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Home » Course » Dinner » Dutch Oven Pot Roast

Published: Oct 8, 2022 by Veronika's Kitchen * This post may contain affiliate links

Dutch Oven Pot Roast

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This Pot Roast, cooked in a Dutch oven with carrots and potatoes, will become your favorite comforting one pot meal! Juicy meat and vegetables are slowly braised in flavorful gravy in the oven until fall-apart tender. It will be a great easy recipe for a family Sunday dinner!

Pot Roast with carrots and potatoes in a Dutch Oven.

If you are hosting a family dinner and looking for a recipe that everyone will love, you should try making this amazing Dutch oven pot roast! The meat comes out juicy and falling apart, vegetables are perfectly tender, and it’s all loaded with rich flavorful gravy!

The best part is you can make the whole dish in one pot, slowly braising it in the oven. While it takes a few hours to cook the meal, most of this time and passive.

Also, if you don’t have enough time, you can make it in a pressure cooker, using me recipe for Instant Pot Pot Roast.

Pot roast with carrots and potatoes on a plate.

Ingredients and Substitution

  • Chuck Roast. In this recipe, I use 3-4 pounds boneless chuck roast.
  • Onion, celery. This is a classic combo to create the flavorful base for broth.
  • Garlic. If you are a big garlic lover, you can easily increase the number of garlic cloves.
  • Tomato paste. It helps to deepen the flavors.
  • Worcestershire sauce. This is a secret ingredient that I always add to my pot roast, short ribs, and stews. It helps to enrich the flavors and make them more complex.
  • Chicken stock. I like to use my Homemade Chicken Stock, but you can use any prepackaged one too.
  • Potatoes. Gold Yukon potatoes are my favorite because of their creamy texture. Plus, you don’t need to peel them, which helps to keep their shape. Although, Russet or Red potatoes will also work in this recipe.
  • Carrots. You can use diced large or baby carrots.
  • Cornstarch. It will help to thicken up the gravy
  • More Veggies: Feel free to add more vegetables to the dish, like parsnip, celery, mushrooms, or peas.
Ingredients to make pot roast with carrots and potatoes.

How to make it

Pat dry a chuck roast and generously season it with salt and pepper.

Preheat the oven to 300°F.

Preheat a Dutch oven over medium/high heat and add 2 tbsp olive oil. When the oil is hot, place the chuck roast and let it sear on both sides for about 5-7 minutes or until the meat is deep brown color.

When done, transfer to a plate and set aside.

Process photos of searing chuck roast in a pot.

Reduce the heat to medium/low and add chopped onion and celery. Cook for about 10 minutes or until they are translucent and start to caramelize.

Then add 2 cloves smashed garlic, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce. Stir and let cook for another minute.

Process photos of searing onion and celery in a pot.

Pour 3 cups chicken stock and return the seared meat with the juices.

Bring it liquids to boil, cover the pot with a lid, and transfer to the preheated oven.

Braise at 300°F for 2 hours or until the meat starts to become tender.

Process photos of braising chuckn roast in a Dutch oven.

Add diced carrots and potatoes and push them into the broth. Cover with the lid again and continue baking for another 1-1 ½ hours or until the meat is falling apart and the vegetables are tender.

Process photos of adding carrots and potatoes to a chuck roast in a Dutch oven.

Take the pot out of the oven and transfer the meat with the vegetables to a serving plate and cover with the foil, to keep it warm.

Scoop out some excess fat from the remaining liquid and bring it back to boil on the stove.

Then lower the heat to medium/low and let simmer.

Mix 2 tbsp cornstarch with ¼ cup water. Gradually pour the mixture into the pot until the gravy thickens to the desired consistency.

Pour the gravy over meat and the vegetables and serve.

Pot Roast with carrots and potatoes in a Dutch Oven.

Tips for best results

  • Browning the meat. Don’t skip this part! Browning the meat is a very important step that provides a lot of flavor to the dish. To get the best results, sear it on medium/high heat undisturbed for 5-7 minutes per side.
  • Deglaze the pot. After you brown the meat, you will have some burned bits on the bottom of the pot. When you add chicken stock, make sure to scrub the bottom to get all the bits, they will provide the most flavor.

Storage and Freezing

  • How to store. You can refrigerate it in an air-tight container for 3-4 days.
  • How to freeze. I would highly suggest to freeze only meet with gravy without vegetables, as it will store better. Just transfer the meat with gravy to a freezer-safe air-tight container or a bag and freeze for up to 3 months. To thaw, just leave in the fridge overnight.
  • How to reheat. You can reheat it in a pot or a skillet over medium heat.
Pot Roast with carrots and potatoes in a Dutch Oven.

Frequently Asked Questions

What meat to use for Pot Roast?

Chuck roast is the most popular cut of beef for this recipe. It is less expensive then other cuts and has good marbling, which makes the meat fall-apart tender after braising for a few hours.

Why use a Dutch Oven for a Pot Roast?

Dutch oven is made of cast iron, which retains and evenly distributes the heat. That makes it perfect for slow braising.

Why is my meat too tough?

Most likely you didn’t cook it long enough. The cooking time depends on the size of the roast, quality, and specific cut. Just let it braise for a bit longer until the meat is tender.

Can I make pot roast ahead of time?

Yes! This is a great recipe to make a day before. When it cools off, just transfer to an air-tight container and refrigerate. Next day, just scoop out any solidify fat, transfer back to a pot and reheat in the oven or on the stove top.

Pot Roast with carrots and potatoes in a Dutch Oven.

More Dutch oven dinner recipes:

  • Short Rib Ragu
  • Chili Soup Recipe
  • Dutch Oven Beef Stew
  • Dutch Oven Whole Chicken
  • Dutch Oven Chili
  • Dutch Oven Chicken Stew
  • Pasta e Fagioli
  • Spaghetti and Meatballs Recipe
  • Dutch Oven Short Ribs
  • White Bean Vegetable Stew
Pot Roast with carrots and potatoes in a Dutch Oven.
Print Recipe
5 from 15 votes

Dutch Oven Pot Roast

This Pot Roast, cooked in a Dutch oven with carrots and potatoes, will become your favorite comforting one pot meal! Juicy meat and vegetables are slowly braised in flavorful gravy in the oven until fall-apart tender. It will be a great easy recipe for a family Sunday dinner!
Prep Time30 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 30 minutes mins
Course: Dinner, Main Course
Cuisine: American
Servings: 6 people
Calories: 200kcal
Author: Veronika’s Kitchen

Ingredients

  • 3-4 pounds boneless beef chuck roast
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 1 rib celery diced
  • 2 cloves garlic smashed
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3 cups chicken stock
  • 1 pound Yukon gold potatoes cut in halves or quarters
  • 1 pound carrots diced
  • 2 tablespoons cornstarch
  • salt, pepper to taste

Instructions

  • Pat dry a chuck roast and generously season it with salt and pepper.
  • Preheat the oven to 300°F.
  • Preheat a Dutch oven over medium/high heat and add 2 tbsp olive oil. When the oil is hot, place the chuck roast and let it sear on both sides for about 5-7 minutes or until the meat is deep brown color.
  • When done, transfer to a plate and set aside.
  • Reduce the heat to medium/low and add chopped onion and celery. Cook for about 10 minutes or until they are translucent and start to caramelize.
  • Then add 2 cloves smashed garlic, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce. Stir and let cook for another minute.
  • Pour 3 cups chicken stock and return the seared meat with the juices.
  • Bring it liquids to boil, cover the pot with a lid, and transfer to the preheated oven.
  • Braise at 300°F for 2 hours or until the meat starts to become tender.
  • Add diced carrots and potatoes and push them into the broth. Cover with the lid again and continue baking for another 1-1 ½ hours or until the meat is falling apart and the vegetables are tender.
  • Take the pot out of the oven and transfer the meat with the vegetables to a serving plate and cover with the foil, to keep it warm.
  • Scoop out some excess fat from the remaining liquid and bring it back to boil on the stove.
  • Then lower the heat to medium/low and let simmer.
  • Mix 2 tbsp cornstarch with ¼ cup water. Gradually pour the mixture into the pot until the gravy thickens to the desired consistency.
  • Pour the gravy over meat and the vegetables and serve.

Notes

  • Browning the meat. Don’t skip this part! Browning the meat is a very important step that provides a lot of flavor to the dish. To get the best results, sear it on medium/high heat undisturbed for 5-7 minutes per side.
  • Deglaze the pot. After you brown the meat, you will have some burned bits on the bottom of the pot. When you add chicken stock, make sure to scrub the bottom to get all the bits, they will provide the most flavor.
  • Make ahead. This is a great recipe to make a day before. When it cools off, just transfer to an air-tight container and refrigerate. Next day, just scoop out any solidify fat, transfer back to a pot and reheat in the oven or on the stove top.
  • How to store. You can refrigerate it in an air-tight container for 3-4 days.
  • How to freeze. I would highly suggest to freeze only meet with gravy without vegetables, as it will store better. Just transfer the meat with gravy to a freezer-safe air-tight container or a bag and freeze for up to 3 months. To thaw, just leave in the fridge overnight.

Nutrition

Calories: 200kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 314mg | Potassium: 811mg | Fiber: 4g | Sugar: 8g | Vitamin A: 12749IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 1mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

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    Recipe Rating




  1. Tara says

    March 14, 2023 at 6:27 pm

    5 stars
    Delicious. Perfect for a cold night. Added a cup of Cabernet with the broth.

    Also, made a vegetarian version for my daughter subbing meat with portobello mushrooms.

    Reply
  2. Lori Christensen says

    March 05, 2023 at 12:55 am

    This was so tasty, the gravy was wonderful. The meal was full of great flavor. I have been making a dry roast pot roast for years, just like my grandmother. I wanted to try something new. It’s a keeper!
    .

    Reply
  3. Lex says

    February 22, 2023 at 5:34 pm

    First pot roast I have ever made, super easy to follow and yummy. This 20 year old loves her dutch oven.

    Reply
  4. Julie says

    February 05, 2023 at 1:12 am

    5 stars
    Great recipe.. easy to follow and delicious! Thanks for the keeper!

    Reply
  5. Cathy says

    January 29, 2023 at 4:38 pm

    You leave the lid in when you put it in the oven, right? Just wanted to make sure. 🙂

    Reply
  6. Jen says

    January 19, 2023 at 10:14 pm

    5 stars
    This was a hit in our house. I stopped and got some crusty bread from the bakery to dip in the gravy. It was awesome.

    Reply
  7. Elisa Dombrowski says

    January 08, 2023 at 10:12 pm

    5 stars
    This was an excellent dish! Easy to follow recipe and delicious! A keeper for years to come.

    Reply
    • Veronika's Kitchen says

      January 10, 2023 at 3:21 pm

      Thank you so much, Elisa!

      Reply
  8. Liz Franklin says

    January 01, 2023 at 7:56 pm

    5 stars
    WOW! This is now my new go to recipe for roasting beef! My chuck roast was delicious, juicy and fork tender! The chicken broth blended perfectly with the other ingredients to create a savory gravy that complimented the meat and vegetables without being overpowering!

    Reply
    • Veronika's Kitchen says

      January 10, 2023 at 3:22 pm

      Thank you so much, Liz! I’m so happy you liked it 😉

      Reply
  9. Meredith says

    December 10, 2022 at 11:28 pm

    I have a non- beef eater in my house. Would a pork roast work for this recipe?

    Reply
    • Veronika's Kitchen says

      December 19, 2022 at 4:47 pm

      Hi Meredith! Yes, you can easily use pork roast in this recipe!

      Reply
  10. Jennifer L Becker says

    November 06, 2022 at 11:49 am

    Was thinking the same thing! Making tonight with beef broth! Other than that I’ll follow the recipe!

    Reply
  11. Michelle says

    November 05, 2022 at 10:49 am

    5 stars
    I’m curious as to why you would use chicken broth rather than beef stock for a beef recipe?

    Reply
    • Carol says

      January 13, 2023 at 11:03 am

      I have the same question. Anybody know?

      Reply
  12. Ken says

    October 21, 2022 at 12:12 pm

    Can you make it in a slow cooker/crockpot?

    Reply
    • Veronika's Kitchen says

      October 23, 2022 at 3:54 pm

      Hi Ken! Yes, you can make it in a slow cooker, but you will need to adjust the cooking time.

      Reply
      • Alba says

        October 30, 2022 at 2:24 pm

        Hi
        Any idea for how long to cook in slow cooker?
        Thank you!

        Reply
  13. LaKita says

    October 17, 2022 at 11:22 am

    5 stars
    This pot roast is so comforting and delicious! It certainly reminds me of the way my mom used to make it when I was a kid.

    Reply
  14. Anna says

    October 17, 2022 at 4:58 am

    5 stars
    One of the most comforting and satisfying meals I’ve had! My friend served this for dinner for me and my partner, and I loved it so much that I asked for the recipe!

    Reply
  15. Moop Brown says

    October 17, 2022 at 3:40 am

    5 stars
    I love the way you paired such juicy and tender beef with flavorful vegetables in this recipe. Looks really tasty.

    Reply
  16. Amy says

    October 16, 2022 at 4:35 pm

    5 stars
    One of my favorite fall meals and your step by step photos made it so easy to make. We will definitely be having this dish over and over again.

    Reply
  17. Kristina says

    October 16, 2022 at 4:20 pm

    5 stars
    I enjoy making pot roasts for company and have tried them all methods (crockpot, IP, stovetop) but had yet to try a dutch oven. This one was delicious and the process was simple- one of my favorites so far!

    Reply
  18. Enri Lemoine says

    October 16, 2022 at 2:51 pm

    5 stars
    This pot roast is all you need for a warm fall meal. I’m buying a chuck roast to make it next week. Your recipe has me craving it!

    Reply
  19. Linda says

    October 14, 2022 at 4:34 pm

    5 stars
    This dinner made my house smell amazing and had my family asking me when dinner was ready. No problem getting them to the table for this! It was tender, juicy and so easy to throw together. Definitely a keeper!

    Reply
  20. Bernice says

    October 13, 2022 at 8:33 pm

    5 stars
    This is the pot roast of my childhood…and I grew up on a cattle farm. Tender fall apart beef and perfectly cooked vegetables in a rich sauce. It’s still one of my favourite dinners.

    Reply
  21. Tracy says

    October 10, 2022 at 3:40 pm

    5 stars
    This is such a delicious dinner! My whole family loved it and have asked for it again!

    Reply

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