What makes this classic dutch oven pot roast so delicious
- You’ll get tender, cut with a fork pot roast roasted in the dutch oven with carrots, potatoes, and onions for a complete meal.
- It’s a great family dinner option for those cold fall and winter days when you want to smell the roast cooking in the oven.
- The easy homemade pot roast seasoning mixes in with all the juices to coat all the ingredients with savory goodness.
- It’s easy! No browning the chuck roast is necessary, just season the roast, cook it for a while and add the veggies in towards the end.
Related ->> Check out this Simple, Versatile Dutch Oven Pulled Pork
How to make this dutch oven pot roast
Recipe tips from an expert home chef
- You don’t have to sear the pot roast in the dutch oven before putting it in the oven to bake. Many recipes will have this step but trust me, I have personally tried both ways and the end result comes out tasting exactly the same. Trust me and cut down your prep time.
- Use all of the pot roast seasoning. It may seem like a lot, but in the end, it will mix together with the beef, broth and veggies to coat everything with some delicious flavor.
- If you prefer sliced pot roast (instead of shredded), carefully remove the pot roast from the dutch oven at the end of cooking and slice it on a cutting board.
- Be sure to use any leftover juices in the pan to mix with the beef or spoon over the veggies!
Recipe variations and substitutions
Roast – Generally chuck roast is considered the best pot roast but you can also use a round roast or brisket roast.
Mustard – Any kind of mustard will work. I’ve used regular yellow mustard, dijon, and a spicy brown mustard and they all are great.
Broth – Instead of beef broth, you can substitute another broth of your choice (chicken or vegetable). You can even mix in a little red wine if you want to for added depth of flavor.
Vegetables – I think that carrots and potatoes are the classic veggies that go with a pot roast, but you can substitute other vegetables if desired. Use sweet potatoes instead of white potatoes and you can try parsnips instead of carrots.
We hope you love this recipe as much as we do!
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Tender (Juicy!) Dutch Oven Pot Roast
- 4 lb beef chuck roast, (aka por roast, bone-in or boneless)
- 3 tbsp yellow mustard, (wet mustard)
- 1.5 cups beef broth
- 6 carrots chopped into 3-inch long pieces of similar thickness
- 1 onion, cut into 6-8 chunks
- 1 lb potatoes, cut to similar sized chunks, (any potatoes including sweet potatoes will work, peeled or unpeeled)
- Dutch oven
- Adjust oven racks to accommodate your dutch oven if necessary. Preheat oven to 300° Fahrenheit.
- Make the pot roast seasoning by combining all of the seasoning ingredients in a small bowl and mixing.
- Slather the chuck roast all over with the yellow mustard.
- Season the roast all over with the seasoning mixture. You should get a good amount of seasoning all over every part of the beef.
- Pour the beef broth in the dutch oven around the roast. Place the lid on the dutch oven.
- Transfer to the oven and cook for 4 hours.
- When the four hours are almost up, prep the carrots, onion, and potatoes.
- After the roast has cooked in the oven for 4 hours, carefully remove the dutch oven from the oven. Remove the lid and add the carrots and potatoes around the pot roast.
- Place the lid back on the dutch oven and place everything back in the oven to roast for 1 more hour, or until the veggies are tender and you can easily slide a fork into the pot roast.
- Carefully remove the dutch oven. Using a spoon, remove the cooked vegetables. Shred the pot roast with 2 forks and mix the beef with the juices left in the dutch oven. Serve beef with veggies.