Dutch Oven Pot Roast
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Dutch Oven Pot Roast is easy to make for a hearty dinner. Packed with protein, carrots and potatoes – it’s simple to prepare and delicious!
This Dutch oven pot roast is classic comfort food made lighter. Chuck roast cooks low and slow until it becomes fall apart tender.
We added carrots and potatoes right to the pot to cook together, so it’s a true one pot meal!
Packed with protein and veggies, this is great for a cold night or for meal prepping because it reheats so well!
Tyler’s Tips for the Best Pot Roast
- If you want to add some depth of richness to this dish, you can add a cup of red wine to slow cook into the meat!
Ingredients:
A heavy duty dutch oven is a must for this recipe!
substitutions
Olive Oil: You could use avocado oil, but we really recommend extra virgin olive oil.
Beef Chuck Roast is the ideal cut for this recipe, but you could also use top round, bottom round, brisket, and even short ribs with this recipe.
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Carrots and Potatoes: If you prefer to cook the carrots and potatoes separately, feel free. You can substitute cauliflower for a lower carb option, but we recommend cooking it separately because it cooks much quicker than carrots and potatoes. We used baby potatoes, but russet potatoes or red potatoes could work.
Crockpot: If you prefer to use your crockpot, check out our Slow Cooker Pot Roast.
How to Make Dutch Oven Pot Roast
- Season the chuck roast with salt and pepper, then sear in a bit of oil in a Dutch oven over medium-high heat for 5 minutes per side until there is a good sear; remove and set aside.
- Add the onion, garlic, rosemary, thyme, and bay leaves to the pot. Sauté for 3 minutes.
- Add the broth and water to the pot and stir to deglaze. Place the roast back in, cover with a lid, and bake for 5 hours at 325°, covered.
- After the roast cooks for 5 hours, add baby carrots and potatoes, cover, and cook for 45 minutes until both are fork-tender and the roast is fall-apart tender.
- Remove the bay leaves. Break apart the meat and serve with the vegetables.
How to make Gravy from Pot Roast Drippings
It’s easy to make gravy from the pot roast drippings!
Remove 1 cup of the juice from the pot and pour it into a small saucepan. Turn the heat to high and bring to a boil.
In a small bowl, mix together 1 tablespoon of flour and 1 tablespoon of cold water until a paste/slurry forms, and whisk it into the saucepan until it thickens.
Ladle over the top and enjoy!
What to Serve with Pot Roast
This pot roast with carrots and potatoes is a complete meal in itself, but it would also be delicious with a side of green beans almondine or a side salad.
storage
Storing: These leftovers will last in the refrigerator for up to 4 days in an airtight container.
Freezing: You can freeze this recipe for up to 3 months. We like these containers for freezing. The potatoes may be a little gritty when reheated, but they will still taste good!
Reheating: You can reheat this recipe in the microwave, toaster oven, oven or on the stove top. You may want to add a little beef broth when reheating.
Dutch Oven Pot Roast
Ingredients
- 3 pound chuck roast
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 cup diced onion
- 1 tablespoon chopped garlic
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 2 dried bay leaves
- 2 cups low sodium beef broth
- 2 cups water
- 1 pound baby carrots
- 1 pound baby potatoes
Instructions
- Preheat the oven to 325 degrees F.
- Season the chuck roast with pepper and salt on all sides, and set aside.
- In a large Dutch oven or oven-safe pot, heat 1 tablespoon of olive oil over medium-high heat. Once the Dutch oven is hot, place the roast into the pot and sear for 5 minutes. Flip the roast and cook for another 5 minutes until a browned crust has formed.
- Remove the roast from the pot and set aside on a large plate. Add the onion, garlic, rosemary, thyme, and bay leaves to the pot. Sauté for 3 minutes.
- Add the beef broth and water to the pot and stir. Place the roast back into the pot. Cover the pot and place it in the oven. Cook the roast covered for 5 hours at 325 degrees F.
- After the roast has cooked for 5 hours, add the baby carrots and baby potatoes to the pot. Cover and cook for 45 minutes.
- When the potatoes and carrots have cooked for 45 minutes, test to see if they are cooked. Potatoes and carrots should easily pierce with a fork or a knife if they are cooked. The chuck roast will be fall-apart tender at this point.
- Remove the bay leaves.
- Break apart the meat and serve with the vegetables.
This recipe looks amazing. I would appreciate your suggestions on cooking this in a Crockpot. Thank you.
You can try our crockpot pot roast instead!
When I opened the email from @thecleaneatingcouple for the dutch oven pot roast recipe, I knew exactly what we were having for Christmas Day dinner. I love to use my dutch oven, and my house smelt AMAZING! It was just our small family of three, but we got a 4 pound chuck roast. The recipe was easy to follow (including the gravy portion), so savory and delicious. We all thought we have gone out to eat at a high-end restaurant. Yes, it was that good!!! Comfort food at its best. AND…we had leftovers for 2 days!!!! This will be a yearly tradition in our house. Thanks, Elizabeth and Tyler 🙂
Great recipe. Dish comes out rich with great flavor and felt great even with my sensitive stomach. I seasoned the meat a bit differently and added a bit more water/beef broth but everything else the same and followed the timing instructions. Highly recommend will be making it for thanksgiving as well.