We’ve rounded up 5 easy Dutch oven recipes for hassle-free mealtime inspiration. Cooking an entire meal in one pot is a simple and efficient way to get a delicious meal done and dusted without too much mess or fuss. One of the best ways to do this is to use a Dutch oven. Dutch oven cooking makes for easy cleanup. It is ideal for low and slow cooking, or for whipping up quick dinners. No wonder Dutch ovens are a growing trend in restaurants around the world and a secret weapon in home kitchens. They have a large capacity so are ideal for preparing family meals or even small dinner parties. Dutch ovens (like these at Uno Casa) are safe to use in high heat and can also be used inside the oven, even Martha Stewart loves them!

Here are five essential and easy Dutch oven recipes to try:

1. No-Knead Bread

Ingredients
 3 cups all-purpose flour
 2 tsp salt
 3/4 tsp instant yeast
 1 1/2 cups warm water

Instructions
 Whisk dry ingredients together
 Pour water in and use a wooden spoon to stir until a wet and sticky dough forms
 Cover the bowl and place in a warm area for 8 to 18 hours, until the dough rises
 Punch down the dough and shape it into a ball using flour, cover in plastic and let it rest 30 minutes
 Preheat oven to 450°F
 Place the Dutch oven in the oven 30 minutes before baking the bread
 Place dough in the Dutch oven and bake covered for 45 minutes, and uncovered for another 10 to 15 minutes
 Cool and enjoy it!

2. Slow-Cooked Tomato Sauce

tomato sauce

Ingredients:
 4 cans whole peeled tomatoes
 1/4 cup extra-virgin olive oil
 4 tbs butter
 3 tbs minced garlic
 1 tsp chili flakes
 1 tbs oregano
 1 carrot, chopped
 1 onion, halved
 ½ cup of chopped basil
 Bunch of fresh basil
 Salt and pepper

Directions
 Preheat oven to 300°F
 Crush tomatoes and place half in the refrigerator
 Heat oil and butter in the Dutch oven, add garlic, and cook till fragrant
 Add chili flakes and oregano and cook for a minute
 Add half of the tomatoes, carrot, onion, and basil, stir and season with salt and pepper
 Stir and bring to a simmer over high heat
 Transfer to the oven and cook for around five hours stirring every hour
 Remove from oven and discard onions and carrots
 Add the other half of the tomatoes and fresh herbs and stir in
 Can be frozen or used immediately

3. Simple One-Pot Lasagna

lasagna

Ingredients:
 6 slices of bacon, chopped
 3 minced shallots
 2 finely chopped carrots
 1 lb. ground beef
 Salt and pepper
 25 oz. tomato sauce (see recipe above)
 1/2 cup dry red wine/stock
 4 oz. cream cheese
 4 oz. lasagna sheets
 8 oz. mozzarella
 Fresh basil and parmesan to top

Instructions
 Preheat oven to 350°F
 Brown the bacon and add shallots and carrots, sauté till soft
 Add ground beef, salt and pepper, and brown
 Drain excess oil
 Add tomato sauce and wine/stock, simmer for 10 minutes
 Add cream cheese
 Break lasagna sheets into half and stir into the mix
 Top with mozzarella, bake for 25 minutes and rest for 10
 Add fresh basil and parmesan to serve

4. Super-Easy Risotto

easy dutch oven recipes

Ingredients:
 1 1/2 cups of risotto rice (Arborio)
 5 cups of vegetable or chicken stock
 3/4 cup parmesan cheese
 1/2 cup Sauvignon Blanc
 3 tbs unsalted butter
 salt and pepper
 1/2 cup toasted pine nuts

Directions
 Preheat oven to 350°F
 Add rice and 4 cups of stock to Dutch oven
 Cover and bake for 45 minutes until rice is al dente
 Add remaining stock, wine, parmesan, butter and seasoning
 Stir vigorously for two to three minutes unit it’s creamy
 Add pine nuts and stir through
 Serve piping hot

5. Perfect Pot Roast

Ingredients:
 A 4lb to 5lb chuck roast
 3 tbs extra virgin olive oil
 2 onions, peeled and halved
 6 carrots, chopped
 1 cup of red wine
 3 cups beef stock
 3 sprigs of fresh rosemary
 3 sprigs of fresh thyme
 Salt and pepper

Directions
 Preheat oven to 275°F
 Rub salt and pepper into the roast
 Heat oil in the Dutch oven, add onions and brown – then remove onions and keep aside
 Add carrots, brown, remove and keep aside with the onions
 Sear the roast till brown on all sides and remove, keeping it aside
 Deglaze the Dutch oven with the red wine, scraping the bottom
 Place roast back and add beef stock, onions, carrots, and herbs
 Cover and roast for four hours, or until the roast is tender.

Elevate Your Dutch Oven Cooking

Remember, you don’t have to limit yourself to using only Dutch oven recipes, most one-pot meals will work a charm in a Dutch oven, like this delicious Chicken with Lemon and Wine recipe I found.