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.
Becky says
Used a ceramic Dutch oven and same temps but in convection. The same times cooked a 3.5 pound London broil roast perfectly. So delicious! Thank you!!
Mary Noll says
Made this several times. Amazingly how flavorful with just the salt, pepper, onion and beef broth. Making a 3 1/2 pound so will increase time slightly.🙂
Rachel Ballard says
I know Mary! Everyone doubts how good this is until they make it. And yes, the bigger the roast the more time it needs. I’m so glad you enjoy it. –Rachel
Alexis Rios says
If I’m only making about 1 pound instead of 2, what should I reduce the times to?
Rachel Ballard says
Hey Alexis, I’d use the same temperatures and cook it for half as long. Just check the tenderness of the meat by sticking a fork in it and twisting. If the meat doesn’t shred at least a little, give it 30 extra minutes before adding the vegetables. It will work fine though I’m sure. –Rachel
Bob Shufelt says
Absolutely fantastic!! I did add minced garlic half way through the onion time. I’ve made many roasts many ways this was by far the best and my wife agrees. This has become “THE” family recipe!! Thank you soo much!!
Bob
Rachel Ballard says
That’s wonderful Bob! Say it louder for the people in the back! So many people think this version is too simple to taste good. 🙂 I’m glad you liked it. –Rachel
Nancy says
Can you suggest some spices to add that will compliment the roast without overpowering the flavor.
Rachel Ballard says
Hey Nancy, well, I can try but I never use anything extra. In fact a few readers have said that they were afraid the roast would need more flavor just based on my recipe and then were pleasantly surprised to find out it didn’t. Hopefully you aren’t doubting me! 😉 But if you really needed to add something, fresh thyme is good with beef. You’d just want to put it in with the vegetables at the end of the cook time because fresh herb oils just die off in to nothing with long slow cook times. Other than that, I hear some people really like red wine in theirs. I don’t use it so I can’t say but I’m sure it’s good. –Rachel
Jean says
Totally delicious; tender and moist beef? Best pot roast I’ve made – ever! Thank you!
Rachel Ballard says
You are so welcome Jean! I’m so glad you enjoyed it. –Rachel
Jen says
Hello! This was an AMAZING dinner that both my husband and I fell in love with. I’d like to leave one bit of feedback for a possible update to the recipe. I am a brand new cook – as in, I made it 37 years being afraid of my stove – especially when it comes to meats. I found this recipe and decided I was going to be a good wife and make him his favorite – a pot roast! I followed your instructions to the T but almost caused a grease fire on the searing the meat portion because I did not turn down from high to medium-high. This led to a pretty scary day for me – even though the dinner came out perfectly. I wonder if you’d be willing to update the recipe to indicate that the temp needs turned down from high when searing the meat? This is mostly a request as someone who follows a recipe to the letter because I am so nervous in a kitchen. It’s not at all meant to blame! I LOVED this dish and will be creating it again and again in my new marriage.
Rachel Ballard says
Oh Jen, let me first give you a huge congratulations for taking an intimidating task and being willing to try. You’re doing what so many people are reluctant to do at all, so kudos for that. And I’m sorry the searing scared you! One thing you’ll learn as you cook more is to watch your food above and beyond what any instructions tell you. Every stove is different, every flame, every pot. So no recipe, no matter where you get it should be followed to the letter when it doesn’t make sense to. I’ve seen people stand and watch food burn because “the recipe said” it needed two more minutes. So always trust what makes sense for you in your kitchen. 🙂
And because your comment was so thoughtful, I did go in and add an adjustment to the instructions to help you and others in the future. And congratulations on your marriage. Here’s to many more delicious dinners. –Rachel
Jen says
So grateful for you! I am working on making my family dinner every Sunday. This was my 4th week doing it (though I’ve admittedly only done Crock Pot since my fateful almost-grease fire). Next weekend I want to try “real cooking” again. Do you have any other recipe recommendations on your site for my super, duper newbie self?
Rachel Ballard says
Now Jen, you’re gonna have to push past that fear. You did not have a grease fire. You thought you could have, but it didn’t happen. Now pick yourself up by your boot straps and take that as a learning experience for getting to know your stove and your cooking equipment. They are all different! (By the way, another lady who said a similar thing was also using a Lodge enameled cast iron dutch oven and I wonder if those heat differently??? Not sure.) Put that Crock Pot up girl. This is how you learn and grow and gain knowledge.
Remember: always watch the food, put your hand over the pot and feel the heat, look, listen, feel. Trust your instincts and use recipes as guides.
For other basic recipes, you might want to try these:
https://feastandfarm.com/baked-chicken-fajitas/
https://feastandfarm.com/sausage-and-lentil-soup-carrabbas-copycat/
https://feastandfarm.com/chicken-garlic-mushroom-cream-sauce/
https://feastandfarm.com/lasagna-meat-sauce/
These are all great recipes to try! Mostly one pan (you can check out my “One Pan” section in the Recipe Index for more) and fairly straight forward. No searing required, so don’t be afraid of another fire. Go girl. You can do this! –Rachel
Linda says
Very very delicious!! I don’t like the crock pot recipes! Thank you!
Rachel Ballard says
I’m so glad you liked it Linda! –Rachel