DUTCH OVEN POT ROAST WITH POTATOES AND CARROTS

This Dutch Oven Pot Roast with Potatoes and Carrots is an American classic. The perfect go-to Sunday dinner or holiday recipe everyone will love! With tender, melt-in-your-mouth meat, seasoned veggies, and a rich beef broth, you really can’t go wrong. The chuck roast is the star of the show, seasoned, seared, and slowly baked to perfection.

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Ingredient notes:

• Chuck roast – Chuck roast is known for its marble and lean meat mix. It has an impressive ability to absorb flavors making it an excellent choice for slowing cook. It’s also a very versatile cut of meat, used for stews, roasts, and shredded meat dishes. To make your pot roast a little more lean, either you or your butcher can cut away some of the fatty tissue without compromising too much flavor.
• Red potatoes – Red potatoes have less stretch compared to other potato varieties. Their thin skin is tender and can be left on during cooking-making your life a little easier in the kitchen.
• Carrots – Make sure to use regular whole carrots, peeled, cleaned and chopped.
• Worcestershire Sauce – The not-so-secret sauce in this recipe. Packed with flavor the only other ingredients you’ll need to season with are a little salt and pepper to taste. Many recipes call for red wine but I find the dish to be a little too rich and if I don’t have it on hand I don’t necessarily want to make a special grocery store trip for it.
• Salt – When it comes to salting red meat, I salt lightly as it can toughen the meat during cooking. Additionally, the Worcestershire sauce has enough sodium to help season the meat- it’s always better to under salt dishes because people’s salt tolerance varies.

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For my meat and potatoes peeps #potroast #simplerecipe #kerissaskitchen #comfortfood

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Ingredients for The Best Dutch Oven Pot Roast

• 2 lbs chuck roast
• 3 carrots
• 1 yellow onion
• 1 tbsp minced garlic or measure with your heart
• 1-2 tbsp Worcestershire sauce or measure with your heart
• 3-5 red potatoes depending on the size
• Salt & pepper

Tools used to make this pot roast

• Dutch oven – This recipe can be done in a crock pot or pressure cooker.
• Tongs – Make it simple to grab or shred the meat as desired.

Step-by-step instructions:

1. Preheat the oven to 375. 
2. Place your Dutch oven on the stove and allow it to heat over high heat for 3-5 minutes.
3. Prep carrots and cube potatoes.
4. Add the oil to the Dutch oven, season the meat with salt and pepper, and place it in the heated pot -rotating on each side until it’s completely seared all around, about 3-5 minutes each. Then remove the meat and set aside.
5. Add a little oil or butter and sliced onions, let them carmelize for about 10 minutes.
6. Add seared meat back to the Dutch oven and smother with garlic and the Worcestershire sauce, cover, and bake for 2.5 hours.  
7. Reduce the heat to 350, then add the carrots and potatoes.
8. Bake covered for another 45 minutes to an hour or until the meat is tender and the potatoes and carrots are soft. 
9. Plate, add salt and pepper to taste, and serve.

Frequently asked questions:

Is pot roast better in a crock pot or a Dutch oven?

Depending on your preference, a pot roast can be cooked in either a Dutch oven or a slow cooker. A Dutch oven will be quicker and yield a more flavorful dish, it also allows you to brown/sear the meat, requiring less pans and clean up. While the crock pot option may be more convenient as you can set it and go about your day.

Do you cook a Dutch oven roast with the lid on or off?

Leave the lid on to retain moisture and tenderness. However, when searing it, keep the lid off.

When should I add my potatoes to the crock pot roast?

Wait until the last 45 minutes of the cooking time to add potatoes and carrots, this will prevent them from becoming overly mushy during the extended cooking time.

Try these easy salad recipes next

• Italian chicken meatball recipe
• PF Changs Inspired Chicken Lettuce Wrap
• Ground Turkey Stroganoff

Macronutrient Insights:

Pot roast can be a delicious and hearty meal- understanding its macronutrients can help you make choices that align best with your nutritional goals. Here are some tips for considering when cooking up your pot roast:

1. Choose Lean Cuts: This recipe calls for chuck roast which can be a bit on the fatty side. Asking your butcher to trim the fat or choosing a cut with less marbling will help reduce the fat contain. You can also opt for lean cuts like sirloin or rump roast.
2. Protein and Fats: Beef is a good source of both protein and fats. The protein in the meat is ideal for maintaing and buiding muscle mass.
3. Load Up on Vegetables: Increase fiber and nutrients by adding a variety of veggies. The more color the better!
4. Control Carbohydrates: If you’re watching your carb intake, be mindful of starchy vegetables like potatoes. You might consider red potatoes as opposed to Yukon, or reduce the number of potatoes altogether.
5. Portion Sizes: When it comes to tracking food and macros, portion control is your best friend. We all want to enjoy the food we eat so eating in moderation will allow you to enjoy a little bit of everything as opposed to cutting food groups out completely.

When using food tracking apps like Lose It or myfitnesspal open the recipe builder and add all ingredients and their quantities, then when portioning out your food grab a food scale and measure using grams or ounces for the most accurate food log.

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