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+ servings
overhead view of cooked pot roast and carrots in white dutch oven
5 from 103 votes

Dutch Oven Pot Roast


Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours 10 minutes
6
Rich, melt in your mouth pot roast slow cooked with sweet carrots.

Ingredients
  

  • 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

Instructions

  • Preheat oven to 300°F.
  • Remove the chuck roast from its packaging, leaving any twine around the roast intact.
  • 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.
    floured pot roast
  • Heat the oil in a large stockpot or Dutch oven over medium heat.
  • Add the flour-coated roast to the Dutch oven and brown well on each side.
    pot roast onions and carrots in pot
  • Remove the roast from the pot and add the carrots and onions. Add a bit more oil if needed.
    dutch oven with carrots, onions and broth pouring in
  • Cook the vegetables over medium heat until onions just begin to brown. Remove from heat.
  • 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.
    pot roast in white dutch oven

Video

Nutrition

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

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