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
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
My husband says this is the BEST pot roast he’s ever had. So much more exceptional than a slow cooker! Thank you!
Yay Ellen! It truly is better than any slow cooker. –Rachel
Cooking as I type this message and it smells wonderful. I modified the recipe but appreciate the cooking times and tips, burning down the house would be zero good!!
Made your pot roast in my new dutch oven. Absolutely wonderful! It fell apart it was so moist and tender. Thanks!
I’m so glad Betty!
Noted: “Y’all stop trying to burn your houses down because I said 5 minutes”
Hahaha! That’s a good note to pay attention to. –Rachel
Oil first, then heat.
Otherwise 4 alarm fire as happened to me. Limited to burned DO!
PS good recipe
Apparently it takes practice to know when a dutch oven is over heating. I’ve never once started a fire or burned up my dutch oven but if oil helps you keep things in check, that’s fine with me. –Rachel
I followed the recipe & was rewarded with savory, cut with a fork delight! So easy too!
I have a 6qt Lodge enameled dutch oven and your recipe looks delicious. I have a 3.54lb chuck roast. Is there a different cook time or cook temperature for a larger pot roast?
Matt the easy thing about this roast is that it would work with a 20 pound roast, you just have to be content to let it cook until it’s tender. If you cook a larger roast, be prepared for it to take longer to get tender than the recipe instructs. How long? Hard to say for sure, but I’d plan for at least an additional 40-50 minutes. No change to oven temp, but just make sure your liquid doesn’t boil away and you’ll be fine. –Rachel
I’m so disappointed! I finally got a beautiful Cuisanart Dutch Oven, and began the preparation of this recipe. I was doing everything as directed, and was heating my DO on the stovetop. I heeded the advice, and only was heating for 3 minutes. Just as I was about to lean over to put the roast in to brown, the whole DO EXPLODED! All over my stove-top and thank goodness not too much was on the floor!!! What on earth happened?!?!? Obviously, this was NOT a “cast-iron” DO, but obviously (once broken), I could tell it is all ceramic (at least I believe so). Well, I’m very disappointed, and now wonder what on earth happened. So, my Easter Dinner is cooking (and will hopefully be just as good) in a traditionally baked roast beef process!
Any thoughts or comments on what might have happened? Oh, and thankfully it did not appear to damage my glass-top stove in any way.
And, on that note, I have about 30 more minutes of oven time until dinner. Happy Easter and I’ll anticipate any comments and/or feedback! LOL
~Jeff~
Oh Jeff! Goodness! Yes you just told me what the problem was–you didn’t have a real dutch oven. You had a ceramic pot with a lid. Dutch ovens are either all cast iron or cast iron with an enamel coating. You certainly cannot heat ceramic on the stovetop without the experience you had. You need something like this: https://amzn.to/3sSa9kr I have many Cuisinarts and they hold up great. I’m so glad you weren’t hurt. –Rachel
I did a chuck roast in my dutch oven per recipe and it was great! I’m not a good cook but it was great. Thank you
I’m so tired of overcooked roast ??? 3lb roast in the oven for 1.5 hrs at 375… WAY over done. How on earth is it possible for a heavier piece of meat to be OVERCOOKED at the HALFWAY point. I swear to God I’m never making a roast again. This is friggin ridiculous….
Whenever I get these kinds of comments I know there has been a misunderstanding. Let me clarify. There are roast beef recipes–designed for beautiful pink centers, slicing and lovely presentations and there are pot roast recipes designed to cook tough cuts of beef under moisture until they break down and are tender.
Many people think they are the same thing and make this recipe thinking they are making an oven roasted beef. If you’ll notice, no where in this recipe are you ever instructed to take the temperature of the meat because it doesn’t matter. This is a technique called braising–not oven roasting. It also calls for a chuck roast which is tougher and fattier and not an eye of round or similar roast used for oven roasting.
The point of this recipe is to cook the meat until the connective tissues break down and the meat becomes amazingly tender and delicious. It is the correct recipe for that technique. –Rachel
@J, You seem to be confused. This is a POT ROAST. It is supposed to be falling apart when done. It is not the same as Roast Beef.