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.
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- 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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Loved this. I seared my roast 5 mins on each side (6 sided big piece so 30mins!) – added garlic cloves, and took it out after 1.5 hrs @375 and let rest for 20 minutes, and cut thin slices for the family. Served with mash and green beans and made a gravy from the liquid using flour and corn starch. Oh! I didn’t have a Dutch oven so I used my cast iron pan and used 5 layers of tinfoil. It’s not ideal but it worked. I also added carrots with 45 mins left of course and flipped it so it would cook more evenly. Next time I’ll leave it in an extra hour or maybe less like the recipe suggests. Thank you!
Making this today in a hot Australian summer , floured the beef before searing, smells amazing cooking, so hope it turns out great , I always add fresh garlic in with the onions and used a whole red onion, everything else is exact to the recipe, upon checking after 1hr 30m still had plenty of liquid ! Finished cooking turned broth to gravy looks amazing and even gave my neighbour a plate full
I have been a pot roast in the crock pot guy for a long time. I recently picked up a really nice glazed Dutch oven and have been looking forward to using it to make something delicious! I came acroo your recipe online and I am trying it today.. Can’t wait to see how it turns out.
Excellent! veggies need a bit more time, but the roast was really good. I threw in some mushrooms.
So glad you liked it Vince! –Rachel
Loved it. Rather simple and great on cold fall or winter day. Making for third time today.
So glad to hear that Dale! –Rachel
Absolutely best roast I’ve ever made! Moist tender and very flavorful!!!
Hey Rachel I live in michigan and right now it’s very cold out and this recipe was the perfect thing for dinner. First time making it today. Love it!
Thanks
I’m going to try this tomorrow!!! I am on your side about crock pots. I’ve tried a number of recipes but have not been really satisfied with the results. I’m excited to try this!!! Ill let you know what we think.
I am willing to bet you’ll love this Joe. Please let me know how it went! –Rachel
I’m really confused about direction number 2. Can i please get clarification please?
Sure Cody. You’re going to need to sear the meat over high heat before putting it in the oven. You’ll do that by putting your dutch oven on your stove top, heating it (please use your best judgment on how long to heat it–others have accused me of trying to burn their house down), adding oil and then the meat. Cook it on each side to develop color before adding broth and putting it in the oven. There’s a full YouTube video to show you the process: https://www.youtube.com/watch?v=vgeJs-a5G4Y –Rachel
Huge hit in our home!!!!! It’s so delicious! Has so much flavor! I make a gravy from all the left over juices, right in the pot!
It was Excellent, very te!nder roast, and the potatoes and carrots were the best
I’m so glad you enjoy it Jim. I hope you make it often. –Rachel
I love this recipe. Before discovering this recipe, I made pot roasts both in the crockpot and oven. My daughter thought the crockpot recipe was too greasy. She loves this one. I am makin this recipe today as a matter of fact. Thank you for sharing.
I’m so glad you like it Deborah! Thanks for letting me know. –Rachel