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. This one is my favorite. 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.
Celeste Davis says
I am so excited to make this recipe! I couldn’t find a 2lb. Chuck roast. Found a 1.54 lb Chuck arm roast, and was curious about bake time on it. Should I bake for a little less time, and also sear it for a few min less as well?
Rachel Ballard says
Hey Celeste–go ahead and cook that in the same way the recipe instructs. Check it every hour or so until it’s falling apart. It should be super close to the cook time of a regular chuck roast. And no need to sear it for any less. Just a hot pan, get some brown on it, and roll on. You’ll do great! –Rachel
Justin says
Is it better to cube the meat first
Rachel Ballard says
Hey Justin, good question. There’s no reason to. If you did, it would dramatically change the cook time because the meat would be so much smaller. I think you’re better off to just leave the roast whole, or at the most, cut it in half. –Rachel
Tinita Williams says
I’m cooking Christmas dinner this year for my 👨 friend . This is what I’ve chosen. Double chocolate cake for desert.
Rachel Ballard says
That sounds great Tinita! You can do it!
Michelle Tremblay says
I’m just now putting this in the oven, At this time of year, I use butternut squash. I cut up a nice chuck roast.
Michelle Tremblay says
Making it now, mmmm
Darin says
Made it. Shoveled out driveway. Warmed up checking it. Went back to shoveling. Warmed up again checking it. Shoveled again. Warmed up adding veggies and Bam!… I’m a sated man.
Thank you!
Rachel Ballard says
Well you must have more snow than I have and a longer driveway than I do if it took you all that time to shovel Darin, but you’re right this is winter snow-shoveling food at its best. I’m so glad you enjoyed it. –Rachel
Eileen says
Roast was well done before I put the vegetables in the pot. Follow time & temp. I used a bottom round .
Rachel Ballard says
Eileen, I used a chuck roast in my recipe but if you ask me, a roast that’s done early is way better than one that’s not done when it should be. You have to keep in mind that oven temperatures vary by up to 50 degrees hotter or cooler from what the dial says it is, and that every piece of meat will vary in tenderness from the very start. I’d cover my meat with foil and let it rest while the vegetables cooked and call it a success. But of course, if you were checking your meat every once in awhile you can always add the vegetables when it’s 90% tender and everything would be done at the same time. You have to trust your cooking eye and make adjustments that are right for you. –Rachel
Val says
Sounds perfect – I will add a bit of wine, maybe 1 cup with 3 of broth and mushrooms just because we like them. Delighted to find others who are not slow cooker fans.
Gabriela says
Super delicious and easy recipe to follow!
Rachel Ballard says
I’m so glad to hear that Gabriela! –Rachel