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Easy Dutch Oven Pot Roast with Potatoes and Carrots

Print Recipe
How to Slow Cook Pot Roast in Oven PLUS Crock Pot Roast Instructions
Prep Time 10 mins
Cook Time 5 hrs
Total Time 5 hrs
Servings 12 servings
Calories 421
Author Alyssia Sheikh

Ingredients

Pot Roast Ingredients & Seasonings

    Beef Chuck Roast & Sauteed Vegetables

    • 4 lb chuck roast
    • salt & pepper to taste
    • drizzle of oil
    • cups yellow onion sliced
    • 1 head of garlic peeled into cloves & smashed
    • 4 large carrots cut into 1-2” pieces
    • 3 stalks of celery cut into 1” pieces

    Pot Roast Seasoning Mixture

    • 3 cups vegetable chicken or beef broth
    • 3 Tbsp balsamic vinegar
    • 1 Tbsp Worcestershire sauce
    • 2 Tbsp Dijon mustard

    Seasoned Potatoes & Herbs

    • 1 lb baby potatoes of choice halved (or leave whole if potatoes are small)
    • drizzle of oil
    • salt & pepper to taste
    • 3 sprigs fresh thyme
    • 3 sprigs fresh rosemary

    Garnish 

    • ¼ cup fresh parsley and thyme to add after cooking

    Instructions

    How to Cook Pot Roast in a Dutch Oven

    • Preheat oven to 275°F (135C°).
    • Season chuck roast liberally with salt and pepper on both sides.
    • Heat oil in Dutch oven over medium-high heat. Add oil, onions, celery, carrots, and smashed garlic cloves and saute for a few minutes. Remove cooked vegetables and set aside for a moment.
    • Heat another drizzle of oil in the Dutch oven and add chuck roast. Sear for 1-2 minutes on each side, until lightly brown. Remove the meat after searing and set aside.
    • In a large measuring cup, whisk together broth, balsamic vinegar, Worcestershire sauce, and Dijon mustard.
    • Pour broth mixture into Dutch oven over medium heat and deglaze the pan. Whisk to get any goodness that’s stuck to the bottom of the pan incorporated into your broth mixture for added flavor!
    • Add meat back into the Dutch oven, making sure half of it is covered with liquid—add additional broth, if needed. Return sauteed veggies to the pot on top of the meat. In a mixing bowl, toss baby potatoes with oil, salt, and pepper.
    • Add seasoned potatoes and fresh herb sprigs to the Dutch oven.
    • Cover with the lid and roast in the oven for 4-5 hours. When the meat is falling apart and tender, it’s ready!
    • Carefully remove lid and transfer to a serving dish or plates. (If you come across any intact sprigs of thyme or rosemary in the pot while serving, just remove them!)
    • Serve with a sprinkle with chopped parsley and thyme and enjoy!
    • Yields ~12 servings Dutch oven pot roast dinner.

    How to Make Pot Roast in Crock Pot or Slow Cooker

      Simplest method:

      • Add veggies and garlic into bottom of slow cooker or crock pot.
      • Place seasoned chuck roast on top.
      • Add remaining ingredients (besides garnish) to slow cooker and cover with lid. Cook on low heat for 6-8 hours or high heat for 4-5 hours, until tender.
      • Serve and enjoy!

      OPTION for added flavor:

      • Before adding ingredients to the slow cooker or crock pot, saute veggies and garlic for a few minutes over medium-high heat. Remove from heat and set aside.
      • Add seasoned chuck roast to hot pan and sear for a few minutes on each side, until lightly browned.
      • While roast is searing, combine pot roast seasoning mixture. Remove roast from pan and pour in broth mixture to deglaze the pan. Whisk well to remove any flavorful goodness that's stuck to the pan.
      • Pour seasoning mixture into slow cooker. Add seared roast and cooked veggies, followed by remaining pot roast ingredients.
      • Close lid and cook on low heat 6-8 hours or high heat 4-5 hours, until tender.

      Notes

      *Number of servings will vary based on the size/weight of your roast.
      Nutrition provided below per meal: ~4 oz cooked pot roast with carrots and potatoes

      Nutrition

      Serving: 1meal | Calories: 421kcal | Carbohydrates: 13g | Protein: 29g | Fat: 27g | Fiber: 2g | Sugar: 3g