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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. 

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a dutch oven with a cooked pot roast surrounded by potatoes and carrots on a table

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.


a fork twisting out a piece of tender meat in the dutch oven

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.

a fork twisting out a piece of tender meat in the dutch oven

Dutch Oven Pot Roast with Carrots and Potatoes

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. 
4.71 from 78 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 25 minutes
Servings: 6 people
Calories: 498kcal
Author: Rachel Ballard


  • 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


  • 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. 


Calories: 498kcal | Carbohydrates: 40g | Protein: 35g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 104mg | Sodium: 1156mg | Potassium: 1563mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10043IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 5mg

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Recipe Rating


Thursday 19th of November 2020

Made this yesterday and it was great! I didn't have an onion so I used a packet of onion soup mix instead and it turned out fine, most tender pot roast I have had in a long time. Thanks!


Tuesday 17th of November 2020

Hi! Trying this tonight, noticed my roast is just under should I adjust my cook time?!?

Rachel Ballard

Tuesday 17th of November 2020

Kalli go ahead and cut it in half. Smaller parts will cook in the given time. :) --Rachel

Kathie Kenny

Monday 16th of November 2020


Rachel Ballard

Tuesday 17th of November 2020

No Kathie, you'll want to go a bit further than that. I don't have a specific gravy recipe, but try this one (ignore her pot roast recipe 😉) and just use the gravy. Skim the fat from your broth before proceeding so it's not too greasy. --Rachel


Thursday 12th of November 2020

I use this recipe but I add a little brown sugar, paprika, garlic and onion powder to both sides and around the edge and sear it on both sides and the makes this delicious crust!

Joyce Nelson

Sunday 8th of November 2020

Trying this today!! Wish me luck! I loved my mom's pot roast and veggies and have never been able to make it like hers was..... it smells absolutely delicious in my kitchen right now!