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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This is the best roast I have ever made! Easy recipe and so yummy!
Thank you Janet! I agree! –Rachel
This was so easy and turned out great.
Thank you for this recipe! I changed it by adding one cup of red wine and adding a little garlic powder and tyme. It was terrific!!
Glad you enjoyed it Kathy!
This recipe is for only a 2 lb roast. I typically would cook a 4 lb roast. Will this work by doubling all of the other ingredients or should they be adjusted down a little?
The only thing you would need to adjust ingredient wise is how much broth it takes to keep your liquid level up where it needs to be. The bigger factor will be the cook time. If you plan to cook that 4 pound roast whole and not cut it in half, you can expect a significantly longer cook time. I’d recommend cutting it in to two, two-pound roasts and making sure they have a bit of room between them in your pot so that heat can reach all sides evenly and cook in the time specified in the recipe. Don’t be surprised if you have to play it by ear a bit though–any changes to the original recipe can yield very different results. –Rachel
The potatoes and veggies came out fantastic but the meat was sooo dry. Maybe I should have been putting the juices on top through the cooking process or maybe it was my Dutch oven which is coated but oh man…. we couldn’t eat it…. not sure what to do with all this meat now….
Oh Jillian! Shoot girl. I hate that. So I have a couple of questions: did you make any changes to the recipe? Did you use a different cut of beef? Was it chuck or something else? Did you maintain the liquid level within a half inch of the top of the meat? My dutch oven is enameled as well and that’s exactly what you want and there’s no need to baste the meat because a well fitting lid allows the steam to drip back down. Maybe you can fill me in on the details I’m missing and we can figure out what happened. With so many people making this successfully (including myself) for many years, I know the recipe is reliable and works. –Rachel
I am a horrible cook but even I didn’t mess this up. ABSOLUTELY DELICIOUS
Ah Denise! Horrible cooks become talented cooks when they hang out with me. 🙂 Stick around girl, you’ll do even more great things! –Rachel
This was sooo good. I was nervous how it would turn out because it was way too simple, but to my surprise it came out perfect! Such good flavor, veggies were just right, and I didn’t even have to season at the end of cooking. Loved it, will definitely be adding to my recipe book! Thank you!
Kim you aren’t the first person to express that kind of concern over its simplicity but so far I’ve gladly changed everyone’s minds. 🙂 I’m so glad you enjoyed it. Time and a good slow cook is the secret to the whole thing. You’re very welcome! –Rachel
Best EVER!! I have been making roast for aot of years, and this is by far the best it ever came out. I will always cook my roast this way. My family just devoured it, Just Perfection!!
I think it’s the magic of that dutch oven and plenty of TIME to let it cook Connie. I’m so glad you like it! –Rachel
Absolutely delicious the best! Thank you for the awesome recipe
You’re so welcome Alison! I’m glad you liked it! –Rachel
When you reduce temp to 350 and bake for additional hour, is this covered or uncovered?
Covered the whole time Kathy. That’s the key to it all. 🙂 –Rachel