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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Is it ok to make this with the 2 lb roast in my 3.2 quart Dutch oven.
Yes sure it Karen. It won’t take quite as long to cook but it will work great. –Rachel
Just got a Dutch oven from my kids for Christmas. Had to recover from COVID and double pneumonia before I could use it. I added some garlic, fresh rosemary, and fresh basil to the recipe and my house smells fabulous! Can’t wait for dinner tonight.
I’m glad you’re better Sherry! I had quite the battle with it myself. I’m glad you enjoyed the roast. –Rachel
Can i use a london broil?
That’s a very nice cut of meat to braise, but yes it does work. –Rachel
I prepared the straightforward recipe accordingly but added parsnips, au jus mix with hint of steak seasoning and knocked the socks off the block when they got wind of the pleasant scent whirling.
So simple….. now my favourite pot roast go to. Cheers, Donnie
Wonderful to hear Donnie!
Looks fabulous! I have 2 pounds of beef chuck cubes… could this recipe be used for cubes? if so, what changes should I make? THANK YOU! Joy
You could absolutely do this with cubes. You’d just want to cut the cook time way down. Maybe an hour and a half or so total? Just keep checking the meat and take it out when it’s fork tender. –Rachel
Delicious! Absolutely delicious! I forgot to add the onions to the pan with the roast so I threw in 8 shallots to the liquid before I put it in the oven Now if someone could just come clean up for me!
It’s just me here so I used a thick cut chuck steak and adjusted the cooking time. I also threw in some fresh mushrooms with the onions. It was truly fabulous and so delicious. My house smells wonderful too. Thanks for this easy recipe.
You’re welcome Connie!
I love the recipe.I added a couple of serrano and green bell peppers when I added the onion. I also put my dry rub on the roast then stabbed it with a fork to help soften and get the spices into the roast, do this on both sides and let sit in fridge until an hour before I’m ready to cook it.
That sounds delicious Drenen!
I’m not usually a big fan of pot roast. This recipe is super simple and I can’t figure out why I love it so much. There will be no other pot roast for me now. Maybe its tge searing. Wife and kids love it too!
You know Dale, there really is something magical about simple ingredients and a long slow cook time. When you sear meat you get the maillard reaction which changes the flavor of meats. And that braising process just breaks everything down and lets the flavors meld into something really beautiful. We certainly miss a lot with instant pots and slow cookers when it comes to flavor. –Rachel
@Rachel Ballard, you can achieve the same reaction in the IP braising the meat, it’s hard to tell the difference if you run it under the broiler for a few but there’s something to be said about the Dutch oven for sure
To each his own on the IP. I own one, and I hate it! LOL!
Want to make this today as we just butchered our steer yesterday so has not been frozen..really fresh beef. Was wondering if I could cook this on my wood stove in a Dutch oven or does it need to be in oven.
Ideally when braising meat, you’re going to do that in an environment where there is heat all around. But I’m sure it’ll be delicious cooked on the stovetop as well–It would probably just need a lot longer to cook. –Rachel
@Rochelle, I’ve made this recipe 4 times so far and I bet you’d come out okay if you did the Hi-Temp Sear over fire or a bed of coals or on your stove then put it on top of your wood stove. I remember cooking on top of our wood stove back home in winter whenever an ice storm knocked out elec.