Hi Nish! Sure, but you’ll need to cover it with foil. A Dutch oven has a tight fitting lid and retains liquid well. You may want to check it more frequently and add more liquid as needed if it evaporates. Use a food thermometer to check for doneness. A Dutch oven distributes heat more evenly, so you may need to lower the temperature a bit and extend the cooking time to get that fork tender effect.

Hi Michelle! The best thing to do is check for doneness with a food thermometer. I would base the time on the largest roast, likely about 2.5hrs (see timing chart in the recipe card) and check early. You can always add more time as needed or remove the smaller roast early.

Thank you!

An absolutely perfect pot roast! Relatively easy and definitely delicious.

I thought I made the best pot roast. Now I know it is not, it is this recipe. Incredible. I didn’t have cooking wine on hand so I just used beef broth. I was still incredible. Now I really make the best pot roast.

I made this for dinner tonight. So delicious, melt in your mouth pot roast. This will be my go to pot roast recipe going forward. Served with garlic mashed potatoes. Yummy. Thanks Natasha. Your recipes are always amazing 😻

Hi Irma! I’m so glad you found a new favorite. This one had me the first time I tried it too! It’s perfect.

Made it tonight and it was delicious. The meat was so tender, it fell apart when taking it out of the pot to shred. Shared the recipe immediately with my son. This is going to be one of my favorites.

Thank you so much tor the wonderful review, Twyla!