Swipe through all 12 ideas
See every idea at a glance, then jump to the one you like.
A Dutch oven is the one pot I would grab first if I had to cook everything with a single pan. It goes from stovetop to oven, holds heat for hours, and turns cheap cuts of meat and a pile of vegetables into dinner. It bakes bread with a crackly crust too.
Here are 11 Dutch oven recipes, from no knead bread and pot roast to chili, soups, comfort food and a warm cobbler for dessert. Each one says what it is and how to make it. If you are planning a week of meals, our 30 minute dinners pair nicely with a big Sunday pot.
1. No knead Dutch oven bread
SaveCredit: Mon Petit Four
If you have never baked bread, start here. You stir a wet dough, let it rest, and the hot pot does the rest of the work.
Mix flour, water, salt and a little yeast, then let the dough rest on the counter overnight. Bake it in a preheated pot with the lid on so the steam makes a crackly crust. Take the lid off for the last stretch so the top turns deep golden.
2. Dutch oven pot roast
SaveCredit: Girl Carnivore
A Sunday pot roast is what most of us picture when we think of a Dutch oven. The meat turns fork tender and makes its own gravy.
Sear a chuck roast on all sides, then add onion, carrots, garlic and red wine or broth. Cover the pot and let it braise low and slow in the oven for a few hours. Do not rush it, because tough meat just needs more time.
3. Dutch oven whole roast chicken
SaveCredit: Cooking for My Soul
A whole chicken on a bed of potatoes and carrots is a full dinner in one pot. This is a great use for a bird from your own flock.
Rub garlic herb butter under the skin, set the chicken over the vegetables and roast it with the lid on at first. Uncover it near the end so the skin turns golden and crisp. Check that the thickest part of the thigh reaches 165 degrees F.
4. Dutch oven beef stew
SaveCredit: The Seasoned Mom
Beef stew is the best answer to a cold evening. A heavy pot holds the heat evenly, so the beef gets tender without scorching.
Brown chunks of chuck roast in batches, stir in onion, garlic and tomato paste, then add broth and let it simmer low in the oven. Add potatoes and carrots later so they hold their shape. Serve it with a thick slice of bread.
5. Dutch oven chili
SaveCredit: Lauren From Scratch
A big pot of chili feeds a crowd and tastes better the next day. It is a fine way to use up ground beef from the freezer.
Brown the meat with onion and garlic, add spices, beans and tomatoes, and simmer until thick. The longer it cooks, the deeper the flavor gets. Top bowls with cheese, sour cream and green onions, and serve with cornbread.
6. Dutch oven French onion soup
SaveCredit: Scarlati Family Kitchen
This soup is mostly onions, patience and cheese. It is a great way to use a bin of storage onions from the garden.
Cook sliced onions slowly until they turn deep brown and sweet, then add broth and herbs and simmer. Top with baguette slices and melted cheese and put the whole pot under the broiler. Take your time with the onions, because that is where the flavor comes from.
7. Dutch oven mac and cheese
SaveCredit: Dutch Oven Daddy
Creamy mac and cheese made from scratch is worth the few extra minutes. It all happens in one pot, so cleanup is easy.
Make a simple roux, whisk in milk, then melt in sharp cheddar until the sauce is smooth. Stir in the cooked macaroni. Shred your own cheese, since bagged cheese can keep the sauce from melting smoothly.
8. Dutch oven jambalaya
SaveCredit: 4 Sons R Us
Jambalaya is a lively one pot meal with sausage, chicken, rice and a little heat. It is on the table in about an hour.
Brown the sausage and chicken, cook the onion, celery and pepper, then add seasoning, tomatoes, broth and rice. Cover and let the rice absorb the liquid without stirring. Taste at the end and add more seasoning if you want more kick.
9. Dutch oven chicken and dumplings
SaveCredit: The Cookin Chicks
This is cozy comfort food that stretches a little chicken a long way. The dumplings steam right on top of the soup.
Simmer chicken with carrots, celery and onion in a creamy broth, then drop spoonfuls of dough on top. Put the lid on and leave it alone while the dumplings puff up. Peeking too early lets the steam out and makes them dense.
10. Braised short ribs
SaveCredit: 2 Cookin Mamas
Short ribs feel like a restaurant meal, yet they just sit in the pot and braise. Serve them over creamy polenta or mashed potatoes.
Dredge the ribs in flour, brown them with bacon, then add red wine, broth and herbs. Cover and bake until the meat pulls from the bone. Skim the fat from the sauce before serving.
11. Dutch oven peach cobbler
SaveCredit: Well Plated
Dessert in the same pot is a treat. A warm cobbler with a scoop of ice cream is a good way to use up canned or fresh peaches.
Spoon peaches into the pot and cover them with a buttery topping, then bake until the top is golden and the fruit bubbles. It also works over a campfire with coals on the lid. Let it cool for a few minutes before serving.
Tips for cooking in a Dutch oven
Preheat the pot before you sear meat so it browns instead of steams. Brown in batches, because a crowded pot makes the meat gray. Those browned bits on the bottom are flavor, so deglaze them with a splash of broth or wine.
Cook low and slow for tough cuts like chuck roast and short ribs. An enameled pot is easiest to clean and will not react with tomatoes or wine. Bare cast iron works well too, but it needs to be seasoned and dried right after washing.
Dutch oven recipes FAQ
What can you cook in a Dutch oven? Almost anything. Roasts, stews, soups, chili, rice dishes, bread and even desserts all do well in one.
Do I need an enameled Dutch oven? No. Enameled and bare cast iron both work. Enameled is easier to care for and handles acidic foods like tomatoes without a metallic taste.
What size should I buy? A 5 to 6 quart pot fits most families and holds a whole chicken or a roast with vegetables.
Can I bake bread in any pot? You need a heavy pot with a tight lid that can take 450 degrees F. A Dutch oven is the classic choice.
