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 made this today and was so pleased ?. The roast was fantastic compared to the crock pot version. This is only my second try using my new Dutch Oven. I’ve seen them for years and wondered how good they were. I now have crock pots that can find new homes ?. Lol ?. Thanks for the receipt. It was so simple to get wonderful! ?
Gary any time I can convince someone to try something that isn’t made in a slow cooker I’m a happy camper. Dutch ovens are the best! I’m so glad you enjoyed it! –Rachel
Dutch Oven is the very best way to make pot roast, far superior to using a slow cooker if you ask me! This is a great recipe, I think I might make it tonight!
Many thanks for a fantastic recipe! I will never again use a crock pot for my roast. And I’ll be on the prowl for any more cat iron friendly recipes you share.
I love this Erica!! I do have several cast iron recipes (skillet) ones like an assortment of mac and cheeses and there’s a dutch oven bread recipe here that’s SO EASY to make. You might like to try that as well! –Rachel
Omg! I made this today and only added rosemary and thyme. The meat was so tender… much better than a crock pot. Can’t wait to try more of your recipes.
I’m so glad to hear that Annka! I think it’s way better than a crock pot too. In fact, I don’t make much of anything in a crock pot for that very reason. Please come back and find lots more you love. It’s all good! –Rachel
I came across this recipe while trying to find a faster way than using a slow cooker. I found that deglazing the pan after the sear and initial aromatics, really deepened the flavor profile, next time I will be using a red wine instead of beef stock. Using this recipe was not only a home run, but also with the yeast rolls recipe, made a dinner my whole family wished to have it again the next night. (I was unable to meet those demands.) Everyone who ate it asked for the recipe, except for the kiddos who helped make the rolls. This is now going to be a staple for our family dinners.
You’re going to use ALL red wine and no beef stock Christopher? Hmmm…maybe go half and half? Either way I’m glad you loved it and it sounds like you might be on my side about the whole slow cooker thing…it’s better from the oven for sure! Thank you for letting me know! –Rachel
Sorry if it read that I was going to use solely red wine for the roast, I was speaking more of deglazing using red wine, not beef stock, but the liquid for the roast will be almost all beef stock.
**Takes deep breath** good! That sounds like a great adjustment and one that a lot of people enjoy successfully here. Make it again and love it even more! –Rachel
I made this pot roast in my old Griswold dutch oven. I added celery at the same time I added onions and I didn’t have any beef broth so I used Lipton’s onion soup mix and a couple of bouillon cubes in 4 cups water it was great also made your No Yeast Dinner Rolls. My Husband loved it all.
That sounds great Bessie! I’m so glad you enjoyed both recipes. –Rachel
I want to make this dish, but I have a question. Why do I need to heat my dutch oven before adding the oil? No rating this recipe just yet. I will once I try it, although I would give it a 5 for presentation. Also, after reading comments I might just add a little red wine as some of the others did.
Thank you Janice for not rating a recipe you haven’t made. That drives me nuts! You heat the oil because one you need it hot before you add the meat to the pan so that your meat sears (turns brown) and doesn’t stick to the bottom of your pan. The oil needs to come to proper temperature for this to work properly. Adding cold meat to a cold pan and heating it all together will only make everything stick to the bottom of your dish and you’ll hate me forever. If you’re worried about the pan being too hot and having it catch fire as that previous reader did, I always say to use your best judgement and watch your equipment, heat your pan and then carefully add the oil off the heat if it makes you feel better. It’s up to you. 🙂 –Rachel
My Dutch oven makes my cooking so good. Because, if not for reading recipes like yours, I couldn’t boil water. I use a whole sweet onion and after I seared the meat I sautee the onion and a tsp of minched garlic. Add a bit more oil and a bit of sugar just to carmelize the onion. Then I place the meat on top of the onion. I add about 2 cups of celery after about an hour cooking. Then I follow your recipe.I think your spot on by adding the veggies in the last hour. You can taste each veggies. I’ve made it where you add everything at once and everything tasted like roast beef.
Followed the instructions and used my Creuset Dutch Oven. I did a little tweaking by adding a splash of red wine, garlic and Italian seasonings. It’s out of this world.
I’m so glad you liked it Celeste! That makes me so happy. 🙂 –Rachel
I’ve made this before for relatives but for the first time for my mother-in-law. She loved it and asked ME for the recipe! Only one little change was I mixed beef and chicken broth. I think your point of the Dutch oven, liquid and time are what make it.
I feel for Julie and the oil fire. I’m bad at following recipes to the “t” but I always try to keep safety and common sense in mind. If never dump oil into a hot cooking vessel, I think it should be eased in there a little at a time until it becomes acclimatized to the heat. Also, cooking on an electric coil and with gas are very different. It doesn’t matter how long one has been cooking, common sense and adjusting for your equipment is ALWAYS important. I’m glad you stood by your recipe. It’s a good one, so easy to follow and definitely a crowd pleaser (I’ve made two at the same time for 21). The few leftovers make great sandwiches ?
Yvonne, you have officially reached enlightenment when your mother in law wants you recipe! Hahahaha! And yes, the dutch oven is the key I think–and time. Just patience to let it cook. And thanks for backing me up on the common sense thing. 🙂 –Rachel