Make a Dutch Oven Pot Roast

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 08/7/19
Dutch oven pot roast

The Spruce Eats / Diana Chistruga

Prep: 20 mins
Cook: 3 hrs
Total: 3 hrs 20 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
705 Calories
34g Fat
28g Carbs
69g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 705
% Daily Value*
Total Fat 34g 44%
Saturated Fat 13g 65%
Cholesterol 209mg 70%
Sodium 513mg 22%
Total Carbohydrate 28g 10%
Dietary Fiber 5g 17%
Protein 69g
Calcium 155mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use rump roast or lean chuck in this stovetop simmered pot roast recipe. Cuts from the chuck are fattier but the most flavorful, but a rump roast, bottom round, or beef brisket may be used. Or make this recipe with beef short ribs.

Ingredients

  • 2 tablespoons  olive oil
  • 2 tablespoons butter
  • 1 (3- to 4-pound) pot roast (rump or lean chuck)
  • 1 cup onion (sliced)
  • 1 clove garlic (smashed and minced)
  • 1 teaspoon leaf thyme (crumbled)
  • 1 teaspoon dried marjoram leaves (crumbled)
  • 1 bay leaf
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 (10 1/2-ounce) can condensed beef broth
  • 8 to 12 small white onions (peeled)
  • 6 to 8 medium carrots (halved crosswise then halved lengthwise)
  • 1 small rutabaga (cut into 1-inch chunks)
  • 1/4 cup water (cold)
  • 3 tablespoons all-purpose flour

Steps to Make It

  1. Gather the ingredients.

    Dutch oven pot roast with vegetables
    The Spruce Eats / Diana Chistruga

  2. Heat the oil and butter in a Dutch oven or heavy stockpot over medium heat. Brown roast for about 20 minutes, turning to brown all sides.

    Heat roast
    The Spruce Eats / Diana Chistruga

  3. Add sliced onion, garlic, thyme, marjoram, bay leaf, pepper, and salt to the meat drippings. Stir and cook for about 30 seconds.

    Add slice garlic
    The Spruce Eats / Diana Chistruga

  4. Add beef broth and bring to a boil.

    Add beef broth
    The Spruce Eats / Diana Chistruga

  5. Reduce heat, cover, and simmer slowly for about 2 hours. Turn meat from time to time.

    Cook
    The Spruce Eats / Diana Chistruga

  6. Add small white onions, carrots, and rutabaga.

    Add small white onions, carrots
    The Spruce Eats / Diana Chistruga

  7. Cover and simmer for about 30 minutes, or until vegetables are tender.

    Cover and simmer
    The Spruce Eats / Diana Chistruga

  8. Transfer meat and vegetables to a hot platter and keep warm while making gravy.

    Transfer meat and vegetables
    The Spruce Eats / Diana Chistruga

  9. Strain the liquid remaining in the pot.

    Gravy
    The Spruce Eats / Diana Chistruga

  10. Measure 2 cups, adding a little water to measure 2 cups if necessary, and return to Dutch oven and place over medium heat.

    Measure 2 cups
    The Spruce Eats / Diana Chistruga

  11. Pour 1/4 cup of cold tap water into a measuring cup. Add flour and stir with a small whisk or fork until mixture is smooth.

    Milk
    The Spruce Eats / Diana Chistruga

  12. Gradually add flour mixture to the liquid and bring to a boil, stirring constantly.

    Stir pot
    The Spruce Eats / Diana Chistruga

  13. Reduce heat and simmer for 2 to 3 minutes. Taste and adjust seasoning. 

    Add seasoning
    The Spruce Eats / Diana Chistruga

  14. Serve the pot roast in a bowl with the veggies and the gravy.

    Pot roast with vegetables
    The Spruce Eats / Diana Chistruga

  15. Enjoy!