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 used my 3.73 Lb eye of roundand cooked it almost exactly per your instructions. It came out perfectly!! I started with a bottle of red wine, initially instead of beef stock and used he beef stock to top up the liquid as needed. I omitted the potatoes and served it over garlic mashed potatoes! MmmmMmmmMmmmm!!! Next time I will use the chuck roast! Definitely my got to pot roast from now on!
That sounds LOVELY Jon! I’m so glad you enjoyed it. 🙂 –Rachel
I’m using a 3+ lb. eye of round. How would I adjust cooking time?
Hi Jon, I never make this recipe with an eye of round, though it is an equally tough cut of meat and should be fine to use. It doesn’t have quite as much marbling as a chuck roast so fingers crossed it doesn’t come out dry–but I honestly wouldn’t change anything with the cooking time. If anything I think it may take longer to cook. Just check it every 30 minutes until you can put a fork in the meat, twist it and have the meat come completely apart with no resistance. Very good luck! –Rachel
This recipe was great! It was delicious! The veggies and meat were perfect and flavorful. This recipe will definitely make it into my cookbook, and I will make this again for sure. My family loved it!!
I’m so glad you liked it Kathleen! I told you to trust me. 😉 One thing you’ll learn around here is that I work really hard to write recipes that work. I know a lot of blogs crank out recipes that may or may not turn out and while anything is subject to error, just trust that what I’m telling you to do is what needs to be done. I promise I’ll do my best to make recipes you can trust. –Rachel
Thank you so much for your quick response !! I’m still cooking to your recipe accordingly !! I am still on track for a great recipe that smells awesome . Can’t wait for dinner tonight !!!
I followed the recipe to a T, but after 1 1/2 hours, the meat thermometer says its done after 1 1/2 hours and I haven’t even added the veggies yet. I don’t want to overcook the meat. What would you suggest at this point? Thank you!
Hey Kathleen, so this recipe is written like it is for a reason and the whether the meat is done or not is not the goal. It’s not prime rib and we aren’t concerned about how rare or not rare it might be. If you are using a chuck roast as recommended, if you eat it now it will be done for sure but tough as a brick. You need to keep cooking it in order to begin to break down the connective tissue and create a truly tender final roast. Keep going girl! –Rachel
Made this recipe for dinner tonight and it was a huge hit. My husband kept raving about it and my picky son went for seconds. Hands down the best roast I’ve ever made!
That’s such a great feeling when the picky eaters want more, isn’t it Joy?! I have one of those too, so I’m really happy to hear that! Thank you for your comment. –Rachel
Hi I’m making this NOW I have a convection oven (you’re not supposed to cover the food so air can circulate. I’m trying it for he first 30 minutes see what happens. Should I do it on the stove top instead? if so how long. HELP!
Alice I have never made this recipe in a convection oven but I’m going to recommend following the instructions as written. Convection’s main purpose is to make food crispy. You won’t break anything by cooking a lidded dish in it. And no on the stove top. The key to this recipe is a slow, covered cook. Very good luck to you!
wow! thanks for the quick reply and suggestion… and thank nyou for the Download (minimal kitchen) I have printed the recipe for the baked mac n cheese for my grandson! (my daughter uses the box for him and it just kills me but I dont say too much)
oK THIS SOUNDS DELICIOUS BUT i HAVE TO PURCHASE A DUTCH OVEN BECAUSE MINE IS OLD AND BURNS ON THE BOTTOM – WHAT SIZE WOULD YOU SUGGEST – THE ONE I HAVE NOW IS LIKE 7 QUARTS WHICH IS WAY TOO HEAVY AND BIG WANT TO MAKE THIS SOON!!
Well Carol, they are all heavy so that’s something to consider but you might like a 5 quart size. Here’s a link to one on Amazon that would be good to try: https://www.amazon.com/Lodge-Quart-Enameled-Dutch-Enamel/dp/B000N4WN08/ref=sr_1_9?ie=UTF8&qid=1549647529&sr=8-9&keywords=cast+iron+dutch+oven+5+quart
Do you cover it back when you reduce to 350 and cook for an hour before the potatoes?
Yes Anthony. The pot stays covered the entire time. That’s the key to a tender and juicy roast. –Rachel