Easy Instant Dutch Oven Pot Roast 

When I first got my Instant Dutch Oven, one of the first things I made in it to test it was this Instant Dutch oven pot roast.  I adapted my favorite Instant Pot Pot Roast recipe for the test and it worked out perfectly. Be sure to check out my Instant Dutch oven review and also see the Instant Dutch oven here on Amazon.

The Dutch oven is perfect for pot roast, and I routinely have made it using my Le Crueset in the oven. It was fun to give it a go using the electric functions of the Instant Dutch oven. However, you can also make this recipe in a conventional Dutch oven by placing the pot in the oven. I give directions here for both.  

About the Instant Dutch Oven 

The Instant Dutch oven is a a combination cast-iron Dutch oven and electric kitchen appliance. The removable cast iron pot can be used like a traditional Dutch oven and used on the stovetop or placed in an oven. However, using the electric base, the pot can also be used without a stove or conventional oven, and the appliance can be used for slow cooking, searing, simmering, braising, baking etc.  It is great for a one-pot meal such as the pot roast recipe I provide here!

It really is a neat kitchen appliance.  For me it will definitely replace my old slow cooker, and I like that I now have two nice enameled Dutch ovens that I can use the traditional way as well. My other one is a Le Creuset.  

Dutch Oven Pot Roast v. Instant Pot Pot Roast

Instant Dutch oven pot roast cooks the roast low and slow in conventional way, whether via slow cooking or in the oven. The Instant Pot is a pressure cooker and uses that function to cook the roast. While using a pressure cooker will save some time when it comes to cooking a roast and the results are normally quite good, the traditional low and slow cooking methods will often yield better results. Roasts are usually more tender and more flavorful when slow cooked.       

How to Make Pot Roast in the Instant Dutch Oven

The pot roast recipe I provide here is easy to make and has a couple of key ingredients that make it particularly rich and flavorful. Those key ingredients are Montreal Steak Seasoning and Lipton dry onion soup mix (or any other brand of onion soup mix), plus beef stock. If you lack Montreal Steak seasoning, use liberal amounts of salt and prepper, preferably fresh ground. 

This is a pretty classic pot roast, but those ingredients make it special. 

I make this with a boneless beef chuck roast, but you can use another cut of beef such a a rump roast or round. Chuck really comes out the best though and this recipe is tested with that.  I usually look over the boneless chuck roasts at the store and look for a 2-3 pound one with some nice marbling of fat, but not a crazy amount. I do not trim the fat from my roasts. That fat helps it get tender when cooking low and slow.

For vegetables, I like to use carrots, celery, red potatoes, onion, and parsnip. When I made the recipe for this blog post my store was out of parsnips, so I did not include them in my test or photos, but I highly recommend adding some to your roast recipe. I included them in the recipe card.

I do not partially cook my roast and then add the vegetables later. I have found it isn’t necessary with this recipe. Just don’t cut your vegetables too thin.  However, if you like particularly firm veggies, you might with to do that. If you go that route, add the vegetables half way through cooking.   

Because the Instant Dutch oven can sear meat very well, you can do that stage of the cooking in the appliance. If using a standard Dutch oven you can do this using the pot on the stove on high heat.  

Using the sauté function, heat the pot up really well. Meanwhile, rub the roast with olive oil and liberally season it with Montreal Steak seasoning. Then, sear the roast on all sides, remove and set aside.

Add a splash of beef stock and scrape the brown bits from the bottom of the pot.  Then add the veggies. Think of the vegetables as a rack for your beef. 

Place the roast on top, and add beef stock to about 2/3 the way up the side of the vegetables. You do not want your roast to initially be sitting in broth. I used 2 cups of stock, which worked well. 

Now, here is the secret ingredient part! Open your package of onion soup mix and pour it over the roast and vegetables. Then, if you have bay leave on hand, set a bay leaf on top. 

Slow cook the Roast for 7-8 hours, checking at six hours and adjusting if needed. I set mine for seven hours, but at 6 hours decided to switch to manual mode at 300 for an hour just to finish it off quicker and that worked fine with my 2.5 pound roast.  Or, you can use manual setting 2 and cook for around 3 hours at 300. If you do this, check when it turns off at three hours and add an hour if needed.  If cooking in the oven, my preference is to cook for one hour at 350, then turn the heat down to 275 and cook for another 3 hours.  

It is important to note that size of the roast will affect cooking time. A large roast will take a bit longer. I find that roast is best if you are able to monitor it a bit and adjust as needed. Give yourself lots of time. There are no worries when a roast gets done early. Just set the Instant Dutch oven to keep warm and let it sit. If using the oven, you often can just turn it off and let the Dutch oven sit in there. It will stay warm for quite a long time that way without overcooking the vegetables. 

Serving Dutch Oven Pot Roast

Use tongs to remove the roast from the Dutch oven to a cutting board. Slice against the grain and serve with the vegetables and some of the broth. You can also serve it family Sunday dinner style, by putting it all in a big serving dish and passing it around.  

I like to serve bread or cornbread with pot roast. You can also make Instant Dutch Oven dump cake for dessert!

Leftover Pot Roast

Leftover roast reheats very well. Simply store it in an airtight container in the refrigerator. You can also use your leftovers for sandwiches or to make beef soup, which is something else you can cook in the Instant Dutch oven. 

Below is my Dutch oven pot roast recipe. I seriously think this is the best pot roast recipe, and I’m so glad I can make it in my Instant Dutch oven!