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.
- 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.
Lisa says
Fabulous. I have done crock pot and stove top but this is the best ever. Thank you.
Rachel Ballard says
You’re welcome Lisa! I agree! –Rachel
Shade says
Made this once before, without using the olive oil to sear since I have an enamel cast iron dutch oven.. Came out great, but when I tried to make it again today, this time with oil, I burned two fingers thoroughly from putting the meat into the oil. Still a great recipe though!
Rachel Ballard says
Gotta put it in there quick Shade. 😉 I’m glad you enjoy it either way. –Rachel
Marcie says
I made this and it was AHmazing! Best pot roast I’ve ever made by far. Will never do in a crock pot again.
Rachel Ballard says
Me either Marcie. My crock pot is collecting dust. –Rachel
Karen says
Can an Eye of the Round Roast be used?
Rachel Ballard says
Hey Karen, yes it can. You may have to cook it a bit longer but it should be fine. Just cook it until a fork twisted in the meat will make it come apart easily. –Rachel
Marjorie Bavaro says
would it be ok to coat the beef in a little bit of flour and salt before searing it in the pan? I am just looking to make the liquid a little thick just a little……
Rachel Ballard says
Sure Marjorie, you can do that. You could also make a slurry of flour and the beef broth and add that to the pot just before the roast finishes cooking and allow it to thicken that way. –Rachel
Holly says
This is hands down delicious!!! I never made pot roast before but heard so many stories of how it can be dry. This is far from dry. Falling apart, flavorful and amazing. I am actually making this for the second time in two weeks. This time i added a little red wine. Recommend highly, great recipe!!!
Rachel Ballard says
I’m so glad you like it Holly! I hope you make it often! –Rachel
Adara Lynn says
Hi there.
I making this today.
Do you wear your meat WITHOUT the oil?
Thanks
Rachel Ballard says
Nope Adara, oil is a must for searing. –Rachel
Mike says
I love this way of doing roasts!!! I use a cast iron Dutch oven and with all that brown that builds up on the inside the gravy comes out awesome! The simple seasonings really let the meat shine. Like others I’m a fan of adding a couple glug-a-lugga-glugs of red wine but that’s just how I like to do it. We do this out camping in a pit dug in the ground on top of coals from the fire and no one can believe how good it turns out. Everyone thinks I’m crazy until they tuck into their first bite. It has become a camping tradition. Game meat or beef this is the best way to do a roast, period.