When cooked in a Dutch oven, a pot roast retains more moisture and cooks more evenly, which is a distinct advantage. This method results in juicy and tender roast from even a tough cut of meat.
Pot roasts can be a great one-dish meal if cooked with cut up vegetables. The juices from the roast make a rich broth. Leftovers can be used to make a pot of soup without using another pot. This can help save time during a busy week. Roasts and stews can also be made on a wood burning stove to save on utility bills and take advantage of energy that is being used anyway,