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Dutch Oven Pot Roast with Carrots and Potatoes

A warm, classic meal featuring a slow-cooked beef roast with carrots and potatoes that delivers deep flavor and comfort.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs. 3 – 3½ lbs. bottom round / rump beef roast See notes for other cuts
  • 1 tablespoon 1 tablespoon kosher salt Plus more if needed
  • ½ teaspoon ½ teaspoon black pepper Plus more if needed
  • 2 tablespoons 2 tablespoons olive oil Or preferred oil of choice
  • 2 large 2 large onions Halved and thickly sliced
  • 2 tablespoons 2 tablespoons tomato paste
  • 3 cups 3 cups beef broth Preferably low sodium
  • 2-3 sprigs 2-3 sprigs fresh thyme
  • 2-3 sprigs 2-3 sprigs fresh rosemary
  • 1 lbs. 1 – 1½ lbs. carrots Peeled and cut into pieces about 1 inch wide by 2-3 inches long. Or baby carrots!
  • 1 lbs. 1 – 1½ lbs. small gold potatoes Halved or quartered depending on size, you want them to be about 1-2 inch pieces

Method
 

Preparation
  1. Preheat your oven to 300 degrees F.
  2. Season the beef roast on all sides with kosher salt and black pepper.
  3. Heat olive oil over medium high heat in your Dutch oven and sear the beef for about 5 minutes per side until browned.
  4. Remove the seared beef to a plate.
  5. Add the sliced onions to the pot, scraping up the browned bits with a wooden spoon as the liquid from the onions is released. Cook until onions are softened and starting to brown, about 5 minutes.
  6. Add tomato paste and stir to coat, cooking for another minute.
  7. Pour in beef broth, deglazing the pot by scraping up as much of the browned bits as you can.
  8. Place the beef back in the pot with thyme and rosemary. Cover and place in preheated oven. Cook for 2 hours.
Cooking
  1. Remove the pot, add the cut carrots and potatoes.
  2. Lift the beef with tongs so the vegetables submerge into the liquid, then place the beef back on top of them.
  3. Cover and cook for an additional 2 hours at 300 degrees.
  4. Check the internal temperature of the beef aiming for 200-205 degrees F for a fall-apart texture.
  5. Once cooked, remove the beef and shred it into chunks with two forks. Return the beef to the pot and coat with the juices.
  6. Serve, spooning a little liquid from the pot over each plate of beef and vegetables.

Notes

For a healthier serving, aim for 3-4 ounces of shredded beef per person and add more steamed greens or a salad. For a low carb meal, reduce the potatoes.