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Dutch Oven Pot Roast

Dutch Oven Pot Roast

Dutch Oven Pot Roast

Braised beef with carrots is a comforting home meal that is worth the wait. Tender and juicy from a long and low cook time, your whole family will love this classic roast.

  • Author: Addie Gundry
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: Serves 6
  • Category: Entrées


  • 1 (4-to 5-pound) chuck roast
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 3 cups baby carrots
  • 1 cup beef broth
  • 3 sprigs fresh thyme


  1. Preheat the oven to 275 degrees F. Season the roast with salt and pepper
  2. Heat the oil in a Dutch oven over medium-high heat. Add the carrots and cook until slightly browned, about 1 minute. Add the roast and sear for 1 minute on all sides until it is nice and brown all over, then transfer the roast to a plate.
  3. Add the broth to the pot and stir, scraping the bottom with a wooden spoon to bring the flavor up. Return the roast to the pot and add the thyme sprigs.
  4. Cover the pot, transfer to the oven, and roast for 3 hours. Transfer the roast to a carving board and slice it thinly. Arrange the slices on a serving platter with the carrots. Spoon the pan juices over the meat and serve.

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