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 am still using my husband’s grandmother’s Dutch oven. I hate slow cooking. I find no flavor in the meal. I’m 80, and I think I know good cooking when I taste it! I agree with you completely about slow cookers! Blah! I also still wield a pretty mean pressure cooker!
I’m going to be using a 4 pound chuck roast. How should I adjust the time and amount of beef stock?
Beef stock is just relative to the meat–just bring it up until it almost covers it. As for time I sometimes cut mine in half for faster cooking but you just have to let the meat tell you when it’s done otherwise. When that fork twists in it easily–maybe an extra 40 or so minutes? You’ll just have to experiment a little. –Rachel
This time of year I cook my pot roast in apple cider instead of beef broth
Oh how interesting Al! I’d think it would be quite sweet after a long cook time.
Thanks for this recipe. I’ve been meaning to comment for a while since I’ve been using it for a bit over a year. I adjust it for whatever cut of beef I happen to pull out of the freezer. Tonight it will be sirloin, so I cut the time down and add the vegetables at the beginning.
That’s great Percival. I’m so glad you enjoy it! –Rachel
I just made this delicious pot roast and your no-yeast rolls (thank you for the note – I added 1 tsp of baking powder proactively!) and they both turned out delicious! Although I didn’t use a Dutch oven (since I don’t have one), I did use heavy foil and it worked fine. I agree that I will never use my slow cooker for this again. The taste is NOT the same. Thank you so much for your wonderful recipe (and sense of humor!).
Gooooo Gretchen!! So proud of you over here! –Rachel
Omgosh!!!! This was absolutely delicious!! My family enjoyed it so much! The BEST POT ROAST I ever made .. melts in your mouth! I will never use my slow cooker again! The Dutch oven is the way to go! The chuck roast is the best to use for pot roast!! So awesome!! Thanks for sharing!
Yay!!! Yes I agree Debbie!
Is this suitable for an english roast?
According to my Google research a chuck roast and an English roast are the same cut, so yes.
Made this yesterday and it was great! I didn’t have an onion so I used a packet of onion soup mix instead and it turned out fine, most tender pot roast I have had in a long time. Thanks!
Hi! Trying this tonight, noticed my roast is just under 5lb..how should I adjust my cook time?!?
Kalli go ahead and cut it in half. Smaller parts will cook in the given time. 🙂 –Rachel
HOW DO I GET THAT RESTAURANT THICK STYLE GRAVY TO DRIZZLE OVER THE TOP ?
Just add cornstarch to the juices?
No Kathie, you’ll want to go a bit further than that. I don’t have a specific gravy recipe, but try this one (ignore her pot roast recipe ?) and just use the gravy. Skim the fat from your broth before proceeding so it’s not too greasy. https://www.melskitchencafe.com/perfect-pot-roast-and-gravy/ –Rachel
@Kathie Kenny, You can do that but it’s never the same.
Melt a couple tablespoons of butter in a separate pot that will hold all the pan juices plus a little more and whisk in about a third of a cup of flour (that’s per cup of pan juices- double for two cups etc.). Let it come to a simmer for a couple of minutes until it starts to brown a little- light tan, NOT dark brown- the pan juices give the gravy its color. You just want the raw flour taste to go away. Add the pan juices and stir real good, let it come to a low boil and simmer for a few minutes until it thickens a bit, whisking all the time. When you take it out and put it in a gravy boat or whatever it will thicken some more.