Dutch Oven Roast Beef – A Simple Tender & Juicy Sunday Dinner

This Dutch Oven Roast Beef definitely isn’t your typical overcooked, dry Sunday pot roast! It’s a recipe that comes together quickly using your Dutch oven and takes less than an hour to cook. The result is tender, juicy, melt-in-your-mouth roast beef that tastes just like you’d get at a fancy restaurant!

You know those thick slices of medium-rare roast beef that you purchase at the deli counter in your grocery store? Picture that tender, rich flavor but in a fresh-from-the-oven format instead!

You can then slice the beef as thick or thin as you like. Enjoy it on its own as is, or you can turn it into mouth-watering deli-style sandwiches.

Not a fan of seeing this much “pink” in your beef? No problem! Just cook the beef a little bit longer until the internal temperature reaches your desired doneness. Using a meat thermometer takes the guesswork out of when the meat is fully cooked to perfection.

How To Make Dutch Oven Roast Beef

*Scroll down to the bottom of this post to see the full recipe, including exact measurements and amounts. You can also print out the instructions. I go into a bit more detail about the recipe here first, just in case you need it.

Equipment

In order to make Dutch oven roast beef, you are going to need – you guessed it – a Dutch oven! However, you can also do the recipe using a roasting pan or baking dish. The steps will remain the same.

I normally cook mine using a 4.5-quart Dutch oven, which provides plenty of space. The size you need depends on the size of your roast. (I’m not sure why this size is so expensive anymore, but here is the one I use. I love my Lodge brand Dutch ovens and even have a 7.5-quart one as well. Product Link: Lodge 4.5 Quart Enameled Cast Iron Dutch Oven with Lid)

In addition to the cooking vessel, I also highly suggest getting a meat thermometer. You can use an instant one if that is all you have on hand, but I highly suggest getting a probe thermometer that stays in the meat while it is cooking. It’s great for using with larger cuts of meat like roasts, whole chicken, or your Thanksgiving turkey!

While I don’t use it daily, I have one that has a cord and can be read from outside the oven. It takes the guesswork out of knowing how much is left until the meat is done. In addition, you don’t have to keep opening and closing the oven door each time you want to check the temperature.

I can also set an alarm for my particular thermometer so I don’t have to babysit the oven all day. That’s a big bonus for me! (Here is the one I have, and it’s lasted me years. Product Link: Taylor Programmable Instant-Read Wired Probe Digital Meat Thermometer)

Ingredients For Dutch Oven Roast Beef

• Beef Roast – The best beef roasts for making tender, juicy roast beef are Round Roasts (best if you want deli-style roast beef) and Sirloin Tip Roast (which is what I use most often). Cuts like Chuck Roasts and Rump Roasts are often tougher and are better left for longer roasting or cooking, like in my Creamy Slow Cooker Pot Roast or Slow Cooker Mississippi Pot Roast.
• Olive Oil – The olive oil is used as a source of fat as well as a way for the seasonings and spices to stick to the roast as it cooks. You can also experiment with other types of fats if you prefer.
• Parsley, Rosemary, Oregano – I like to use dried spices to create the “rub” for this Dutch Oven Roast Beef recipe. I feel like they stick to the sides of the meat easier.
• Onion Powder – The onion powder gives a slight hint of onion flavor without needing to cut up an actual onion.
• Salt & Pepper – The go-to seasonings for most meat recipes are salt and pepper. Along with the other seasonings in this recipe, they help to create a delicious coating for the meat.
• Minced Garlic – I am a garlic lover here, so you know I have to include it in this recipe! I like to use freshly minced garlic, but frozen or store-bought works as well.

Instructions For Dutch Oven Roast Beef

Preparing The Roast

Start by preheating your oven to 350º Fahrenheit. While that heats up, you can start to get your seasoning mix together.

In a small bowl, combine the dried parsley, dried rosemary, dried oregano, onion powder, salt, and pepper. Mix until all the seasonings are well incorporated. Set these aside for now.

Now it’s time to prepare the beef roast. First, pour the olive oil over the roast and rub it in so that the entire surface of the meat is covered. Get the top, bottom, and all four sides. Add more oil if needed to ensure the whole roast is lightly coated.

Next, grab those seasonings we set aside earlier. Sprinkle the roast generously with the seasonings, making sure to coat all sides. Lightly pat the seasonings into the meat to help it stick better.

Place the roast into the bottom of a large Dutch oven. Sprinkle the top with the minced garlic. If you have one, add the meat thermometer to the middle of the cut.

Cooking The Roast

Place the Dutch oven into the preheated oven and bake, uncovered, for 45 to 55 minutes or until the internal temperature reaches your desired doneness. For medium rare (our preferred doneness), cook until 135º F. For medium with a bit less pink coloring, cook until 145º. The temperatures should rise 5 to 10º while the meat rests.

Avoid poking the meat over and over again with the thermometer if possible. Doing so just gives the juices a place to escape, and we want to keep as much of the juicy flavor as possible!

Remove the roast from the oven and allow it to rest for 10 to 15 minutes before cutting into it. Create a tent over the meat using a piece of foil if you are worried about it cooling down too much.

Now you can slice the meat as desired. We normally just do thicker slabs of meat for each person, but you can cut it thinner so that it resembles more like deli roast beef. Store any leftovers in an airtight container in your refrigerator.

Until next time, thanks for stopping by!
– Chelsea

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