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 in my Griswold dutch oven for our superbowl dinner. It was so delicious! Thank you!
I have made this 10 times since November and it’s amazing. I couldn’t ask for a better recipe. Depending on what I’ve had on hand I’ve added garlic, thyme or rosemary. I also use aju gravy mix when I don’t have beef broth and it turns out great. Thank you for this recipe!!
I can’t wait until this is finished cooking. It smells amazing! Using a Dutch oven for the very first time.
Congratulations Laurie! You’ll love your dutch oven! –Rachel
This is the second time I have made this and it has turned out wonderful each time!
I’m glad you enjoy it Andrea!
Great recipe, like many recipes, they serve as a roadmap,so one can vary the ingredients a bit. I added 3-4 cloves of chopped garlic right after I added the onions. also threw in 2 bay leaves and dried parsley. Also made mine with a bottom round roast and reduced the cooking time so that the roast was near fork tender but also slice-able. As a matter of personal preference, I would slice the onions a bit thicker as they almost disappeared with the long cooking time.
I would definitely make this again
I’m glad you enjoyed it JP! I like for my onions to disappear 😉 so that was always fine for me. Great job customizing the recipe to your preferences. –Rachel
Followed directions to the letter and it came out great! Moist, flavorful, tender, delicious smh this is how a pot roast should taste. Thank you!
Way to go Jamia! –Rachel
We just had a Nor’easter.. everyone is shoveling and snowmobiling..and I am make your roast..10th time and it’s always a hit!!
Wonderful to hear Lisa! –Rachel
Followed recipe. 4 lb top roast over cooked. Very dry. Probably didn’t need that last 45 minutes, I’ll try again cutting that part out.
Hey Marc–Just a reminder that a top round roast is one of the leanest roasts out there. I called for a chuck roast here which is significantly fattier and while some other cuts do work in this recipe, choosing one that’s very lean will mean there’s no fat or marbling to keep the meat juicy. A different cut will give you a better result. –Rachel
Hello. I am going to the store today to buy a Dutch Oven. I have no room for this!! But I want one. What size should I purchase for this pot roast recipe?
Thank you!
Susan I use a 7 quart for my roasts. It holds a 3 pound roast with a bit of room to spare for carrots and potatoes. –Rachel
I made this today with a 2.4 lb english roast. Followed instructions to a T with the exception of adding a few of my own seasonings (thyme, garlic cloves, and garlic powder). This turned out to be a wonderful simple recipe. I will be making it again. Thank you!