Dutch Oven Pot Roast Recipe

This dutch oven pot roast recipe is seriously easy to make and super delicious. One pot style meals like this are my favorite to make while camping!

There is nothing more comforting than a classic meat and potatoes dinner, especially when I can enjoy it with the people I love most. These kinds of meals are also a perfect choice for colder months.

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The weather here has been pretty dreary lately. We don’t get a lot of sun during the winter months. All this grey sky has me longing for spring. But since I can’t have that just yet, I will settle for some good old fashioned comfort food.

Meals like this warm the body and the soul. I am sharing one of these meals with you today, my favorite pot roast recipe.

This one-pot meal is sure to impress the whole family with it’s simple ingredients. The tender roast has so much flavor. I know you are going to love this dutch oven pot roast recipe.

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Camping essentials for dutch oven recipes

• I love using this Lodge Cast Iron Skillet for all of my sauteing.
• These silicone tongs are perfect for flipping and grasping hot food.
• This 9QT Overmont Dutch Oven is my favorite for one pot style meals over the fire.
• These long handled wooden utensils make stirring easy and they don’t melt or get too hot!
• This cast iron scrubber set is perfect for safely cleaning your cast iron.
• I like to have parchment paper and paper towel on hand as well.

Dutch Oven Pot Roast

Ingredients:

• Round roast
• Olive oil
• Beef broth
• Baby red potatoes
• Carrots
• Celery stalks
• Medium onion
• Whole garlic cloves
• Bay leaf
• Thyme or rosemary

Directions

1. Cut potatoes in half, celery and carrots into cubes, and dice the onion.

2. Add oil to a large stock pot.

3. Brown beef roast an all sides over medium heat.

4. Add broth and vegetables to the dutch oven.

5. Add bay leaf and fresh thyme.

6. Cover with the lid.

7. Cook at 350 degrees F for 60 minutes.

This recipe can be cooked in the oven of an RV or at home. Alternatively the dutch oven can be placed over the hot coals of a fire.

Use a meat thermometer to check the temperature of the oven and make sure that the roast reaches an internal temperature of 16o degrees F.

Tips and tricks

• This roast can also be made in a slow cooker. Or try it in an Instant Pot.
• Add full bay leaves, sprigs of thyme, and rosemary stems to your pot. You can then easily remove them all when you are finished cooking.
• Use all of those pan juices to make a delicious gravy to serve with your pot roast. Once cooked, remove the meat and vegetables from the pot. Cover with aluminum foil and allow to rest while you make the gravy. Add extra beef stock to the dutch oven and heat, scraping up all of those browned bits that have stuck to the bottom of the pot. Thicken with a little bit of flour. Simmer for a few minutes and enjoy!
• Leave the potatoes out of the pot. Serve with mashed potatoes instead.

Optional Ingredients

• Add in whole baby carrots
• Parsnips
• Tomato paste
• Red wine
• Balsamic vinegar
• Worcestershire sauce
• Dijon mustard
• Brown sugar
• Black pepper and kosher salt
• Fresh thyme and fresh rosemary can be substituted with dried herbs. You can also switch out the fresh garlic for garlic powder instead.

Enjoy this simple and delicious pot roast meal with your family tonight.

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