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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. 

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a dutch oven with a cooked pot roast surrounded by potatoes and carrots on a table

If you’ve been around here any length of time, you know that I’m not a slow cooker person. I won’t rant–but just know that it doesn’t produce the kind of food we enjoy.

And it seems like the #1 food people want to make in a slow cooker is a pot roast. And a lot of pull it off. I’ve tried it but my meat comes out so dry at the end. Yes, it’s tender on some occasions but what’s the trade off? The meat has just been cooked to death.

Why choose a dutch oven over a slow cooker for pot roast

Dutch ovens are made from cast iron and retain and distribute heat really evenly. Plus the tight fitting lid allows moisture to stay inside for the most part and with a few tricks, makes the juiciest pot roast you’ve ever had.

Plan ahead for this dutch oven pot roast

This recipe probably won’t be something you make on a week night if you’re terribly busy–but save it for a weekend, or if you happen to have a snow day at home and you’ll be so glad you put it together.

This roast takes 3 or so hours to cook in your oven.

Add those carrots and potatoes in the last hour of cooking and they are so soft when you’re ready to eat that they beg for a light mash with a little butter and salt.

Perfection.

a fork twisting out a piece of tender meat in the dutch oven

What cut of beef is best for pot roast?

I almost always choose a chuck roast. Its marbling means the fat slowly melts during cooking and helps ensure the meat stays tender.

Other cuts that can work include a rump or round roast. They just don’t have the same marbling and are a bit tougher than chuck roasts so they may need a slightly longer cook time. Just cook it until a fork inserted in the meat will twist easily.

What’s the difference between pot roast and roast beef?

The pot roast method is different from that used to cook more tender cuts of beef such as “roast beef” (often top round or top sirloin) or prime rib.

Although both methods involve cooking relatively large pieces of meat until tender, there is a distinction in how it’s done. 

Pot roast is cooked covered for hours at a low temperature until the meat softens, not until it reaches a specific temperature.

Roast beef, on the other hand, is cooked uncovered until a meat thermometer inserted into the beef reads a specific temperature.

In other words, roast beef requires you to cook to a specific doneness while pot roast requires you to cook to a certain level of tenderness. Make sense?

Should pot roast be submerged in liquid?

When making a pot roast, the meat does not need to be completely submerged but you do want the cooking liquid to come at least ¾ of the way up the roast. Some choose to use beef broth while some choose to use water.

Either will do. Note that, if you do decide to use water, you will want to season a bit more heavily.

Regardless of your choice, you will end up with a delicious, rich beef broth at the end. I love saving mine and using it for soup and stews.

Tips for a top-notch dutch oven pot roast

  • Use a heavy cast iron dutch oven with a lid. This one is my favorite, or a good quality oven-safe pot with a tight lid. Just covering your meat in aluminum foil won’t work.
  • Sear your meat first over high heat to start the browning process. Browning meat equals flavor and we need that.
  • Add carrots and potatoes to the pot during the last 45 minutes to an hour of cook time so they absorb the broth and get good and soft.

When adding beef broth, know this

You can just use water on your roast if you want to. It will make its own wonderful beef broth as it simmers, but beef broth can be used too.
Choose a broth without additives, MSG or flavorings and never, ever use bouillon cubes or powders. They are so salty you could ruin your roast with them.

>>This is not a rare roast beef recipe. Please take note.<<

I’ve gotten a bit of hate mail from some confused home cooks who make this and then yell that their roast is overcooked at the halfway point.

This is not oven roasted rare roast beef and at no point should you be taking its temperature.

This is a pot roast that’s braised–a technique that uses moisture and long cook times to break down tough cuts of meat like a chuck roast until it falls apart. If you want a rare roast beef, you want a recipe like this one.

Ingredients you can add for a pot roast flavor boost

A pot roast can handle a variety of different flavors. Try these options:

  • Swap part of the beef broth for red wine. Never use cooking wines.
  • Add herbs like thyme or rosemary. If you want to use these, put them in during the last hour of cooking or the heat destroys the essential oils and their flavor.
  • Toss in whole garlic cloves for a hint of flavor.
  • Baby or pearl onions are a simple addition. Buy a bag of the frozen ones and add them with the carrots and potatoes.
  • Swap the root vegetables for parsnips, turnips or sweet potatoes.

How to store leftover pot roast

If you find yourself with leftovers, allow the pot roast to 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.

I recommend adding a dash of beef broth, in either case, to help keep things moist.  

To freeze

You can also freeze leftover pot roast. 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.

When you are ready to enjoy the pot roast, reheat it as you would from refrigerated. Just tack on a bit of extra time.

What to serve with pot roast made in a dutch oven

Rolls are a staple with this recipe. Try one of these versions:

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. 😉

a fork twisting out a piece of tender meat in the dutch oven

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. 
Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 25 minutes
Servings 6 people
Author Rachel Ballard

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
Course Main Course
Cuisine American

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499 Comments

  1. 4 stars
    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! ?

    1. 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

  2. 5 stars
    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!

  3. 5 stars
    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.

    1. 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

  4. 4 stars
    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.

    1. 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

  5. 5 stars
    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.

    1. 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

    2. 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.

    3. **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

  6. 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.

  7. 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.

    1. 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

  8. 5 stars
    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.

  9. 5 stars
    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.

  10. 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 ?

    1. 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

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.