Dutch oven pot roast with carrots and potatoes gets juicy and fork tender right from the oven. If you have time to skip the slow cooker, it’s worth it for a melt in your mouth meal you’ll be happy to serve again and again.
If you’ve been around here any length of time, you know that I’m not a slow cooker person. I won’t rant–but just know that it doesn’t produce the kind of food we enjoy.
And it seems like the #1 food people want to make in a slow cooker is a pot roast. And a lot of pull it off. I’ve tried it but my meat comes out so dry at the end. Yes, it’s tender on some occasions but what’s the trade off? The meat has just been cooked to death.
That’s why I’m far and away a fan of a dutch oven pot roast. Dutch ovens are made from cast iron and retain and distribute heat really evenly. Plus the tight fitting lid allows moisture to stay inside for the most part and with a few tricks, makes the juiciest pot roast you’ve ever had.
This recipe probably won’t be something you make on a week night if you’re terribly busy–but save it for a weekend, or if you happen to have a snow day at home and you’ll be so glad you put it together.
Add those carrots and potatoes in the last hour of cooking and they are so soft when you’re ready to eat that they beg for a light mash with a little butter and salt.
Perfection.
Tips for a top-notch dutch oven pot roast
- Use a heavy cast iron dutch oven with a lid, or a good quality oven-safe pot with a tight lid. Just covering your meat in aluminum foil won’t really cut it.
- Sear your meat first over high heat to start the browning process. Browning meat equals flavor and we need that.
- Use a good beef broth with your meat, and check the level of the liquid around your dutch oven pot roast every hour to hour and a half. Add some water if it’s reduced too much.
- I prefer a chuck roast for this recipe, but a cheaper tougher cut could work if you’re willing to cook it longer.
- Add carrots and potatoes to the pot during the last 45 minutes to an hour of cook time so they absorb the broth and get good and soft.
These homemade rolls would be great on the side or my no-yeast quick version if you need something faster.
Fork tender and juicy right from your dutch oven, this classic post roast with carrots and potatoes is a meal in one pan and perfect for your next Sunday supper.
- 2 tablespoons vegetable or olive oil
- 1/2 red onion sliced
- 2 pound chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 3 large russet potatoes peeled and sliced into 1-inch wedges
- 5 large carrots peeled and sliced into 1-inch thick pieces
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Preheat the oven to 375.
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Put your dutch oven on the stove and heat it over high heat 5 to 6 minutes to sear the meat. Add the oil and season the meat with salt and pepper on both sides. Add it to the pan. It should sizzle immediately.
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Let the meat sear on one side 5 minutes, then flip. Add the onions and cook 5 minutes more.
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Add the beef broth to the pot--it should come about halfway up the side of the meat.
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Cover and bake an hour and a half, then check the liquid in the pot. Add a cup or so of extra water if needed.
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Reduce the heat to 350 and bake an additional hour, and then add the carrots and potatoes. Bake covered 45 minutes longer or until the meat is tender and the potatoes and carrots are soft.
Linda Sanborn says
I have used this recipe before. I cook mine in an enameled iron pot in the oven. I do add red wine as part of the broth. It adds a richness that my family likes. as well as red potatoes and small carrots instead of russets potatoes because they hold their shape and texture. I just cook them a little longer. I add twice as much vegetables because my family loves the roasted vegetables in this recipe.
Christy Rowe says
Can I use an aluminum dutch oven
Rachel Ballard says
Hey Christy, what kind of top is on an aluminum one? Do you mean like the thin aluminum ones that come in a pack of two or three at the store and have a clear plastic lid? Or do you mean an old school aluminum turkey roaster with a lid from years ago? I’ve never tried it in anything but cast iron so I can’t tell you for sure how it would work with the old school roaster. If you check the liquid in it often, it may be okay as long as the lid fits tightly. But if you’re referring to those thin things from the store, then no, it won’t work in one of those.
Sheena Strain says
I’m going to try your Dutch Oven Pot Roast, it looks amazing!!
Rachel Ballard says
So tender! I love this recipe!