Make a Dutch Oven Pot Roast

Beef pot roast served in earthenware casserole dish with bowl of mashed potatoes, close-up
Stuart West / Getty Images
Ratings (5)
  • Total: 3 hrs 20 mins
  • Prep: 20 mins
  • Cook: 3 hrs
  • Yield: 1 Roast (6 to 8 Servings)
Nutritional Guidelines (per serving)
705 Calories
34g Fat
28g Carbs
69g Protein
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Nutrition Facts
Servings: 1 Roast (6 to 8 Servings)
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.

  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.

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

  4. Add beef broth and bring to a boil.

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

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

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

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

  9. Strain the liquid remaining in the pot.

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

  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.

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

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

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

  15. Enjoy!