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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Every pot roast I’ve ever cooked or had at family dinners has always turned out dry and lack luster. Even after filling my place with smoke from the vegetable oil burning, this pot roast brought a tear to my eye. It melts in your mouth. AND THE POTATOES AND CARROTS… 10/10 recipes. Wonderful recipe to break in the new Dutch Oven.
Maybe turn that burner down a tad there Brewer so you don’t smoke the house up next time but I’m really glad you liked it! –Rachel
I was worried that this would not be as flavorful as I expected. It was absolutely delicious! I honestly wouldn’t change a thing.
Simple ingredients can make deep flavor (the long cook time helps that). I’m glad you liked it! –Rachel
Third time I’ve made this recipe. It is perfect every time. The beef turns out tender and delicious. Thank you for sharing.
Can I cook two roasts in the same dutch oven together?
Yes I’d say you can Penny. You may want to add some extra time to the bake though to make sure it gets tender. If you really pack them in there, the heat won’t circulate as well and it will take longer so plan accordingly. –Rachel
The meat was perfect, but I will add the following changes for more flavor:
Sear meat
Take it out and set it aside
Add onions – saute
Add worcestershire sauce
Tomato paste
1 cup red wine
Broth
Add meat back in
Continue as planned
Feel free to make any changes you enjoy Caroline. Whatever works for you! –Rachel
Delicious recipe! This is how I make my roast every time now!
I love that Matthew! I’m so glad you enjoyed it! –Rachel
I got a Dutch oven for Christmas this year and this will be my 1st thing to make in it. But, I was hoping to make roast gravy as well. Do you have a recipe I could use to make with or using?
Hi Jim Bob, I don’t have a gravy recipe actually, but I’ll try to work on one soon. I did a little hunting and you may want to try this one by Trisha Yearwood: https://www.foodnetwork.com/recipes/trisha-yearwood/roast-beef-with-gravy-recipe-2109869 Basically you’ll need 2 cups of your broth from cooking your meat, and some fat from the cooking process–you can try to skim something off the surface of your broth but if that is too hard, or there isn’t enough, I’d use equal parts of vegetable oil to flour, cook those together for a minute, then add your broth from your pot. You probably won’t need any salt in your gravy since your broth is well seasoned. Very good luck and I hope you enjoy that dutch oven! They are so great! –Rachel
I made this for Christmas Dinner and the family just went crazy over it!
So glad you all enjoyed it Deborah! It’s a favorite here as well.
I have made this recipe twice, always delicious. I add mushrooms in with the potatoes and carrots. So good!!!!
I’d love mushrooms! That sounds like a great addition Kate. –Rachel
I have made this pot roast exactly as directed. O heavens it was pretty magical. Out of this world delicious. This recipe is a keeper. I am an experienced cook in my home for 40+ years. Thanks for sharing!
I’m so glad you liked it Debbie! High praise for sure! –Rachel