Dutch Oven Pot Roast

Fewer things say family comfort food than a good Classic Pot Roast! This Dutch Oven Pot Roast transforms an affordable cut of meat into a delicious Whole30 dinner. Tender and juicy, the beef roast slowly cooks with potatoes and carrots for an easy one pot meal. Your whole family will love this Classic Sunday Chuck Roast Recipe! 

Originally published on February 23, 2019. Last updated on January 9, 2021.

Dutch Oven Pot Roast Recipe

Easy, flavorful and fall apart tender are the hallmarks of a good pot roast and this Dutch Oven Pot Roast meets all expectations! It’s the perfect one pot meal that makes dinner a breeze!

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How to Make Oven Pot Roast With Potatoes and Carrots

To make this dish, you start by seasoning your roast on all sides and allow it to sit at room temperature. Then you sear each side to maximize flavor – trust me! Don’t skip this step! Then deglaze ALL the seared flavor left on the bottom of the pot with beef stock, add in your veggies and herbs and lay your roast on top of everything. Then pop that pot roast in the oven! It’s a truly simple satisfying meal.

Dutch Oven Pot Roast with Gravy

This dutch oven pot roast is definitely one of our favorite meals. Sometimes we mix it up and cook the roast with fewer veggies and serve over mashed potatoes and I’d definitely recommend using the broth after cooking to make my easy gravy!

A few things you’ll need for this recipe:
A good quality dutch oven, beef broth, dried thyme leaves and avocado oil.
However you choose to serve up this pot roast, I hope you and your family enjoy it as much as we do!

Whole30 Pot Roast

This whole30 pot roast recipe is the perfect comfort food meal that your family will never know if whole30 compliant! When participating in a round of Whole30 there can be a lot of prep work involved, this recipe makes it that much easier to get dinner on the table for the whole family without any need for substitutions or separate meals to stay true to the program.

Substitutions for Beef Pot Roast

• Root Vegetables Options – You can use any root vegetables you’d like in this recipe. Parsnips, rutabaga and turnips would be great options in addition to or as a substitution just cut all vegetables to a similar size so they cook evenly.
• Low Carb – To make this recipe low carb simply substitute the potatoes and carrots for radishes. They are delicious and completely different when cooked than a fresh radish, you can learn more about them in my Roasted Radishes recipe.
• Beef Bone Broth – Sometimes beef bone broth can be harder to find, is that’s the case you can certainly substitute with either chicken stock or vegetable stock or broth.

Answers and Tips for the Best Dutch Oven Pot Roast

• Do you put vegetables on top or bottom of the pot roast? – Slow cooking root vegetables like potatoes and carrots should be layered on the bottom of the pot roast with the meat sitting on top.
• What is the best type of meat for pot roast? – I highly recommend using a beef chuck roast to make your pot roast, not only is it an affordable cut of meat but it’s perfect for this slow cooking preparation and results in a fall apart tender roast.
• Should a pot roast be covered in liquid? – The great thing about a dutch oven is it’s heat retention and it’s lid design which continually bastes the roast during the cooking process so that your roast does not need to be covered by liquid in order to come out tender and moist.
• What do I do if my roast isn’t tender? – Make sure you cook your roast as directed. If your roast isn’t yet tender once the cooking time finishes continue cooking for 30 minute intervals until it is. The longer you cook a roast the most tender it will become.
• Use a heavy cast iron dutch oven with lid for this recipe, important for the success and tenderness to be achieved. Here is my favorite enamel coated cast iron dutch oven.

More Healthy Comfort Food Recipes:

• Creamy Potato Leek Soup
• Whole30 Asian Inspired Meatloaf
• Baked Pork Tenderloin
• Whole30 Mashed Potatoes
• Whole30 Gravy

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Dutch Oven Pot Roast {Whole30 & Paleo}

• Author: Nicole
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 8 servings 1x
• Category: Lunch & Dinner
• Method: Bake
• Cuisine: American

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Description

Fewer things say family comfort food than a good Classic Pot Roast! This Dutch Oven Pot Roast transforms an affordable cut of meat into a delicious Whole30 dinner. Tender and juicy, the beef roast slowly cooks with potatoes and carrots for an easy one pot meal. Your whole family will love this Classic Sunday Chuck Roast Recipe! 

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Ingredients

Scale 1x2x3x

• 3–5 pounds beef chuck roast
• 2 Tablespoons avocado oil
• 2 teaspoons unrefined sea salt
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon freshly ground black pepper
• 2 pounds red potatoes, cleaned – peeled – chopped into 1–2 inch pieces
• 1 pound carrots, washed – peeled – chopped into 2 inch pieces
• 1 large yellow onion, cut into thick 2 inch chunks
• 1 large head of garlic, cut in half
• 4 cups beef broth
• 3 sprigs of fresh rosemary
• 2 sprigs fresh thyme
• 1 dried bay leaf
• (optional) If you want the same presentation as pictured, you’ll want an additional fresh sprig of rosemary and thyme to use as garnish since your cooked ones won’t be vibrant after cooking.

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Instructions

1. Preheat oven to 350 degrees F.
2. Remove any twine from your chuck roast and season all sides of the roast with the salt, dried thyme and pepper. Then allow to sit on the counter until it reaches room temperature before searing in the next step. (This is important to keep the meat from tightening due to the high heat of the sear.)
3. Heat your dutch oven over medium heat until hot. Add the avocado oil and allow that to heat for a minute or two before searing.
4. Sear each side of the roast for about 5 minutes per side until a golden brown crush is achieved. Then set the roast aside on a plate.
5. To the empty dutch oven, pour in the beef broth to deglaze and scrap off all the flavorful bits from the bottom of the pot.
6. Then add all your veggies and place the the fresh rosemary, thyme and dried bay leaf on top of everything, add the dutch oven’s lid and bake for 3 hours if you have a 3 pound roast and 4 hours if you have a 4-5 pound roast.
7. After the roast finishes cooking it should be fall apart tender. If it’s not, put the lid back on and continue cooking it in 30 minute additional increments. *Doing this will not overcook the roast but will allow it to break down the connective tissue which will result in a tender “fall apart” roast.
8. Once your roast has finished cooking, serve and enjoy!

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Notes

*If you’d like to turn the remaining beef broth into gravy you can remove all the broth from the pot and follow my Whole30 Gravy recipe.

Keywords: dutch oven pot roast, whole30 pot roast, dutch oven pot roast recipe,

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