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 got a Dutch oven for the first time and this is the first thing I made in it. Is AMAZING!! Used low sodium beef broth and made gravy at the end. So good! Thank you!
Great job Molly. This version beats a slow cooker hands down!
My son once said, “nothing bad EVER comes out of the orange pan (cast iron dutch oven!!) He is right! I got my first one over 40 years ago and it will outlive me!
That is so true Patty! Your son is a smart fella!
I have made this recipe a few times. Everyone loves it. It is Mom’s Birthday on Thursday and she asked me to make it for her birthday dinner. She will be turning 91. Thanks for sharing the recipe. It is easy to make and turns out good every time.
I’m so glad to hear that Kim. I hope your mom’s birthday is wonderful. 🙂 –Rachel
Made it and it was delicious! Will definitely do again. Question if my meat is 3 to 4 lbs do I use the same cook times noted in recipe? Thanks so much
You’ll just want to cook it until it’s fork tender and the meat twists easily when a fork is poked in. I cook 4 pound roasts often and find that it takes 45 minutes or so longer to cook. –Rachel
I am trying this for the first time. I am fairly new at cooking with a Dutch oven, however I very excited. it has made my house smell go good.
I hope it turned out wonderfully for you Jenn!
I’m trying this recipe tonight for husband’s birthday. In past I always use crockpot and it is so dry.. Should there be any special instructions for higher altitude? I’m in Denver area. And my beef chuck roast weighs 3.22lbs. I should I cook longer?
You may need to, yes. I’m not an expert on high altitude cooking but it’s just a matter of cooking the roast until it’s fork tender. I’d recommend doing some Googling to get a better idea of what you might need to do based on your elevation. –Rachel
First time I’ve ever done pot roast in the oven and not a crockpot and I am SOOO glad i chose this recipe!!! BEST pot roast i’ve ever made!!! Directions were simple and adding the beef broth really helped (I always just used water in the crockpot!)
Yes Rebecca! Great job! Crock pot pot roasts just don’t do it. 🙂 I’m so glad you enjoyed this recipe. –Rachel
I got a Dutch oven for Christmas since my sis got tired hearing me complain about lackluster pot roast in slow cooker. I searched for simple recipe. this recipe is perfection. I had four plus full meals out of a two 1/2 # roast . simplicity thy name is Dutch Oven! thank you!!
Slow cooker pot roast is so lackluster. I agree with you on that Betty!I’m so glad you’ve come over to the dutch oven side of life! –Rachel
Delicious, tender and juicy. I’ve been making pot roasts for about 60 years, and this was honestly the best one I’ve ever made. I’m going to be using this method from now on.
That such a great compliment Carol!
Hi! I’m trying your recipe in my new Dutch oven today. The chuck roast I bought is almost 4 lbs. should I cook it longer since it’s bigger?
Hey Tami, you will probably need to cook it a bit longer. How long just depends, but just until it’s fork tender. –Rachel
I do not own a Dutch oven at this time!!! I will be purchasing one in the near future …however, will a roast pan work as well for this recipe? thanks!
Unless you can make that roasting pan air and water tight, no it won’t Cindi. I’m afraid you’d end up with a dried brick of meat and I’d hate for that to happen! –Rachel