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.
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 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.
- 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.
Jon says
I’m using a 3+ lb. eye of round. How would I adjust cooking time?
Rachel Ballard says
Hi Jon, I never make this recipe with an eye of round, though it is an equally tough cut of meat and should be fine to use. It doesn’t have quite as much marbling as a chuck roast so fingers crossed it doesn’t come out dry–but I honestly wouldn’t change anything with the cooking time. If anything I think it may take longer to cook. Just check it every 30 minutes until you can put a fork in the meat, twist it and have the meat come completely apart with no resistance. Very good luck! –Rachel
Kathleen says
This recipe was great! It was delicious! The veggies and meat were perfect and flavorful. This recipe will definitely make it into my cookbook, and I will make this again for sure. My family loved it!!
Rachel Ballard says
I’m so glad you liked it Kathleen! I told you to trust me. 😉 One thing you’ll learn around here is that I work really hard to write recipes that work. I know a lot of blogs crank out recipes that may or may not turn out and while anything is subject to error, just trust that what I’m telling you to do is what needs to be done. I promise I’ll do my best to make recipes you can trust. –Rachel
Kathleen says
Thank you so much for your quick response !! I’m still cooking to your recipe accordingly !! I am still on track for a great recipe that smells awesome . Can’t wait for dinner tonight !!!
kathleen says
I followed the recipe to a T, but after 1 1/2 hours, the meat thermometer says its done after 1 1/2 hours and I haven’t even added the veggies yet. I don’t want to overcook the meat. What would you suggest at this point? Thank you!
Rachel Ballard says
Hey Kathleen, so this recipe is written like it is for a reason and the whether the meat is done or not is not the goal. It’s not prime rib and we aren’t concerned about how rare or not rare it might be. If you are using a chuck roast as recommended, if you eat it now it will be done for sure but tough as a brick. You need to keep cooking it in order to begin to break down the connective tissue and create a truly tender final roast. Keep going girl! –Rachel
Joy says
Made this recipe for dinner tonight and it was a huge hit. My husband kept raving about it and my picky son went for seconds. Hands down the best roast I’ve ever made!
Rachel Ballard says
That’s such a great feeling when the picky eaters want more, isn’t it Joy?! I have one of those too, so I’m really happy to hear that! Thank you for your comment. –Rachel
Alice says
Hi I’m making this NOW I have a convection oven (you’re not supposed to cover the food so air can circulate. I’m trying it for he first 30 minutes see what happens. Should I do it on the stove top instead? if so how long. HELP!
Rachel Ballard says
Alice I have never made this recipe in a convection oven but I’m going to recommend following the instructions as written. Convection’s main purpose is to make food crispy. You won’t break anything by cooking a lidded dish in it. And no on the stove top. The key to this recipe is a slow, covered cook. Very good luck to you!
Carol Darwish says
wow! thanks for the quick reply and suggestion… and thank nyou for the Download (minimal kitchen) I have printed the recipe for the baked mac n cheese for my grandson! (my daughter uses the box for him and it just kills me but I dont say too much)
CAROL DARWISH says
oK THIS SOUNDS DELICIOUS BUT i HAVE TO PURCHASE A DUTCH OVEN BECAUSE MINE IS OLD AND BURNS ON THE BOTTOM – WHAT SIZE WOULD YOU SUGGEST – THE ONE I HAVE NOW IS LIKE 7 QUARTS WHICH IS WAY TOO HEAVY AND BIG WANT TO MAKE THIS SOON!!
Rachel Ballard says
Well Carol, they are all heavy so that’s something to consider but you might like a 5 quart size. Here’s a link to one on Amazon that would be good to try: https://www.amazon.com/Lodge-Quart-Enameled-Dutch-Enamel/dp/B000N4WN08/ref=sr_1_9?ie=UTF8&qid=1549647529&sr=8-9&keywords=cast+iron+dutch+oven+5+quart
Anthony Dangelo says
Do you cover it back when you reduce to 350 and cook for an hour before the potatoes?
Rachel Ballard says
Yes Anthony. The pot stays covered the entire time. That’s the key to a tender and juicy roast. –Rachel