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Dutch Oven Pot Roast with Carrots and Potatoes Recipe

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4.1 from 5 reviews

This Dutch Oven Pot Roast is a classic, comforting meal perfect for family dinners. Slow-cooked to tender perfection, the beef roast is seared for a deep flavor, then braised with onions, garlic, carrots, and potatoes in a flavorful broth enriched with Worcestershire sauce and brown sugar. Finished in the oven and optionally thickened with a cornstarch slurry, this recipe yields a juicy, tender pot roast with a rich gravy and hearty vegetables.

  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings

Ingredients

Meat and Seasonings

  • 3 to 4 pounds chuck roast, rump roast, or blade roast
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 to 1 teaspoon black pepper (or to taste)
  • 2 tablespoons olive oil
  • 4 to 5 cloves fresh garlic (minced)

Vegetables

  • 2 medium sweet onions (chopped into chunks)
  • 1 1/2 pounds carrots (cut into large even pieces)
  • 1 1/2 pounds red potatoes (cut into large even pieces)

Liquids and Flavorings

  • 2 cups beef broth
  • 1/4 cup Worcestershire sauce
  • 2 teaspoons brown sugar

Thickening Slurry (Optional)

  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for the braising process.
  2. Sear the Meat: Heat olive oil in a Dutch oven over medium-high heat. Pat the beef roast dry and season all sides with kosher salt and black pepper. Once the oil glistens, sear the roast on all sides until richly browned, about 3-4 minutes per side. Remove the roast and set aside.
  3. Sauté Onions and Garlic: In the same Dutch oven, add the chopped onions and cook over medium heat until they begin to soften and edges turn amber, stirring occasionally. Add the minced garlic and cook for about 1 minute until fragrant.
  4. Deglaze the Pot: Pour a small amount of beef broth into the pot to deglaze. Scrape the browned bits from the bottom and sides with a wooden spoon to incorporate deep flavor into the broth.
  5. Add Broth and Flavorings: Pour in the remaining beef broth, Worcestershire sauce, and sprinkle brown sugar. Stir to combine all ingredients.
  6. Return Meat to Pot: Place the seared roast back into the Dutch oven, nestling it into the liquid and onions.
  7. Add Vegetables: Arrange carrots and red potatoes evenly around the roast. For Russet potatoes or starchier varieties, use larger chunks to avoid mushiness, or add them halfway through cooking.
  8. Braise in Oven: Cover the Dutch oven with its lid and place it in the preheated oven. Cook for 2 1/2 hours.
  9. Finish Cooking Uncovered: Carefully remove the lid and continue cooking in the oven uncovered for an additional 30 minutes to deepen flavor and slightly reduce the liquid.
  10. Rest the Roast: Remove the Dutch oven from the oven and carefully take out the roast onto a cutting board. Let it rest for 10-15 minutes before slicing or shredding with forks.
  11. Serve Vegetables: Scoop the cooked carrots and potatoes onto a serving platter.
  12. Optional Slurry Preparation: To thicken the cooking broth, mix 1 tablespoon cornstarch with 1 tablespoon water or broth in a small jar and shake well to create a slurry. Remove the meat and vegetables from the Dutch oven, then pour the slurry into the pot and simmer over medium heat on the stovetop for about 20 minutes, stirring occasionally until thickened to your desired consistency.
  13. Serve: Pour the thickened gravy over the sliced or shredded pot roast and vegetables for a hearty, flavorful meal.

Notes

  • Pat the meat dry before seasoning to ensure a better sear.
  • If using starchy potatoes like Russet, cut into larger chunks or add partway through cooking to prevent them from becoming mushy.
  • Deglazing the pot after sautéing onions and garlic captures flavorful browned bits that enhance the broth.
  • The slurry for thickening can be adjusted by adding more cornstarch mixture if the gravy isn’t thick enough.
  • Resting the meat before slicing helps retain juices for tender, moist slices.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 10 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/dutch-oven-pot-roast-with-carrots-and-potatoes-recipe/