This Dutch Oven Pot Roast is a delicious one-pot meal made with simple ingredients and packed with flavor! Tender, perfectly seasoned meat and veggies are just the thing to warm you up on a chilly day.
We didn’t eat a lot of red meat growing up so I sometimes have a little air of uncertainty when I approach making something with it (other than ground beef). Translation: I kind of thought pot roast was difficult to make but it’s actually one of the easiest meals you can make. It’s super flexible and really hard to mess up. It’s a comforting one-pot meal that tastes like home, even if you didn’t grow up eating it. Let’s make it!
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Ingredients for dutch oven pot roast
The ingredients for this recipe all build in deep flavor, but they are relatively simple. You can also play around with other seasonings and veggies if you like. Other herbs like rosemary and oregano can work too. Any starchy root vegetable can also be used in a pinch but these are the classics!
- Beef chuck roast: I used a roast that was slightly over 2 pounds. You can trim off any extra fat around the edges if you wish.
- Baby gold potatoes: I like using baby potatoes because I can just wash them and toss in, no chopping necessary!
- Carrots: you can chop & peel whole carrots as I did or use baby carrots for more convenience
- Onion: white or yellow are preferred
- Fresh garlic: for one of the many layers of flavor in this dish
- Broth: beef broth or chicken broth. I always have chicken so that’s what I use most often
- Tomato sauce or paste: paste is most commonly used in pot roast, but sauce will work in a pinch (as it did for me when I shot this recipe)
- Thyme and bay leaf: adding more delicious layers of flavor that compliment the beef so well
- Salt and pepper
Not only are these ingredients basic and can be found in almost any grocery store, it doesn’t take much to make a complete meal with this dutch oven pot roast!
How to make pot roast in dutch oven
When I make any meat (except for fish!), I always salt it the day before. I learned this from Samin Nosrat via her book, Salt, Fat, Acid, Heat and I am forever grateful. It’s a total game changer and though you can probably get away with not doing it in a dish like this, it really takes no time at all and helps to ensure the meat is extra flavorful.
With that said: first, place the beef chuck in your dutch oven and sprinkle it with salt all over the day/night before you plan to cook it. Store in the fridge until ready to put the pot roast together.
When you’re ready to cook: place all the other ingredients in the dutch oven surrounding the meat. A lot of people sear the meat before cooking and you can do that if you want to, but I’m all about making things as easy as possible and you can make a delicious pot roast without searing.
This way is so much easier!
Once you’ve added the veggies, seasoning, and liquid to the dutch oven. Cook in the oven at 300F for 3.5 hours.
The meat will be fall-apart-tender, the veggies will be perfectly cooked and you will have a delicious dinner ready for you and your family!
Tried this recipe?
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More easy dinner recipes
Dutch Oven Pot Roast
This Dutch Oven Pot Roast is a delicious one-pot meal made with simple ingredients and is packed with flavor. The meat and veggies are so tender–you’re going to love it! I used a 5.5 quart dutch oven to make this.
- Prep Time: 15
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 4 servings 1x
- Category: main
Ingredients
- 2 lb beef chuck roast
- 2 cups beef or chicken broth
- 1 cup water
- 1 lb baby gold potatoes, washed and scrubbed clean
- 2 med carrots, peeled and chopped into large chunks
- 1/2 large white or yellow onion
- 1/2 cup tomato sauce *see notes for tomato paste
- 3–4 sprigs thyme
- 1 bay leaf
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- The night/day before you plan to cook the pot roast, sprinkle 1 tsp salt on all sides of the meat. Store the meat in a 5.5 quart dutch oven in the fridge.
- Preheat oven to 300F.
- Place potatoes, carrots and onions surrounding the meat. Add remaining salt, pepper, tomato sauce (or paste), chicken broth and water.
- Cover and cook for 3 hours, remove the lid for the last 30 minutes to release some of the liquid.
- Enjoy!
Notes
Tomato paste: use 2 tbsp paste in place of 1/2 cup sauce
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