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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YOUR RIGHT THIS IS HATE MAIL..
I HATE THIS RECIPE WHY.?
BECAUSE I CAN’T STOP EATTING IT…I’M ADDICTED
TO THIS GREAT CHUCK ROAST RECIPE.
I BOUGHT A NEW CABELAS CAST IRON 12 QT ROASTER
JUST FOR COOKING CHUCK ROAST.
OK TWIST MY ARM…SEND OR POST OTHER FOODS I CAN
USE MY ROASTER FOR…
Thank you
Joey this is hysterical! So sorry for all of your trouble. Hahahahaha!!! There is a post here on the site with more recipes for your dutch oven. https://feastandfarm.com/cast-iron-dutch-oven-recipes/ –Rachel
Can the pot roast and vegetables be frozen after cooking? I am looking to put it in the freezer for a camping trip.
That might work. I haven’t tried it but it should be okay. –Rachel
I made this tonight with a red wine infused beef broth and it was amazing! Thank you for this recipe.
Very helpful and excellent recipe.
Pretty much followed recipe except rubbed down the meat with course salt, pepper, smoked paprika and granulated onion. Added mushrooms, used red and yellow little potatoes, red and sweet onions. Baby carrots.
I’d try adding some celery next time.
Last step took a full hour. 👍👍
Made recipe last night as is. It was excellent and a hit with my family.
Just added some dry thyme and rosemary. Thank you!
I’m glad to hear that Geni!
This recipe is great
Making this tonight. Grew up in the south and this was a staple meal especially during the colder months. Absolutely wonderful recipe thank you for sharing ❤️
My favorite recipe for our brunton cast iron pan. Puts a slow cooker roast to shame!
I agree Brian!
I love this recipe! I have made it 6 times in the last 3 months. I use a cast iron Dutch oven and add a packet of dry onion soup. Thanks for sharing!
Not sure what I did wrong! DO NOT, I repeat, DO NOT subject your Dutch Oven to steps 2 and 3. My Pampered Chef cracked!! Sear your meat some other way!
I’m so sorry that happened Loretta! I have seen one or two people over the course of many years whose enameled dutch ovens cracked when the pot is pre heating. I personally own three enameled dutch oven and none of them have ever had damage from the process but it is a risk. The pot is still fine to use as long as there’s no risk of the porcelain getting in your food. –Rachel
@Loretta, I think Pampered Chef is stoneware, not cast iron, which is probably why it cracked.
Great point! I haven’t looked in to their enamelware but we certainly never, ever put stoneware on a burner. –Rachel
@Loretta, good to know, I was going to use my new pampered chef to make this. Thanks for sharing
Loretta- I am sorry that happened to your Pampered chef. I HIGHLY recommend a Cast Iron Dutch Oven if trying to decide what to get next. I took me several years of wanting one to finally get one, but it is by far one of the best things I have ever bought. It is able to be used for so many different things. Plus the food is fantastic. I am addicted to cooking with it. Its a little bit of work, but well worth the effort.
This recipe is one of my absoulte favorites. Right now I am making it for a friend after I raved over it he asked me to make it for him, lol! He doesn’t get around real well so I couldn’t say no. It smells so amazing. Thank you for sharing it with us!!!