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Dutch Oven Pot Roast with Carrots and Potatoes Recipe

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4.1 from 15 reviews

This Dutch Oven Pot Roast with Carrots and Potatoes is a comforting, slow-cooked meal featuring tender, fall-apart beef paired with perfectly cooked vegetables. The beef roast is seared for a rich flavor, then braised with onions, tomato paste, beef broth, and fresh herbs in a Dutch oven, creating a deeply savory and aromatic dish perfect for family dinners.

  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings

Ingredients

Beef and Seasoning

  • 3 - 3½ lbs. bottom round / rump beef roast
  • 1 tablespoon kosher salt (plus more if needed)
  • ½ teaspoon black pepper (plus more if needed)
  • 2 tablespoons olive oil (or preferred oil of choice)

Vegetables and Flavorings

  • 2 large onions (halved and thickly sliced)
  • 2 tablespoons tomato paste
  • 3 cups beef broth (preferably low sodium)
  • 2-3 sprigs fresh thyme
  • 2-3 sprigs fresh rosemary
  • 1 - 1½ lbs. carrots (peeled and cut into 1-inch wide by 2-3 inch long pieces or baby carrots)
  • 1 - 1½ lbs. small gold potatoes (halved or quartered to 1-2 inch pieces)

Instructions

  1. Preheat and Season: Preheat your oven to 300°F. Season the beef roast on all sides with kosher salt and black pepper to enhance flavor.
  2. Sear the Beef: Heat olive oil in a Dutch oven over medium-high heat. Sear the beef roast for about 5 minutes per side until browned, developing a rich crust that seals in juices.
  3. Sauté Onions: Remove beef and add sliced onions to the pot. Scrape up browned bits. Cook until onions soften and begin to brown, about 5 minutes.
  4. Add Tomato Paste and Deglaze: Stir in tomato paste and cook for 1 minute to deepen flavor. Pour in beef broth gradually, scraping the bottom to lift flavorful browned bits.
  5. Braise Beef with Herbs: Return beef to the pot and add thyme and rosemary sprigs. Cover and place in the oven, cooking at 300°F for 2 hours to slowly tenderize the meat.
  6. Add Vegetables: Remove pot from oven, add carrots and potatoes submerged in the liquid beneath the beef. Replace lid.
  7. Continue Cooking: Return pot to oven and cook for an additional 2 hours at 300°F. Check beef’s internal temperature aiming for 200-205°F for fall-apart tenderness.
  8. Shred Beef: Remove beef, shred gently into large chunks using two forks. Return beef to the pot and coat with juices to absorb flavor.
  9. Serve: Plate the beef and vegetables, spooning some cooking liquid over each serving for extra moisture and taste.

Notes

  • Use a digital meat thermometer to check internal temperature for perfect doneness.
  • Any oven-safe heavy pot with a tight-fitting lid, such as a cast iron Dutch oven, works best for this recipe.
  • Substitute bottom round with chuck roast or brisket for similar results.
  • Adjust seasoning after cooking to fit your taste preference.
  • This dish is best served freshly made but leftovers reheat well.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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