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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. 

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a dutch oven with a cooked pot roast surrounded by potatoes and carrots on a table

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.

Why choose a dutch oven over a slow cooker for 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.

Plan ahead for this dutch oven pot roast

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.

This roast takes 3 or so hours to cook in your oven.

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.

a fork twisting out a piece of tender meat in the dutch oven

What cut of beef is best for pot roast?

I almost always choose a chuck roast. Its marbling means the fat slowly melts during cooking and helps ensure the meat stays tender.

Other cuts that can work include a rump or round roast. They just don’t have the same marbling and are a bit tougher than chuck roasts so they may need a slightly longer cook time. Just cook it until a fork inserted in the meat will twist easily.

What’s the difference between pot roast and roast beef?

The pot roast method is different from that used to cook more tender cuts of beef such as “roast beef” (often top round or top sirloin) or prime rib.

Although both methods involve cooking relatively large pieces of meat until tender, there is a distinction in how it’s done. 

Pot roast is cooked covered for hours at a low temperature until the meat softens, not until it reaches a specific temperature.

Roast beef, on the other hand, is cooked uncovered until a meat thermometer inserted into the beef reads a specific temperature.

In other words, roast beef requires you to cook to a specific doneness while pot roast requires you to cook to a certain level of tenderness. Make sense?

Should pot roast be submerged in liquid?

When making a pot roast, the meat does not need to be completely submerged but you do want the cooking liquid to come at least ¾ of the way up the roast. Some choose to use beef broth while some choose to use water.

Either will do. Note that, if you do decide to use water, you will want to season a bit more heavily.

Regardless of your choice, you will end up with a delicious, rich beef broth at the end. I love saving mine and using it for soup and stews.

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 work.
  • Sear your meat first over high heat to start the browning process. Browning meat equals flavor and we need that.
  • 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.

When adding beef broth, know this

You can just use water on your roast if you want to. It will make its own wonderful beef broth as it simmers, but beef broth can be used too.
Choose a broth without additives, MSG or flavorings and never, ever use bouillon cubes or powders. They are so salty you could ruin your roast with them.

>>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.

Ingredients you can add for a pot roast flavor boost

A pot roast can handle a variety of different flavors. Try these options:

  • Swap part of the beef broth for red wine. Never use cooking wines.
  • Add herbs like thyme or rosemary. If you want to use these, put them in during the last hour of cooking or the heat destroys the essential oils and their flavor.
  • Toss in whole garlic cloves for a hint of flavor.
  • Baby or pearl onions are a simple addition. Buy a bag of the frozen ones and add them with the carrots and potatoes.
  • Swap the root vegetables for parsnips, turnips or sweet potatoes.

How to store leftover pot roast

If you find yourself with leftovers, allow the pot roast to 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.

I recommend adding a dash of beef broth, in either case, to help keep things moist.  

To freeze

You can also freeze leftover pot roast. 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.

When you are ready to enjoy the pot roast, reheat it as you would from refrigerated. Just tack on a bit of extra time.

What to serve with pot roast made in a dutch oven

Rolls are a staple with this recipe. Try one of these versions:

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. 😉

a fork twisting out a piece of tender meat in the dutch oven

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. 
Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 25 minutes
Servings 6 people
Author Rachel Ballard

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
Course Main Course
Cuisine American

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499 Comments

    1. Hey Heather, my roasts are usually in the 4 pound range so this recipe should still work as written. Your goal is to cook it until you can put a fork in the meat and twist it and the roast shreds apart easily. You can check your roast a half hour earlier than usual if you choose but you won’t mess it up if it’s a bit smaller. –Rachel

  1. 3 stars
    Don’t put olive oil in Dutch oven after letting it heat it. Covered my apartment in smoke. The smoke point is too low for olive oil

    1. Hey Matt, remember that you have to watch your tools and observe what’s happening in the pot and not stick to “she said heat it 5 minutes so I’ll stand here till my house burns down” rule. I also said you can use vegetable oil (avocado is also good) but if you used extra virgin olive oil, then yes, the smoke point is too low. Plain olive oil can handle a bit of heat and of course, when the smoke started all you had to do was drop your roast in and it would have cooled off the pot. –Rachel

    2. Rachel, this is exactly what I did – I heated the pot, put the olive oil in, and put the roast in a few moments later. The oil was hot enough to make the meat sizzle in a matter of seconds, and by putting the roast in right after I had no issues with it smoking.

    1. Oh Angela how sad. I’m sorry that happened! If you were using enameled cast iron sometimes if there was already a crack it can crack further when heated. But the good news is that your dutch oven is cast iron underneath and as long as there isn’t any porcelain chipping away you can continue to use it if you choose to. –Rachel

  2. 5 stars
    ❤️❤️❤️ while searing I braised the chuck roast with red wine, added in half a head of crushed garlic and some Italian seasoning (grinder). Smells heavenly. Excellent recipe! Thank you!!! ❤️❤️❤️

  3. 5 stars
    This was 1st time using my Dutch oven for a pot roast. I must say I felt robbed after using my crockpot for so many years. This recipe did not disappoint! My roast was so juicy and tasty!

  4. 5 stars
    I have made this 4 times and have not been disappointed!!
    My Dad who is so picky LOVED it. He asks me every time I visit to make it ?

  5. Thanks Rachel, I’ll give it a try with my next pot roast. I went ahead and did my first one in the oven, just to be safe. Turned out great.

  6. Hi Rachel, looking forward to trying the Dutch oven Pot Roast recipe, but wanted to ask if this recipe can be done in Dutch Oven on stove top. Weather here is already very warm and we’re in a small place so it would be good if I could not use the oven for 4 hrs and heat up our entire house. If yes, do I need to adjust cook time and what stovetop setting do you recommend? Thanks

    1. Hey Howard, I see your concern with the oven but I haven’t tested this version any other way so it would be hard for me to give you instructions. I would think that if you used a low simmer, you could cook this covered on the stovetop for probably the same time (just keep checking it with a fork–when you can twist the fork and the meat comes away, it’s tender enough). I’d do a simmer that bubbles every few seconds and see what happens. –Rachel

    2. Hi Howard,
      I always use my enameled Dutch oven and fully cook my pot roasts on the stove top.
      After seasoning and searing on both sides, I add red wine and beef broth along with diced onions. The red wine helps tenderize and adds flavor. I then lower the heat to low simmer and cook till fork tender.
      Works beautifully.

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.