Go Back Email Link
+ servings
overhead view of cooked pot roast and carrots in white dutch oven

Dutch Oven Pot Roast

Rich, melt in your mouth pot roast slow cooked with sweet carrots.
4.91 from 44 votes
Prep Time: 5 minutes
Cook Time: 3 hours 10 minutes
Course: Main Dish
Cuisine: American
Keyword: classic pot roast, dutch oven pot roast
Servings: 6
Calories: 384kcal
Tried this recipe?Mention @FamilyDinnersOfficial or tag #familydinnersofficial!


  • 2 pound chuck roast
  • 2 tablespoons canola oil
  • 4-5 medium carrots - peeled and cut into chunks
  • 1 large yellow onion - cut into chunks
  • ½ cup all-purpose flour
  • 2 cups beef broth
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper


  • Preheat oven to 300°F.
  • Remove the chuck roast from its packaging, leaving any twine around the roast intact.
  • floured pot roast
    Combine the flour, salt, and pepper on a sheet of parchment paper or large plate. Dip each side of the roast into the flour mixture to coat all sides.
  • Heat the oil in a large stockpot or Dutch oven over medium heat.
  • pot roast onions and carrots in pot
    Add the flour-coated roast to the Dutch oven and brown well on each side.
  • dutch oven with carrots, onions and broth pouring in
    Remove the roast from the pot and add the carrots and onions. Add a bit more oil if needed.
  • Cook the vegetables over medium heat until onions just begin to brown. Remove from heat.
  • pot roast in white dutch oven
    Add the beef broth and the browned roast into the pan over the vegetables. Cover with a lid and place in the oven to cook for about 3 hours. The roast is done when it easily falls apart if you pull at it with a fork.



Calories: 384kcal | Carbohydrates: 14g | Protein: 32g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 840mg | Potassium: 729mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7663IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 4mg
Tried this recipe?Let us know how it was!