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Dutch Oven Pot Roast

dutch oven pot roast in a white bowl with a golden fork
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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. 

  • Author: Becky Schmieg
  • Prep Time: 15
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 4 servings 1x
  • Category: main

Ingredients

Units Scale
  • 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

  1. 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.
  2. Preheat oven to 300F.
  3. Place potatoes, carrots and onions surrounding the meat. Add remaining salt, pepper, tomato sauce (or paste), chicken broth and water.
  4. Cover and cook for 3 hours, remove the lid for the last 30 minutes to release some of the liquid.
  5. Enjoy!

Notes

Tomato paste: use 2 tbsp paste in place of 1/2 cup sauce

Find it online: https://www.figjar.com/dutch-oven-pot-roast/