liquid should cover about half of the meat – if not, add more beef broth as needed. Cover securely with the lid and bake for 1.5 hours at 300 degrees F.

  • Remove from oven and add the baby carrots and potatoes. At this point, you can also adjust seasoning with salt and pepper. Return to oven (with the lid on), and cook for 2 hours more or until the meat is fork tender and falls apart, and until the vegetables are tender. If you want it to be even more tender, cook for another 15-30 minutes.

  • If desired, garnish with parsley. To serve, you can transfer to a large platter to serve it straight from the Dutch oven. Enjoy!

(Video) EASY DUTCH OVEN POT ROAST

Notes

  • Meat: I’d recommend a boneless 3-4 pound beef chuck roast. If it has excess fat around the edges, you can trim that out.
  • Don’t rush the searing and browning process of the meat and onions. As they brown, brown bits will form. These brown bits, when deglazed, release a lot of great flavors.
  • Sear on the meat: The best way to develop a good sear on the meat is to let it sear undisturbed over medium-high heat until it’s golden brown and a sear crust forms, about 5 minutes per side.
  • Red wine recommendations: Cabernet Sauvignon or Pinot Noir.
  • Storing: Refrigerate leftovers in a sealed container.
  • Freezing: Freeze in individual freezer-friendly containers for up to 2 months. Thaw in the refrigerator overnight. Reheat in the microwave oven or over the stovetop.

Substitutions

  • Potatoes: Normal-sized Yukon gold potatoes.
  • Carrots: Regular carrots, peeled and cut into chunks.
  • Fresh rosemary and thyme: You can use dried herbs. Add ½ teaspoon of each at a time, and adjust with more to taste.
  • Red wine: Substitute with beef broth if needed.

Recommended equipment: 7 to 8 quart Dutch oven, tongs.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 1serving | Calories: 609kcal | Carbohydrates: 33g | Protein: 48g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1194mg | Potassium: 1648mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10578IU | Vitamin C: 30mg | Calcium: 107mg | Iron: 7mg

Tried this Recipe? Tag me on Instagram!Mention @CookingForMySoul or tag #cookingformysoul. Or leave me comment below!

(Video) How to Make the Perfect Dutch Oven Pot Roast

FAQs

Should pot roast be submerged in liquid in Dutch oven? ›

Your pot roast should be submerged 2/3rds of the way in its cooking liquid. In this recipe I use 3 1/2 cups of beef stock and 1/2 cup of red wine, so 4 cups of liquid total in a 5.5 quart dutch oven.

How long should you slow cook a roast in the oven? ›

Step 4: Cook low and slow! In the oven, cook at 275°F for 3 1/2 to 4 1/2 hours (depending on the size of your roast). In the slow cooker, cook on LOW 8-10 hours, Meat should be falling apart–that's how you know it's done!

How long do you cook a chuck roast in the oven at 350 degrees? ›

The recommended cooking time for a chuck roast in the oven at 350 degrees Fahrenheit is about 2-3 hours. However, you may need to adjust the cooking time depending on the size of your roast and the temperature of your oven.

What size dutch oven do I need for pot roast? ›

For cooking your show-stopping main, nothing beats a 5.5 quart Dutch oven. Its size means it can accommodate larger or more awkward cuts of meat, like pot roast, ribs or brisket, while also being big enough to feed everyone. Cooking dinner is not the only thing your Dutch oven is good for either.

How much water do you put in the pot for a pot roast? ›

Cook's Notes. Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours.

Do you put vegetables on top or bottom of pot roast? ›

Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top.

How long does a 3lb roast take to cook? ›

Common Names
Approx weightRare (125 °F)Medium (145 °F)
3 lb25 min37 min
4 lb34 min48 min
5 lb45 min1 hr
6 lb57 min1 hr 11 min
1 more row

Is it better to slow cook a roast on low or high? ›

PRO TIP: It's better to cook pot roast on the low setting rather than the high setting when it comes to pot roast. Your meat will be tender and delicious every time.

Is it better to cook roast fast or slow? ›

The longer you cook a chuck roast or other fatty, tough roast, the better the results, as the connective tissues (which make it tough) break down in the meat over time. If you have a leaner cut like a rump roast, sirloin roast, or rib roast, a quick-cooking method is better.

At what temp does chuck roast fall apart? ›

What temp does pot roast fall apart? . Chuck roast should be cooked to an internal temperature of 190-195 degrees F to be fall apart tender. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender.

Does chuck roast get more tender the longer you cook it? ›

Does chuck roast get more tender the longer you cook it? It does! The secret to an incredible beef chuck roast recipe is to let it cook for long enough. I cook my chuck roast for 6 hours and 20 minutes, and by the time it's done it's fall-apart tender with soft carrots and potatoes all cooked in the same pot.

How long does it take to cook a 5 lb roast at 350 degrees? ›

30 minutes per pound at 350 degrees F until Internal Temperatures reaches 175 degrees F.

How much roast do I need for 8 adults? ›

Bone-in roasts: Figure about one-pound per person. A 10-pound roast will feed 8-10 people. Boneless: Allow about a half-pound per person, which should yield about a 6-ounce piece.

Is 4 hours long enough for pot roast? ›

Nothing says comfort food like a pot roast. The perfect pot roast takes time. A good 3- 4 hours for perfectly tender roast can be made well ahead of time and works well to serve to guests or family.

How big of a roast do I need for 8 people? ›

If it is the main course for a sit-down dinner, plan on one pound per person or one rib for every two diners. For example, you can plan on a four-bone roast generously serving eight guests.

Should my pot roast be covered in liquid? ›

A surefire way to make a tender, juicy pot roast is through braising; that is, cooking the meat in a small amount of liquid in a tightly covered pot at low temperature.

Should a pot roast be completely covered with liquid? ›

The vegetables will release a substantial amount of liquid which will partially cover the roast by the end of cooking, but not completely. The pot roast should not be fully covered in liquid because we don't want it to boil.

Does a pot roast need to be submerged in water? ›

You don't need much broth. Pot roast is meant to be braised, which means cooking meat slowly over low heat with minimal liquid, covered. If you add too much water/broth, you are going to miss out on that roasty flavor that comes from the top part of the meat cooking above the liquid.

What kind of onion is best for pot roast? ›

Though you can use white onions, sweet onions, or red onions, we recommend using yellow ones because of their unique flavor profile. Yellow onions are a widely used onion type in the US and is great with meat dishes such as pot roast, roasted chicken, lamb rack, stew, and more.

Does pot roast go fat side up or down? ›

Placing your roast fat side up lets the fat melt and flow down, moistening the meat as it cooks. There are debates on whether the fat would be enough to baste the lean meat as it melts down, but it makes the surface crispier.

How do you keep vegetables from getting mushy in a pot roast? ›

Many mushy vegetables later I learned that the beef should swim solo for a while in the braising liquid before the vegetables go in to cook. Timing is everything: Cook the beef roast for 1 1/2 to 2 hours before the carrots and potatoes (or parsnip, turnips, or other hearty vegetables) go into the pot.

How long and at what temperature do you cook a 3lb roast? ›

Regardless of the size of your roast, aim for cooking at 375 degrees F (190 degrees C), for 20 minutes per pound. After resting for 15 to 20 minutes your roast should reach its final internal temperature, which could be 5 to 15 degrees higher than when removed from the oven.

How many people will a 3 lb roast beef feed? ›

A 3-pound roast will make about eight servings.

How long do you cook a 3 lb roast at 325 degrees? ›

This roast cooks at 450°F for 15 minutes and then 25 - 30 minutes per pound at 325°F for a boneless, medium cooked roast.

Can you cook a roast on high for 6 hours? ›

Roast can be cooked on high for 5 to 6 hours or 8 to 10 hours or more on low. You can also cook on high until tender and switch to low until ready to eat.

How long is too long to slow cook a roast? ›

You'll want to check it after 6-8 hours. When it is fork-tender (meaning that it all but falls apart when you stick a fork in it), it's done. If you cook it for too long, it will dry out, even sitting in a bath of beef broth. But don't stress about it… it really is hard to over-cook a roast in a slow cooker!

What temperature is best for slow roasting? ›

Slow-roast

Best cooked at 150-170C, recipes that require slow-roasting are trickier to control using a domestic oven. Brown the joint first to give it a bit of colour, cook it covered on low, then turn up the heat at the end to brown the meat.

Does searing a roast make it cook faster? ›

You can use a pan you already own rather than having to purchase new appliances or tools. By searing the roast for approximately 5 minutes per side, you will flash heat the meat in a much faster way and produce a crispy crust on the outside of the roast, which many diners enjoy.

How long does it take to slow cook a 2 pound roast? ›

How Long Do I Cook a 2lb Roast in a Slow Cooker? (New FACTS)
  • Typically, to cook a 2lb Roast in a slow cooker, you could plan around 3 to 4 hours on high heat, or 6 to 8 hours on low. ...
  • Keep in mind that around a pound of weight may cook away in a slow cooker, so a 2lb roast is on the small side.

How long will it take to cook a roast at 250 degrees? ›

Preheat the oven to 250 degrees. Roast for about 25 minutes per pound of meat. Check the temperature 30 minutes early. You want 130° for medium-rare.

How long do you cook a roast at 325? ›

Oven Roasting Guidelines
beef cutoven temperature (preheated)Approximate Total Cooking TIme
Sirloin Tip Center Roast325°FMedium Rare: 1-1/4 to 1-1/2 hours
Rump Roast, Bottom Round Roast325°FMedium Rare: 1-1/4 to 1-3/4 hours
Eye of Round Roast325°F
8 more rows

What temp is chuck roast most tender? ›

Internal meat temperature should be at least 195 °F / 90 °C for tender beef. Prepare the chuck roast: Sprinkle the salt and pepper lightly over the roast on all sides.

How long does it take for chuck roast to get tender? ›

Cook, covered, on low until meat is tender, 5-6 hours.

How do you get a roast to fall apart? ›

Slow braising the pot roast along with the veggies in the oven for 3-5 hours. This beef pot roast in the oven should be cooked for AN HOUR PER POUND for that insanely fall-apart tender meat.

Should you salt a roast before cooking? ›

Not only do you need to season the meat aggressively, you need to do so the night before you plan on cooking it. Explains Rick Martinez, associate food editor: "You're essentially doing a quick dry brine with salt and pepper." This will give the seasoning ample time to permeate beyond the roast's interior.

Do you have to brown a roast before putting it in the crockpot? ›

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

How long does it take to cook a 4 lb roast at 350 degrees? ›

A general rule of thumb is to cook the roast for about 30 minutes per pound at 350 degrees Fahrenheit. So, if you have a 3-pound roast, you would cook it for about 90 minutes. If you have a 4-pound roast, you would cook it for about 2 hours.

Is 350 too high for a roast? ›

Cooking it at 350 is on the high end of the temperature range for pot roasts, making it faster but also easier to overcook. Follow our tips and tricks below to determine how to get it just right!

How long does it take to cook a 7 lb roast at 350 degrees? ›

Most beef roasts take about 25 minutes per pound at 350 degrees to reach a safe internal temperature of 145 degrees F. However, the longer you cook a chuck roast (to an extent), the more tender it gets. For fall-apart tender chuck roast, cook for about 45 minutes per pound at 350 degrees.

How big of a roast do I need to feed 12 people? ›

When buying a roast, plan on a pound for every two guests, and a half-pound per two children. Then, add an extra pound just in case, or just because leftover roast makes for delicious future meals! Clark recommends asking your butcher to leave some fat on the outside of the roast—an 1/8- or 1/4-inch fat layer is ideal.

How big of a roast do I need for 20 people? ›

Beef tenderloin yields approximately four servings per pound, so 5 pounds is appropriate for 20 people. For large groups, it is best to roast it whole.

How many people will a 7lb roast feed? ›

ESTIMATING YOUR ROAST
ServingsBone-In RoastBoned & Tied Roast
5–6 adults6 lb. (3 bones)6 lb. (3 bones)
6–7 adults7 lb. (3-4 bones)7 lb. (3-4 bones)
8–10 adults10 lb. (5 bones)10 lb. (5 bones)
10–12 adults14 lb. (7 bones)14 lb. (7 bones)
2 more rows

Is 4 hours on high the same as 8 hours on low for a crock pot? ›

The only difference between the HIGH and LOW setting on a slow cooker is the amount of time it takes to reach the simmer point, or temperature at which the contents of the appliance are being cooked at.

How long does it take pot roast to fall apart? ›

Cook the roast for 3-5 hours until the meat is fall apart tender. If the meat is not falling apart, it needs to cook longer. When the meat is done, take it out of the pot and set aside. Scrape the fat off the top of the beef liquid.

How long does a 3 pound roast take to cook in a crock pot? ›

The cooking time for your pot roast will depend on your Crock-Pot's setting. A three-pound roast usually takes four to five hours to cook thoroughly. A lower, slower setting will take six to eight hours for the most tender finish.

How many people will a 4 pound roast beef feed? ›

When Meat Is the Main: When cooking something like steak, roast, chicken, or pork, where meat is the main feature of the meal and paired with a few side dishes, we recommend about 1/2 pound (eight ounces) per person, up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers.

How many people will a 10 pound roast beef feed? ›

For a generous 12-ounce cooked portion, you'll need to buy 15 to 16 ounces per person. For ten people, start with a 10-pound roast minimum.

How many people will a 2.5 lb chuck roast feed? ›

For this recipe, we used a 2.5 lb. chuck roast, which serves 6 people.

Should pot roast be covered in liquid? ›

A surefire way to make a tender, juicy pot roast is through braising; that is, cooking the meat in a small amount of liquid in a tightly covered pot at low temperature.

Does pot roast need to be fully submerged? ›

It doesn't matter if it is covered or not. The inside of the slow cooker will be warm enough to cook the meat. Braising (not submerged) and simmering (submerged) are two methods which both can lead to good results.

Should you flip a pot roast? ›

The most important thing is to let the meat brown. This means adding it to hot pan and not flipping it. Let it brown for 4-5 minutes on each side. When I started browning meat I would always flip it every 30 seconds which defeated the purpose and took even longer.

How do I make my pot roast tender? ›

Low and Slow is the Way to Go

Whether you cook your pot roast using a stovetop, oven, slow cooker, or pressure cooker method, you'll always get the most tender and flavorful results if you use low temperatures over a long period of time.

How do you keep a pot roast from drying out? ›

Another problem is overcooking the pot roast, leading to dry meat. Prevent this by ensuring you have enough braising liquid in the pot and don't let it go dry. For smaller roasts under 3 pounds, check for doneness at two hours. For larger roasts, check three hours.

Is it better to cook a roast on high or low in a crock pot? ›

PRO TIP: It's better to cook pot roast on the low setting rather than the high setting when it comes to pot roast. Your meat will be tender and delicious every time.

How do I know when my pot roast is done? ›

Stab a fork into the meat and check its firmness. If it slips off easily, it's done. Or, check the roast temperature near the end of the cooking time using a thermometer. The internal temperature of the pot should be 145 degrees or more.

How long does a 3 pound roast take in a crock pot? ›

The cooking time for your pot roast will depend on your Crock-Pot's setting. A three-pound roast usually takes four to five hours to cook thoroughly. A lower, slower setting will take six to eight hours for the most tender finish.

Does pot roast get more tender the longer it cooks? ›

Does chuck roast get more tender the longer you cook it? It does! The secret to an incredible beef chuck roast recipe is to let it cook for long enough. I cook my chuck roast for 6 hours and 20 minutes, and by the time it's done it's fall-apart tender with soft carrots and potatoes all cooked in the same pot.

Should a pot roast be cooked covered or uncovered? ›

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

Is pot roast done when it falls apart? ›

It is done when it is tender, starting to fall apart, and easily breaks apart with the fork. Can I add vegetables to my Crock Pot chuck roast? If you prefer to make Crock Pot roast with vegetables you can add carrots, onions, and potatoes (red potatoes, Yukon Gold, or Russet work well).

How much liquid do you put in crock pot for roast? ›

However, the liquid adds flavor and keeps a lean roast from getting dry. How much water do I put in a crock pot for a roast? At minimum, you only need about ¼ cup, though you can add more (up to 12 ounces) if you are relying on the drippings to create a gravy later.

How long does it take to cook 5 lb roast in crock pot? ›

Cover and cook until the meat is fork-tender, about 8 hours. Remove the roast from the slow cooker and cover to keep warm.

How much water should I put in my crock pot for pot roast? ›

Ingredients for Perfectly Simple Pot Roast:

1 large onion cut into 8 pieces. 1 head garlic peeled. 2 cups water or broth.

Videos

1. How to Make a Perfect Pot Roast | You Can Cook That | Allrecipes.com
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2. Dutch Oven Pot Roast Recipe | MOLCS Easy Recipes
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3. Easy Dutch Oven Pot Roast Recipe
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4. Dutch Oven Pot Roast Beef with Carrots and Potatoes
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5. Pot Roast in a Dutch Oven | COOKING THE CLASSICS
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6. 5 STAR POT ROAST RECIPE / How to make an easy pot roast / Step by Step ❤
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