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.
Jump to Recipe
- Slow cookers make dry pot roast. This one is so much better!
- Plan ahead because this recipe takes a few hours.
- Use a chuck roast for best flavor and results. Rump or round roast may also work but they are a bit drier.
- This is a slow braised pot roast and not a rare roast beef.
- To store leftovers: cool completely before sealing it in an airtight container and storing it in the refrigerator for up to 5 days. When you are ready to enjoy, reheat the desired portion on the stovetop over medium heat or in the oven, covered, at 300 degrees F until heated through.
- To freeze: After the meat has cooled completely, separate it from the veggies, shred it, transfer it to a ziplock bag or an airtight container, and store it in the freezer for up to 3 months. I do not recommend freezing the veggies as they will not reheat well.
We love a horseradish cream sauce with our roasts. This one is a favorite though sometimes my recipe is as simple as some mayonnaise and ground horseradish. 😉
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.
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 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.
Notes
Please read the post for an explanation of the difference between a pot roast and a rare oven roast beef. Make sure this is the type of roast you want to make before continuing.
Nutrition
Calories: 498kcalCarbohydrates: 40gProtein: 35gFat: 23gSaturated Fat: 12gCholesterol: 104mgSodium: 1156mgPotassium: 1563mgFiber: 4gSugar: 4gVitamin A: 10043IUVitamin C: 15mgCalcium: 81mgIron: 5mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
This is an awesome recipe! I actually deglaze the bottom of the Dutch oven before putting it in the oven. I also add some balsamic vinegar and a pat of butter to the top of the roast, cover, then bake. If it needs more broth, I mix a little water with better than bouillon. Yummy!!
Tender and flavorful.
I’ve been making this recipe for several years now and it’s a tried and true one! Absolutely delicious!!
How long would you cook it for a 3.5 pound chuck roast?
With this method, until it falls apart and/or when you can poke a fork in it and twist and it comes apart. Usually 3 1/2 or so hours. –Rachel
I love this recipe. Lost count of how many times I have made it but every time it’s delicious and moist and tender. My daughters and my grandsons said it’s the best! I was picking out a pot roast at ALDIs and a young lady said how do you cook this and I shared your recipe with her and told her how easy and delicious it was. I remember it by heart and also told her the site in case she forgot.Ran into her and she thanked me and said her family loved it!
That is fabulous Joyce!!
Loved it! Used the leftovers for stew, just add beef broth and voila, there you have it 😊
I’ve been using your recipe for years ! This recipe is the reason my daughters favorite meal is pot roast ! Great recipe 😁
I’ve made umpteen roasts in my life between my crockpot and pressure cooker. This was my first time using our dutch oven (for anything lol). Hands down the BEST roast I have ever made! So tender and moist! Thickened the sauce with a slurry. Absolutely Amazing! Thank you for sharing this recipe.
Oh I’m so glad you’ve crossed over to the other side Dawn. 😉 I’m glad you enjoyed it.
This was a delicious, easy recipe & made the whole house smell heavenly. The only adjustments I made was the addition of some chopped garlic before putting it in the oven & thickening the juices with a cornstarch/water slurry after taking out the meat & vegetables. My meat & potato-loving husband loved it!