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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Yum, I’ve made this several times
I use 7 quart cast iron Dutch oven
3-4lbs meat
2 lbs carrots
1 lb mushrooms
7 or so potatoes
After turning temp down to 350 I add extra water so it’s how when adding all the vegetables. Yum.
I’ve made this several times and am making it again today. This is the best pot roast recipe I’ve ever made..
So glad I found it. thank you!
I’m so glad Lisa!
I normally don’t care for most Pinterest recipes I’ve tried but this was really good. It was really easy to make, tender, tasty and even my husband who likes to critique everything loved it. Imagine! lol thanks for this post.
I try to be your better than average Pinterest recipe Carolyn 😉 I’m glad you enjoyed it!
I have used this recipe exactly 6 times and really don’t even think about changing anything about it.
I love that Don! It’s a favorite for us too.
This is the second time I have followed this recipe. The directions are very clear. The Chuck roast came out delicious and tender. I cooked it in an enameled cast iron Dutch oven. Thank you for this recipe!
I’m glad you enjoyed it Nancy!
Love this recipe! Turns out yummy every time. It is my go to recipe for pot roast.
I used Santa Maria Seasoning (salt, pepper, garlic, and parsley) to season my roast and added mushrooms because we love them in a roast. Best roast recipe ever. EVER. Sometimes simpler is just better. This is one of those times. Thank you.
Yes simple is often much better. I’m glad you enjoyed it!
I give you 5 stars cause I cooked your Dutch Oven Pot Roast with Carrots and Potatoes recipe and it came out just as delicious as your describe it.
Thank you
very good recipe simple and delicious added just a little danos spicy for my taste. won’t be using my slow cooker anymore. thank you very much
This is the best recipe for a delicious pot roast! I have made this several times and it’s always a hit! I even made it for a Meal Train dinner for someone after surgery and they loved it too. I never have beef broth but use water and it gets seasoned up from the beef and salt and pepper. This is a keeper for sure! Thank you for the recipe! 😍
What size Dutch oven is best for a 3lb chuck roast?
Whatever it fits in honestly Meghan. 😉 I have a 7 quart that is pretty versatile and holds the roast plus plenty of carrots and potatoes.
This pot roast was so amazing!!! I had a lot of roasts in my freezer, so I’m making it again within a week. My only question is will it freeze well? It is so good I’m trying a new variation with adding pepperoncinis is similar to the Mississippi roast. Hope it turns out great! Thank you for a wonderful recipe that I will be using regularly. !!!!
Hey Dani, you can freeze the shredded or sliced beef without issue. I’ve never frozen the vegetables because we always eat them right away. Vegetables are always softer after freezing so they may not be exactly as they were fresh but you can try it and see how they do. –Rachel