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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I use this recipe but I add a little brown sugar, paprika, garlic and onion powder to both sides and around the edge and sear it on both sides and the edge….it makes this delicious crust!
Trying this today!! Wish me luck! I loved my mom’s pot roast and veggies and have never been able to make it like hers was….. it smells absolutely delicious in my kitchen right now!
We’ve made this 5 times and I do it a little different. I use big pieces of potatoes and whole baby carrots. I put all the veggies in after searing and broth. I cook it all together for 3 hours. The veggies stay intact but are very tender. I thicken with a little cornstarch and water when I’m ready to serve. It’s beyond delicious!!
How do your vegetables not totally fall apart after that long in the oven Darainey? I’m glad it works for you either way! –Rachel
When you reduce heat and cook for an hour longer, do you cook without covering that time? Making tonight and looking forward to it!
Lid on the whole time Janine!Enjoy! –Rachel
OH. MY. GOD. This is soooooo gooooood. I had potatoes and carrots that went over The juice and I was afraid to add more, so I left it as is. Everything cooked perfectly and it is insanely delicious. Well worth the time it took!!
? I’m glad it worked out well for you Janine! –Rachel
Hello! I was in a rush at the store and didn’t have time to wait at the meat counter for a roast..I grabbed a tri tip instead. Would you reccomend changing the temp for that cut? I usually use chuck ? I am excited for this fall dish since our weather is finally changing this week!
Hey Hope, honestly a tri tip is a really nice cut of meat and probably too nice to braise in this method. Check out this article for another way to use that cut until you can get a chuck. https://justcook.butcherbox.com/everything-you-ever-wanted-to-know-about-tri-tip/
My husband and I love this recipe! We enjoy the aromas for the hours it cooks, and the flavor and juicy tenderness do not disappoint!! Thank you!
Wonderful Cindy!
is the cooking time the same for a 4 pd roast
Not necessarily. I tend to cut my four pounders in half before cooking so that things cook efficiently. –Rachel
Thanks for sharing your recipe. I made it for the first time and it was so tender and delicious. Will be making more often.
This recipe is awesome! I read the comment from “Karen” and was hesitant but as I read the others I decided to do it as it says! Love it… don’t listen to the haters.
It’s a reliable recipe or it wouldn’t be here, I promise. Ignore the rest 😉 –Rachel
My husband and I loved this dish! He even asked if he can have the leftovers for lunch tomorrow. Very yummy!! Thank you for the recipe.