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dutch oven pot roast with potatoes

Dutch Oven Pot Roast with Potatoes and Carrots


  • Author: Megan
  • Prep Time: 15
  • Cook Time: 3 - 4 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 8 servings 1x

Description

A classic, no fail dutch oven pot roast with potatoes and carrots that slow cooks in the oven until it’s pull-apart tender.


Scale

Ingredients

  • 35 pound chuck roast 
  • Salt and pepper, to taste
  • 3 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1 yellow onion, peeled and chopped 1” slices
  • 8 whole carrots, peeled & sliced into 2” pieces
  • 1 cup red wine (can substitute beef broth)
  • 3 cups beef broth 
  • 1 pound Yukon gold baby potatoes (or baby white potatoes) 
  • ¼ cup Worcestershire sauce
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • Parsley, optional for garnish

Instructions

  1. Preheat the oven to 350 degrees. Take out a medium to large dutch oven (I used a 4 quart dutch oven and would recommend this size or slightly larger).
  2. Sprinkle salt and pepper on both sides of your roast. 
  3. Add olive oil to the bottom of your dutch oven over medium high heat. Once the oil is hot, sear your roast for 3 – 4 minutes on either side, until browned.
  4. Remove the roast from your dutch oven and set aside. Saute the minced garlic in the dutch oven for 1 minute. Pour the beef broth and wine into the dutch oven and deglaze the bottom by gently scraping up any remaining bits of stuck meat with a wooden spoon or spatula. 
  5. Add the roast back into the dutch oven. Top with the potatoes, carrots and onions. Pour in the worcestershire sauce and add the fresh herbs on top. 
  6. Place the dutch oven into the preheated oven with the lid on. Cook for 3 – 3 ½ hours for a 3 pound roast and 4 – 4 ½ hours for a 4 or 5 pound roast, until the meat is cooked through and easily pulls apart with a fork. For most cuts of meat, it will be done when it reaches an internal temperature of 180 degrees F. 
  7. Optionally, serve garnished with chopped parsley and season with additional salt and pepper to taste.

  • Method: Dutch Oven
  • Cuisine: American