This Dutch Oven Pot Roast recipe is one of those old fashioned comfort meals you may remember from childhood. Beef, hearty vegetables, herbs and broth are slow cooked in one pot. Simmering in the oven for a few hours results in the most tender meat that just falls apart. No knife required!
One pot meals are huge favorites in my family. Knowing dinner is simmering away altogether in the oven is such a great feeling. And the less clean up, the better, right?
A Dutch Oven is perfect for this type of meal. It can sear the meat on the stovetop and then transfers to the oven for low and slow cooking. There is no need to purchase an expensive Dutch oven. I frequently use a 7 quart pot from Amazon that was about $60.00.
Why this recipe is just so good...
- This recipe is easier than it looks. After the vegetables are chopped and the pot roast is browned, it is basically a hands-off recipe.
- This is a "Yankee Pot Roast". This description originated in New England and means it is cooked in one pot with seasonal vegetables. It's a hearty, filling recipe that will offer leftovers. I think everything tastes even better the next day.
- The recipe highlights a braising technique that uses an inexpensive cut of meat, sears it and then cooks on a lower temperature. It simmers with some liquid in the oven for a few hours and it results in a tender, fall apart beef dinner.
- We are using carrots, onions, celery, bell pepper and radishes.
- The pepper is optional. I had some leftover from my garden and wanted to use it up.
What is a mock tender pot roast?
- A Mock tender pot roast is an inexpensive cut of beef, also known as chuck eye, chuck filet, medallion pot roast and Scotch tender, according to the Texas Beef Council. The roast is called a mock tender because it is similar in appearance to a beef tenderloin as stated by Livestrong. But they are not tender like a tenderloin so they are perfect to braise as a pot roast.
How to make a Dutch Oven Pot Roast
- Poke about 6 half inch deep holes on the top of the roast and stuff some slivers of garlic down in them. Just make sure they are not sticking out on top. When you sear the beef you don't want to burn the garlic since it won't taste that good.
- Sprinkle the top with salt and pepper.
- Heat oil in Dutch oven and sear beef fat side down for about 3-4 minutes until browned. Turn over and brown the other side for another 3 minutes.
- Remove the roast to a platter. Add onions to the pot and cook them for two minutes until lightly browned. Place all the chopped vegetables in the pot.
- Pour broth and Worcestershire sauce over vegetables and stir well to combine with the browned bits on the bottom of the pot. (This adds so much flavor.)
- Add beef back to the Dutch oven. Add the herbs. Cover with lid and place in preheated 300°F oven.
- Cook for 2 - 2 ½ hours or until meat is very soft and shreds easily with a fork. Check on the roast about halfway and add more broth or liquid if needed.
How to make beef gravy?
- Remove the pot roast to a cutting board to rest a few minutes before slicing. Remove the sprigs of herbs, bay leaves and vegetables.
- Make a "slurry" by stirring 3 tablespoons of arrowroot powder (if counting carbs) or flour or cornstarch and ¼ cup cold water.Stir well and press out lumps.
- Bring the liquid in the Dutch oven to a boil on the stovetop. Drizzle in the slurry and stir to combine. Lower flame to simmer and cook for a minute or two to thicken. Add a bit more arrowroot/flour to thicken or more broth or water to thin.
- I also a teaspoon of Better than Bouillon gravy paste for even more flavoring. But that is totally optional.
- There is no need to submerge the roast with too much broth or liquid. But check at the halfway point and make sure the broth/liquid hasn't cooked down too low or the meat could become dry. Add more if needed.
- Don't turn up the temperature of the oven. Cooking the pot roast slowly at a lower temperature will result in very tender meat. If the meat isn't fork tender and doesn't have a 'shredded beef' appearance, then it isn't fully done. Or you can, if you choose, to slice your beef instead of shredding it. The mock tender pot roast, bottom or top round would be the best choices for that. The beef is done when it registers at least 145°F.
Substitutions and Low Carb Options
Some other cuts of beef that would work as a pot roast are chuck roast, brisket, round, rump and bottom round roast. These less expensive selections have tough connective tissue which break down with low and slow cooking techniques.
The radishes are a low carb option in this recipe. A simple substitution would be to use red potatoes or regular russet potatoes. Just cut the potatoes into small quarters so that they cook evenly along with the other vegetables.
Follow the directions above for low carb gravy.
Leftovers Storage & Reheating Tips
- Leftovers should be covered and stored in the refrigerator for 3 days. You can reheat in the microwave or in a pan on the stovetop. Leftovers should be heated to 165°F. I usually store the components of the meal separately; vegetables, gravy, meat. I heat the meat and vegetables in the microwave. Then I heat the gravy in saucepan to a full boil and simmer for a minute or two.
- Pot roast leftovers can be frozen in an airtight container for up to 3 months. Defrost overnight in the freezer.
Yes! you should. However, searing meat is not necessary to hold in moisture but for the added flavor. According to the Kitchn, "searing over high heat caramelizes the surface of the meat, which enhances the savory ‘meat’ flavor and fills the finished dish with complex layers of nutty caramel and coffee-like bitterness."
A Yankee pot roast originated in New England. It uses an inexpensive cut of meat that is cooked with liquid and seasonal root vegetables such as carrots, parsnips, turnips or potatoes and cooked in the oven.
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MORE Dutch Oven Recipes to try!
This Dutch Oven Pot Roast recipe will take you back to an old fashioned comfort meal. Beef, hearty vegetables and broth are slow cooked in one pot. Simmering in the oven for a few hours results in the most tender meat that falls apart. No knife required!
- 1 tablespoon olive oil
- 3 pounds mock tender pot roast*
- 2 garlic cloves, sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 medium yellow onion, sliced
- 2 small bell peppers, chopped (optional)*
- 2 celery stalks, chopped
- ½ pound whole baby carrots *
- ½ pound radishes, quartered
- 2 cups low sodium beef broth
- 3 bay leaves
- sprigs of fresh thyme and rosemary, or ½ teaspoon dried , optional
- Preheat oven to 300°F.
- Cut (6) half inch slits on top of roast. Stuff slivered garlic down into the beef. Sprinkle top with salt and pepper.
- Heat oil in Dutch oven over medium flame. Brown the pot roast fat side down for 3 minutes. Turn and brown the other side. Remove to a plate.
- Cook onions for about 2 minutes to lightly brown. Add the remaining vegetables and stir to combine.
- Pour in the broth and add the Worcestershire sauce and herbs. Stir and scrape the bottom of Dutch oven with a wooden spoon to combine the browned bit with the broth.
- Turn off flame and add pot roast back to pot, cover and put in the oven.
- Cook for 2 - 2 ½ hours or until beef shreds easily with a fork. Halfway through cooking, check to make sure the Dutch oven still has plenty of broth/liquid in the pot. You can add more broth or water if needed.
- Remove to platter, shred meat, make gravy if using and serve with vegetables.
*The peppers are optional in the recipe. I had two small ones left in my garden and wanted to use them up.
*You can substitute 3 regular carrots instead of baby carrots. Cut them in 3 inch long pieces. Also, substitute quartered potatoes for the radishes if you are not counting carbs.
*A chuck roast, bottom or top round or a brisket are also good, inexpensive choices for the beef in this recipe.
*The nutrition information was calculated without the gravy.
Keywords: Yankee pot roast, one pot meal, Dutch oven, roast beef