Dutch Oven Pot Roast with Carrots and Potatoes

a fork twisting out a piece of tender meat in the dutch oven

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 3 15

Total Time 3 25

Servings people

Calories 498kcal

Author Rachel Ballard

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.

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