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
Proficient cooks posting recipes with specific instructions would do well to include other cuts of meat and varying sizes. I am going to “pot” roast a 4lb top round in my Wagner Ware No. 5 Drip Drop Roaster. I will roast it at 275° For six hours, adding the vegetables at the 5-hour mark. Other than the adjustments I’ve noted, I will be following the recipe as is, searing the meat before adding other ingredients. I find that adding sea salt and freshly-ground pepper to the pan while searing, helps to lock in the flavor, and adds flavor to the dregs that will be used to make the gravy. I will try to remember to return here after dinner to update how it came out and what I will do differently the next time. Thanx for the recipe!
It would be nearly impossible for me to list every potential cut of meat and sizes. There are lots of comments here that answer plenty of questions people have sent in though and you’re welcome to read those. –Rachel
@Rachel Ballard, So true, Rachel. You could easily end up spending 3x as much time describing all the variations you can think of, you’d never move on to the next recipe. Unless you are a blogger with just one specialty dish 😉
Yep that’s it Kimberly!
great he exclaimed, added fresh thyme, garlic cloves and tiny sage leaf and a toothpaste length of tomato paste. thankyou and thank the poor steer.
I love that you’re narrating yourself Patric! And that you compare tomato paste to toothpaste!!! So funny and even better that you loved the recipe. –Rachel
@patric b,
I added one of those squeezes of “toothpaste” that’s more like a toddler’s just learning to use a tube (a lot). Good idea! As well as using tiny sage because I have a lot of tiny sage leaves left from my summer plant. And giving thanks to the animal as well.
Excellent recipe! I shared the results with friends, who enjoyed it even more than I did.
That’s great Kathy. Food is meant to be shared! –Rachel
Such an excellent Pot roast. Perfect recipe!!So tasty, my entire family enjoyed it, even the picky eaters. This will most definitely be my go to recipe. Thank you for sharing?
I have made this 4 or 5 times now. Never fails me. Very delicious!
This is exactly how my Momma taught me to cook potroast,I love a rare roast beef…THIS IS POTROAST..perfect recipe and even though it’s humid as can be here in NY:I have my roast searing in Momma’s Dutch n oven.The smell of that lard..lemme tell ya!Thank you for the post!
I’m glad to hear you enjoyed it Ellisha! There certainly is a difference between pot roast and a roast beef. Totally separate dishes. –Rachel
Pretty much the way I’ve always had pot roast. Grandmother and mother made it like this. So did I until my Dutch oven disappeared somewhere during a move. I’ve tried to do pot roast in crock pot and it just doesn’t taste the same. I’ve just gotten a new Dutch oven and can’t wait to do a pot roast like this. It has been so long that I really needed a refresher about times, etc. Thank you.
You’re welcome Janet!
@Janet, Thanks for your input This is by far a great dutch oven recipe for pot roast ever Gosh everything went well I hope more folks use it It’s a breeze I cleaned all my veggies last nite so that helped Thank you Janet
We followed the recipe to a t. It was the best roast we have ever had by far. We were skeptical about the cooking time but it was the most perfect, tender beef roast we’ve ever had. The bone fell off when we took the roast out our the Dutch oven, so we knew it was going to be tender. It did not disappoint. Thank you so much for sharing this recipe!!!
I’m so glad you trusted the process Bonnie and Dave and that you loved the recipe. –Rachel
I am a novice cook who has recently become infatuated with cast iron cookware. This recipe was great in my new dutch oven. The only thing I changed on the second go round was I added a couple of splashes of worcestershire sauce in with the beef stock. Made it even better! Thank you for sharing this wonderful recipe. Goes great with cornbread as well!
I’m so glad it worked well for you Kari!
You mentioned you would share your horseradish sauce recipe. I have been reading the comments now for 15 mins and there seem to be hundreds more and I have not seen it yet!- would you mind sharing again? I will be making this for dinner tonight…so excited as we had sworn off pot roast (always done in the crock pot) because they were so dry!! Thanks
Oh yeah it’s probably gotten buried in here somewhere Lucie. I’ll add it to the post. But basically it’s a couple of tablespoons of prepared horseradish (the pure stuff you get in the refrigerated section) and about 1/3 to 1/2 cup of mayonnaise. Add a bit of horseradish at a time and taste it before you go all the way to two tablespoons. It can really vary in heat level by brand. I hope you love your roast! –Rachel