Dutch Oven Pot Roast with Carrots and Potatoes
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.
>>This is not a rare roast beef recipe. Please take note.<<
I’ve gotten a bit of hate mail from some confused home cooks who make this and then yell that their roast is overcooked at the halfway point.
This is not oven roasted rare roast beef and at no point should you be taking its temperature.
This is a pot roast that’s braised–a technique that uses moisture and long cook times to break down tough cuts of meat like a chuck roast until it falls apart. If you want a rare roast beef, you want a recipe like this one.
Watch me make the full recipe on YouTube
These homemade rolls would be great on the side or my no-yeast quick version if you need something faster.
Dutch Oven Pot Roast with Carrots and Potatoes
Ingredients
- 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
Instructions
- Preheat the oven to 375.
- Put your dutch oven on the stove and heat it over high heat about 5 minutes to sear the meat. (Please watch your pot and monitor the heat. Your pot may only need 3 minutes or 4. Y'all stop trying to burn your houses down because I said 5 minutes) Add the oil and season the meat with salt and pepper on both sides. Add it to the pan. It should sizzle immediately.
- Reduce the heat to medium high, and let the meat sear on one side 5 minutes, then flip. Add the onions and cook 5 minutes more.
- Add the beef broth to the pot--it should come about halfway up the side of the meat.
- 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.
- 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.
YOUR RIGHT THIS IS HATE MAIL..
I HATE THIS RECIPE WHY.?
BECAUSE I CAN’T STOP EATTING IT…I’M ADDICTED
TO THIS GREAT CHUCK ROAST RECIPE.
I BOUGHT A NEW CABELAS CAST IRON 12 QT ROASTER
JUST FOR COOKING CHUCK ROAST.
OK TWIST MY ARM…SEND OR POST OTHER FOODS I CAN
USE MY ROASTER FOR…
Thank you
Joey this is hysterical! So sorry for all of your trouble. Hahahahaha!!! There is a post here on the site with more recipes for your dutch oven. https://feastandfarm.com/cast-iron-dutch-oven-recipes/ –Rachel
Can the pot roast and vegetables be frozen after cooking? I am looking to put it in the freezer for a camping trip.
That might work. I haven’t tried it but it should be okay. –Rachel
I made this tonight with a red wine infused beef broth and it was amazing! Thank you for this recipe.
Very helpful and excellent recipe.
Pretty much followed recipe except rubbed down the meat with course salt, pepper, smoked paprika and granulated onion. Added mushrooms, used red and yellow little potatoes, red and sweet onions. Baby carrots.
I’d try adding some celery next time.
Last step took a full hour. 👍👍
Made recipe last night as is. It was excellent and a hit with my family.
Just added some dry thyme and rosemary. Thank you!
I’m glad to hear that Geni!
This recipe is great
Making this tonight. Grew up in the south and this was a staple meal especially during the colder months. Absolutely wonderful recipe thank you for sharing ❤️
My favorite recipe for our brunton cast iron pan. Puts a slow cooker roast to shame!
I agree Brian!
I love this recipe! I have made it 6 times in the last 3 months. I use a cast iron Dutch oven and add a packet of dry onion soup. Thanks for sharing!
Not sure what I did wrong! DO NOT, I repeat, DO NOT subject your Dutch Oven to steps 2 and 3. My Pampered Chef cracked!! Sear your meat some other way!
I’m so sorry that happened Loretta! I have seen one or two people over the course of many years whose enameled dutch ovens cracked when the pot is pre heating. I personally own three enameled dutch oven and none of them have ever had damage from the process but it is a risk. The pot is still fine to use as long as there’s no risk of the porcelain getting in your food. –Rachel
@Loretta, I think Pampered Chef is stoneware, not cast iron, which is probably why it cracked.
Great point! I haven’t looked in to their enamelware but we certainly never, ever put stoneware on a burner. –Rachel
@Loretta, good to know, I was going to use my new pampered chef to make this. Thanks for sharing