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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! 

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.

Side angle photo of pot roast on top of mashed potatoes.

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. 

Pot roast on a fork.

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

Overhead photo of raw chuck roast.

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: 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 by step photos showing how to make dutch oven pot roast.

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. 

Remove the top layer of fat from the gravy with a spoon.

STEP #6: Slice roast, spoon gravy over the top and serve. 

Spooning mushroom gravy over pot roast.

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 family LOVES this pot roast recipe 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 2020. 

Dutch Oven Pot Roast with Mushroom Gravy Recipe

Serves 6 Prep Time: Cook Time:
5 based on 2 reviews


  • 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



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.


Nutrition information is for estimation purposes only.

Nutrition information

Calories: 594 , Total Fat: 27.2g , Saturated Fat: 8g , Cholesterol: 231mg , Sodium: 998mg , Carbohydrates: 5.4g , Fiber: 1.3g , Sugar: 1.6g , Protein: 77.4g

Leave a Comment

  • Reply
    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
    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
      April 3, 2019 at 8:58 am

      Yay! Glad it was a hit and love your variation!

  • Reply
    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
      April 29, 2018 at 9:05 am

      Thank you Judie!! I am so happy to hear that!

  • Reply
    April 2, 2018 at 8:55 am

    This looks amazing!! Could I cook this in a crock pot after searing the meat???

    • Reply
      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
    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
      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
    August 15, 2014 at 8:05 pm

    I was wondering can you make this in a crock pot?

    • Reply
      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!

  • Reply
    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
    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
    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
      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
    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
      July 17, 2009 at 8:54 pm

      Hi Jackie, I used boneless.

  • Reply
    June 29, 2009 at 1:36 am

    that looks soo yummy

  • Reply
    March 9, 2009 at 5:45 pm

    I hope you enjoy it Mrs. L :)
    Thanks Kevin!

  • Reply
    March 7, 2009 at 11:00 am

    That pot roast looks good and I like the sound of a mushroom gravy!

  • Reply
    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.

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

    Have new recipes emailed to you.