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
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Can a roaster that has a lid be used for this pot roast ?
Hi Teresa,
I’ve not tested this recipe in anything but a cast iron dutch oven so if you want to test it you can. I own a roaster and personally find them to be too thin and flimsy for the job. You’d have to check the liquid level around your roast more often just to make sure it doesn’t evaporate away with the longer cook time, but you are welcome to try it if you want to. –Rachel
Success! I made it for my 89 year old dad I am care giver for and he liked it better than the crockpot versions I have been feeding him. My success was more in not dropping the dutch oven on the glass top stove or glass oven door 🙂
Oh yes Lisa–it’s so much better than anything a slow cooker could ever produce. And you’re right about those dutch ovens getting heavy. They can really be beasts. I’m glad your stove survived. 😉 –Rachel
I have a caste Iron uncoated Dutch oven. Is there anything wrong with using a natural caste iron?
No Francesca there’s not. The only issue with traditional cast iron is remembering not to slow cook tomatoes or ingredients with tomatoes in it in them for more than 30 minutes. You should be just fine with this recipe as it’s written. –Rachel
Thank you so much for the recipe! Best pot roast ever! This comes from a true southerner born and raised!
Just made this pot roast for dinner. I followed the instructions to the letter and it came out perfect. Juicy and tender. Thank you.
I am planning a 5 lb. Chuck Roast tomorrow. How much extra cook time should I plan. I have all day, so I don’t care.
Hey Will, I’d say just until you can stick a fork in it and twist it easily– 3 1/2 to 4 hours probably but just check it every hour or so until it gets there. –Rachel
Because Dutch ovens do such a great job of retaining heat, using them on medium-high or high heat is actually too hot. The pot can scorch if it’s this hot and food can burn and actually stick to the surface. Cooking at medium heat is more than sufficient for the pot. Always cook on medium or low heat, even when frying or searing. Use high heat only when boiling a full pot of water, or reducing a stock or sauce.
Hey Greg, thanks for your thoughts.
So what temperature should you use for the oven for the Dutch oven pot? Is 375 considered high heat?
Sandy
Sandy I think Greg is referencing when you are using your dutch oven stove top. If you are cooking in your oven there will be food or other liquid in yours and it you can easily bake at any high temperature you choose. –Rachel
Thank you Rachel.
I love cooking with enamel covered cast iron. Greg is right you have to be really careful when cooking on top of the stove but once your pan has reached the right temp it seems to me your cast iron does all the rest of the cooking to perfection.The oven is wonderful for this.My pot roast was so yummy tender and so easy to prepare.Thank you for the recipe.I will be cooking many more.Veggie Beef soup is next.Thanl you.
…my son bought me a nice pressure cooker, but I am afraid of it. (after seeing my moms explode i’m very leery of it) . i’m trying your recipie tomorrow for sunday dinner.
Well if you are worried about the pressure cooker Therysa, don’t be. The new ones are great and when used correctly won’t give you any trouble like the old school ones (which usually only exploded if their pressure vents were clogged). I’m sure you’ll like it when you try it. I personally hate them though! LOL. The food they make is so gross. I know you’ll love the dutch oven much better and I hope your roast is great.–Rachel
Hands down one of the best dinners I have ever made. Will have this one on repeat!
Absolutely delicious! FINALLY, melt in your mouth pot roast! Appreciated the reviewers’ comments about using a fork to determine “doneness” .. the fork plunged into the meat should begin to shred the meat if it is done enough. Made some small adjustments which worked well … due to time constraints, did not turn down the oven after the 1.5 hour check; instead, at that check, added red wine, turned over the meat, and cooked for another hour. It was done at the second check (the additional hour in), where I removed the meat from the Dutch Oven, and added into the remaining sauce: mushrooms I’d sauteed in butter, olive oil, salt, and herbs de provence, and a few splashes of heavy cream. I simmered that combo over low heat while stirring then spooned it over the meat I’d served in bowls over elbow pasta. My husband and 11 year-old son loved it. Restaurant quality! Next time I’ll buy a larger chuck roast for leftovers!
I’m so glad you enjoyed it Lisa! Way to make it your own. –Rachel