Dutch oven pot roast with potatoes and carrots is a super comfort food and great served with some deliciously baked roles. Try it over a campfire for those camping trips where the weather is just a bit colder than you would expect.
Dutch Oven Pot Roast With Potatoes And Carrots
Pot roast with potatoes carrots and onions is super easy to make in a Dutch oven. Personally, I like to keep a Dutch oven solely for indoors, and another for outdoors and campfire use. I do this because the outdoor Dutch oven can become sooty and messy quickly from coals and fire. The fact that my outdoor pot has legs, makes it ideal for outdoor use. The other Dutch oven is enameled and designed for indoor use. Both of these ovens make great food!
The Outdoor Dutch Oven
Outdoor Dutch ovens have legs on the bottom and the flat or concave top for holding coals. Indoor Dutch ovens do not have legs and the top is more rounded. The benefits of this type of Dutch oven are just that, it reserves a spot to put and hold coals when cooking outside. This is a traditional outdoor cooking method for the Dutch oven and allows chefs to make just about anything from baked bread to simmered stew.
The Indoor Dutch Oven
As I studied cooking more I discovered that these handy little kitchen pots are useful indoors as well. Recently, I discovered the top burner on our oven was the only one working. Cooking in a 20-year-old oven with a burner out is challenging at best, and baking bread in it could lead to undone bread on one side, and overdone bread on the other. As I fermented my Whidbey Island sourdough starter, I realized I would have to get creative with this oven. The thought came to mind, why not make the bread using the Dutch oven. Since Dutch ovens heat so evenly, I knew if I left the lid on, it should bake evenly all around without issue. Low and behold, it did and was some of my best bread yet! I’ll post about my sourdough recipe another day, but here is my Dutch Oven Bread recipe if interested.
Pot Roast, Then And Now!
The first time I made a pot roast in a Dutch oven, it was an epic fail. The broth was good, however, the meat was overdone and dry as powder. My first attempt at not just pot roast, but Dutch oven pot roast was horrible. I think the problem was that I baked the dish in the oven at too high of a temperature and baked it for too long. Well, at least the broth tasted good. For this Dutch oven, I simmered it on the stovetop instead. This way I could watch how fast the boil was occurring and adjust the temperature as needed. If you try this in an oven, please let me know how it went and what you did.
How Much Pot Roast Per Person
Generally, it is good to plan for about a half a pound of raw meat per person. If you like leftovers you can plan for more. Also, take into consideration that potatoes are filling so if you are feeding people with big appetites you can always add a lot of potatoes. You should also take into consideration if the cut has the bone in or not. In that case, buy a little more than one-half pound per person.
So how did this pot roast turn out? Fantastic. For this pot roast, I browned the meat on each side then removed the roast from the pot. I then deglazed the pot with about 2 cups of red wine. This step really adds a lot of flavor to the pot roast. Once the pot is deglazed I added some water and beef broth, then the meat. The pot roast should not boil, but just bring it to a slow simmer for about an hour and a half. After an hour and a half, add the spices potatoes and carrots and let simmer slowly for another hour, or until the meat falls apart easily.
Note: If you try this outdoors you can either simmer or bake it. Regardless of the method, keep the temperature low enough that it cooks at a slow simmer.
Pot Roast With Potatoes And Carrots
Pot roast is a warming comfort food you can serve anytime.
- 4 to 5 lb pot roast
- 1 small bag of baby carrots
- 2 to 3 medium russet potatoes
- 1/2 medium yellow onion
- 2 tbsp olive oil
- 2 c beef or vegetable broth
- 4 c water, or enough to submerge the roast
- 1 tsp minced garlic
- 1 tsp parsley
- 1 to 2 c red wine
Pour the olive oil into the Dutch oven and heat on a burner (or coals if cooking over a campfire). When the oven is hot, place the meat in the Dutch oven and brown on each side for about 2 minutes or until the meat is brown.
Set the roast aside and pour the wine into the Dutch oven. Using a wire whisk or wooden cooking spoon, stir off the remnants of the browned roast into the wine. Once the pan is deglazed, place the roast bake in the Dutch oven.
Add the spices, water or broth/bouillon to the pot.
Bring the pot up to a slow simmering boil and let cook with cover for about one and a half hours.
While the pot is cooking prepare the potatoes and onion by slicing thickly (about 1 to 2-inch slices) and set aside. If you are not using baby carrots, slice the carrots into about 1-inch chunks.
After 1 1/2 hours, add the sliced vegetables to the pot and cook for about one more hour.
The roast will be done when it falls apart easily and the potatoes and carrots are cooked.