6 Dutch Oven Dinners We Can't Stop Making

Just in time for prime comfort food season, we celebrate all that the Dutch oven can do. This piece of kitchen equipment is one we’d argue is worth its weight in gold, especially this time of year, because it’s perfect for braised meats, stews, pastas, and more. The Dutch oven is said to get its name from where the molding technique used to make it originated: 18th century Holland. It’s a large, heavy, ovenproof, typically cast-iron pot with a tight-fitting lid that doesn’t allow steam to escape. 

The Dutch oven is sturdy and should last you a lifetime—or more, as many are handed down from generation to generation as heirloom treasures. It will serve you equally well for cooking a Sunday roast as it will a weeknight chicken soup. The recipes here highlight the Dutch oven’s versatility, but we also include slow cooker instructions with each recipe if you’d rather go that route—because we understand that sometimes convenience trumps tradition.

This recipe for a braised chicken with olives, capers, and prunes is inspired by Chicken Marbella, the recipe from The Silver Palate Cookbook that went “viral” in the 1980s. It’s been updated with far less added sugar (the original recipe calls for a cup of brown sugar) and the welcome addition of citrus.

This is how all pot roasts should be: tender meat, lots of flavorful vegetables, and a velvety sauce.

If you love the flavors of a loaded baked potato—think cheddar cheese, crisp bacon, and the bright bite of chives—but are on a low-carb diet, then this soup is for you. We swap out the spuds for cauliflower and swirl the whole thing into a soup that has just 12g of carbs per serving—not bad for a hearty meal. 

Country-style pork ribs typically come from the shoulder (not the ribs). They’re boneless and easy to buy in small amounts—unlike a pork shoulder roast (Boston butt)—so they’re a great option for recipes that don’t use a lot of meat. San Marzano tomatoes have superior flavor and, though not touted as being low in sodium, typically are, with just 20mg per serving.

Make this staff-favorite one of your go-to dutch-oven dinners this fall. Tougher cuts of meat, like chuck-eye turn meltingly soft, root vegetables make the stew rich and hearty, and a dollop of greek yogurt adds just the right amount of tang, to cut through the rich sauce and brighten the meal.