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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What if I use a bigger roast do I need additional ingredients?
Not necessarily additional ingredients. Just get the water level up where it needs to be. If my roasts are larger than 4 pounds, I cut them in half. If you keep your roast whole it will extend the cook time. –Rachel
I make this recipe regularly now and it’s terrific. After our Sunday meal, I make the leftovers into a delicious soup. Can’t recommend this recipe enough. Thank you!
Thank you so much Julie!
This will ruin your roast. IT says 375 at one hour, then turn it down to 350 and do another hour. When I went to put the vegetables in for the last 45 minutes the roast was already 200 degrees and OVER DONE. REMOVE THIS RECIPE!! 2 hours and 45 minutes at 360 degrees for a 2lb roast is TOO MUCH HEAT!!
Now whoa there buddy. This is a braised dish. It’s not about rare, medium rare, etc. As you can see from the many positive comments this recipe does work really well. It’s about cooking the meat in a moist environment until it FALLS APART, not reaches a certain temperature and that means a long time in the oven until you can twist a fork and the meat falls apart. That takes time and patience. If you want to read up on braising, that will help you understand the process. –Rachel
@al, I have been doing it this same way for 36 years. Never had a dry or chewy or tough roast. Perfect every time!❤
i am used to making roast that use onion soup mix and a can of cream of mushroom soup. can i used that with this recipe?
Eh…well I don’t know Sandy. Personally I don’t use either of those ingredients when I cook so I can’t really advise you on that. I stick to mostly homemade whole foods. I’d personally suggest just trying it once as written and then you could go from there. –Rachel
@sandy, There isn’t enough water in condensed soups to slow-braise efficiently. You run the risk of drying the meat out and the dry soup mix just makes it worse. If you’re seriously addicted to the flavor of the soups, don’t be afraid to heat them together in a separate pot or in the microwave at the end of cook time to use as a gravy. But honestly, try the recipe as-is; finding some broth and chopping an onion isn’t that hard. ;>)
This is an outstanding basic pot roast recipe! I made it last night and am actually looking forward to leftovers tonight (that’s not often that happens). I was so happy to find this because it lets the beef shine. Isn’t that why you make a pot roast dinner…to taste a good beef dinner? Thank you for posting this recipe. I will be using it from now on! No frills just good down-home food!! YUM!!
Has anyone had an issues with it being oily, I only used 1 tbsp of oil and made a gravy with left over broth and butter and added it back to the pot but it is super oily, just wondering if anyone has had this problem
Hey Lucas, since I didn’t provide a gravy recipe I’d guess you were winging it on this but I have some theories. First of all it sounds like you had way too much grease. Remember that all the fat in your roast renders out into the liquid broth. That means you would need to use something like a fat separator to get that fat to rise out of your broth. Then you could have used either that fat for your gravy OR used butter instead but you didn’t need both–hence the oily factor. –Rachel
What size dutch oven do you use for a 2 lb chuck roast? Thanks!
It really won’t matter Yvonne as long as it has the right amount of liquid in it. What size do you have? Or are you planning to buy one? A 7 quart is great for big families, a 5 would be next best for feeding 2 to 3 people regularly. –Rachel
I cooked a Chuck Roast per this recipe last week and it was delicious. I have another Chuck Roast in the oven right now preparing for Hurricane Laura.
Can I use a bottom round roast ? 3.22lbs
Hey Maureen, yes you sure can.
I made a few vegetable additions to this recipe, but otherwise followed carefully. It was perfect! So delicious! Your recipe has now been adopted as the way we make pot roast in our house. Thank you!