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.
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
- 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.
I have made this recipe a few times. Everyone loves it. It is Mom’s Birthday on Thursday and she asked me to make it for her birthday dinner. She will be turning 91. Thanks for sharing the recipe. It is easy to make and turns out good every time.
I’m so glad to hear that Kim. I hope your mom’s birthday is wonderful. 🙂 –Rachel
I am trying this for the first time. I am fairly new at cooking with a Dutch oven, however I very excited. it has made my house smell go good.
I hope it turned out wonderfully for you Jenn!
I’m trying this recipe tonight for husband’s birthday. In past I always use crockpot and it is so dry.. Should there be any special instructions for higher altitude? I’m in Denver area. And my beef chuck roast weighs 3.22lbs. I should I cook longer?
You may need to, yes. I’m not an expert on high altitude cooking but it’s just a matter of cooking the roast until it’s fork tender. I’d recommend doing some Googling to get a better idea of what you might need to do based on your elevation. –Rachel
First time I’ve ever done pot roast in the oven and not a crockpot and I am SOOO glad i chose this recipe!!! BEST pot roast i’ve ever made!!! Directions were simple and adding the beef broth really helped (I always just used water in the crockpot!)
Yes Rebecca! Great job! Crock pot pot roasts just don’t do it. 🙂 I’m so glad you enjoyed this recipe. –Rachel
I got a Dutch oven for Christmas since my sis got tired hearing me complain about lackluster pot roast in slow cooker. I searched for simple recipe. this recipe is perfection. I had four plus full meals out of a two 1/2 # roast . simplicity thy name is Dutch Oven! thank you!!
Slow cooker pot roast is so lackluster. I agree with you on that Betty!I’m so glad you’ve come over to the dutch oven side of life! –Rachel
Delicious, tender and juicy. I’ve been making pot roasts for about 60 years, and this was honestly the best one I’ve ever made. I’m going to be using this method from now on.
That such a great compliment Carol!
Hi! I’m trying your recipe in my new Dutch oven today. The chuck roast I bought is almost 4 lbs. should I cook it longer since it’s bigger?
Hey Tami, you will probably need to cook it a bit longer. How long just depends, but just until it’s fork tender. –Rachel
I do not own a Dutch oven at this time!!! I will be purchasing one in the near future …however, will a roast pan work as well for this recipe? thanks!
Unless you can make that roasting pan air and water tight, no it won’t Cindi. I’m afraid you’d end up with a dried brick of meat and I’d hate for that to happen! –Rachel