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
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
With out a doubt this is hands down the best roast I have ever made! And being in my mid 50’s I have made plenty of roast… I love that it is relatively simple, ingredients that I usually already have on hand. The only thing I do differently is I sear the meat using bacon grease (fat) and my cut of meat is 7 bone.
Making it again today!
Oh that’s wonderful Jan! I’m so glad you like it. –Rachel
This is the way I was taught to cook it many years ago. The only thing we do differently is use Lipton Onion soup instead of beef broth. Either way works great! It is hard to beat a roast cooked in the cast iron Dutch oven.
Yes I remember the days of Lipton. Because of my approach to less processed food I skip the packets to reduce additives (like MSG) that can hide in them and just stick with good beef broth but you’re right John–it all does taste good. I just can’t make a roast any other way than in my dutch oven. –Rachel
Fabulous. I have done crock pot and stove top but this is the best ever. Thank you.
You’re welcome Lisa! I agree! –Rachel
Made this once before, without using the olive oil to sear since I have an enamel cast iron dutch oven.. Came out great, but when I tried to make it again today, this time with oil, I burned two fingers thoroughly from putting the meat into the oil. Still a great recipe though!
Gotta put it in there quick Shade. 😉 I’m glad you enjoy it either way. –Rachel
I made this and it was AHmazing! Best pot roast I’ve ever made by far. Will never do in a crock pot again.
Me either Marcie. My crock pot is collecting dust. –Rachel
Can an Eye of the Round Roast be used?
Hey Karen, yes it can. You may have to cook it a bit longer but it should be fine. Just cook it until a fork twisted in the meat will make it come apart easily. –Rachel
would it be ok to coat the beef in a little bit of flour and salt before searing it in the pan? I am just looking to make the liquid a little thick just a little……
Sure Marjorie, you can do that. You could also make a slurry of flour and the beef broth and add that to the pot just before the roast finishes cooking and allow it to thicken that way. –Rachel
This is hands down delicious!!! I never made pot roast before but heard so many stories of how it can be dry. This is far from dry. Falling apart, flavorful and amazing. I am actually making this for the second time in two weeks. This time i added a little red wine. Recommend highly, great recipe!!!
I’m so glad you like it Holly! I hope you make it often! –Rachel
Hi there.
I making this today.
Do you wear your meat WITHOUT the oil?
Thanks
Nope Adara, oil is a must for searing. –Rachel
I love this way of doing roasts!!! I use a cast iron Dutch oven and with all that brown that builds up on the inside the gravy comes out awesome! The simple seasonings really let the meat shine. Like others I’m a fan of adding a couple glug-a-lugga-glugs of red wine but that’s just how I like to do it. We do this out camping in a pit dug in the ground on top of coals from the fire and no one can believe how good it turns out. Everyone thinks I’m crazy until they tuck into their first bite. It has become a camping tradition. Game meat or beef this is the best way to do a roast, period.