Dutch Oven Pot Roast Recipe
This easy Dutch oven pot roast recipe is classic comfort food at its best — tender beef, hearty veggies, and one-pot magic perfect for camping or home.
Ingredients
- 2-3 pound round roast
- 2 Tbsp olive oil
- 1 cup beef broth
- 1 pound baby red potatoes
- 4 carrots
- 4 celery stalks
- Medium onion
- 3 whole garlic cloves
- Bay leaf
- Thyme or rosemary
Instructions
- Cut potatoes in half, celery and carrots into cubes, and dice the onion.
- Add oil to a large stock pot.
- Brown beef roast an all sides over medium heat.
- Add broth and vegetables to the Dutch oven.
- Add bay leaf and fresh thyme.
- Cover with the lid.
- Cook at 350 F for 60 minutes.
Notes
- 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.
Tried this recipe?Let us know how it was!