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Dutch Oven Pot Roast with Carrots and Potatoes
Making pot roast in a Dutch oven is easy, and when you add carrots and onions to the pot it's a one pot meal! You'll love the easy, fast prep for this special hearty meal, perfect for letting cook low and slow on a weekend or work from home day.
Prep
20 min
Cook
4h
Total
4h 20m
Serves
8
Instructions
- 01
Preheat your oven to 300 degrees F. Season the 3 - 3½ lbs. bottom round / rump beef roast on all sides with 1 tablespoon kosher salt and ½ teaspoon black pepper. Heat the 2 tablespoons olive oil over medium high heat in your Dutch oven. Sear the beef until nice and brown (this will take about 5 minutes for each side).
- 02
Remove the seared beef to a plate. Add the sliced 2 large onions to the pot, scraping up the browned bits with a wooden spoon as the liquid from the onions is released (it's OK if you don't get it all!). Cook until onions are softened and starting to brown, about 5 minutes.
- 03
Add the 2 tablespoons tomato paste and stir to coat, cooking for another minute or so. Pour in the 3 cups beef broth, pouring just a little bit at first to deglaze the pot, scraping up as much of the browned bits as you can from the bottom of the pot (this will add flavor AND make it easier to clean later!).
- 04
Place the beef back in the pot, along with the 2-3 sprigs fresh thyme and 2-3 sprigs fresh rosemary. Put the lid on the Dutch oven and place in the preheated oven. Cook at 300 degrees for 2 hours.
- 05
Remove the pot and add the cut 1 - 1½ lbs. carrots and cut 1 - 1½ lbs. small gold potatoes. Lift up the beef with tongs so the vegetables submerge into the liquid, placing the beef back on top of them.
- 06
Place the lid back on the Dutch oven and cook for another 2 hours at 300 degrees. At this point, check the internal temperature of the beef at the center of the thickest part. You're aiming for 200 - 205 degrees F for that fall-apart tender, shreddable texture. Cook for more time if needed.
- 07
Place the beef on a plate or cutting board and use two forks to shred it into chunks (don't shred into tiny pieces like you would pulled pork! Just kind of pull it apart a bit). Place the beef back into the pot, coating with the juices. Taste and adjust seasoning if needed.
- 08
Serve, spooning a little bit of liquid from the pot over each plate of beef and vegetables.
Nutrition
per serving · 1 serving
- Calories
- 356
- Protein
- 41g
- Carbs
- 19g
- Fat
- 12g
- Fiber
- 4g
- Sugar
- 5g
- Sat. fat
- 3g
- Sodium
- 1208mg
- Cholesterol
- 105mg
Variations & swaps
Ingredients and Substitutions
- Bottom Round Beef Roast: Also sometimes labeled a rump roast. You can use other cuts of beef like chuck, which is more common for pot roast, or brisket. These are fattier cuts, so you may need to skim some fat off the juices before serving if you don’t want it to taste greasy.
- Tomato Paste – you can skip this if you don’t have any!
- Beef Broth – I always recommend low sodium. You can sub some of the beef broth for wine if you want – more on that in the recipe notes.
- Carrots – I used large carrots, peeled and cut, but baby carrots are a great shortcut since they come ready to go in the perfect size!
- Potatoes – I recommend Yukon gold or red potatoes, as they are waxy and will maintain their shape better than starchy potatoes like russets. And no peeling necessary!
- Thyme and Rosemary – or just use one or the other if you like.
- Olive oil, salt, and pepper
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