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How to Cook Pot Roast in a Cast-Iron Dutch Oven

J.S. Matthew is a freelance writer and amateur photographer. In his spare time, he enjoys cooking.

Pot roast is a favorite recipe all over the United States. It is typically a New England recipe made on cold days. This is soul food!

Pot roast is a favorite recipe all over the United States. It is typically a New England recipe made on cold days. This is soul food!

You want to make a pot roast for a special occasion. Whether it's for Christmas, New Year's, or even if it is someone's special birthday dinner wish, they want your pot roast!

Maybe someone asked you to make it for them because they really enjoyed the way you made it the last time. Maybe you just want to try this traditional American dish to satisfy your own curiosity. Perhaps your grandmother used to make this dish, and you want to learn how she made it.

Whatever the reason, the important thing is that someone wants a pot roast! The following recipe will help guide you through the entire process.

Pot roast is a time-honored tradition—a champion of dishes served in American kitchens for hundreds of years and many more to come. This is the kind of "Sunday night dinner" that will create memories for a lifetime, yet the recipe is fairly easy and foolproof. And it's healthy and smart, to boot.

If you have never made this dish before, you should consider making it today. It is a great slow-cooked meal if you are sick or if it is cold outside. Or maybe you just want a great home-cooked meal.

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Beginning with quality fresh ingredients and ending with your family asking for more, this beef pot roast with vegetables recipe will warm you up on a cold night. It's fast and delicious and will become a favorite for your family and friends for years to come. Trust me—this recipe will leave an impression on people.

Cook Time

Prep timeCook timeReady inYields

45 min

3 hours 45 min

4 hours 30 min

6 to 8 servings

Pot roast ingredients from my local supermarket

Pot roast ingredients from my local supermarket


  • 4 pounds beef rump roast, fresh
  • 6 cups (about 3 medium) sliced onion, cut into quarters
  • 2 tablespoons paprika, preferable Hungarian sweet, though any will do
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 3 fresh garlic cloves
  • 1/2 cup water, natural spring water without chlorine tastes best
  • 2 tablespoons red wine vinegar (or 1/2 cup dry red wine)
  • 1 (14.25-oz) can beef broth, low-sodium if desired
  • 1 pound (6 to 10) red (Bliss) potatoes (or another variety), cut and shaped to fit
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound carrots (baby carrots are ok but cooking may take longer)
  • Cooking spray, for the inside of your Dutch oven


  1. Make sure that your cast-iron Dutch oven is 4–6 quarts, clean and seasoned.
  2. Peel and cut onions so they are about an inch long and a quarter-inch wide. Set aside.
  3. If using baby carrots, rinse them. If using regular carrots, rinse and peel 6 and cut into 2 inch pieces. Set aside.
  4. Spray the Dutch oven well with cooking spray and place on the stovetop on medium-high heat.
  5. Add the pot roast to the Dutch oven and briefly brown all the sides of the cut. This will help seal in the flavor. When the roast is browned on all sides, remove and set aside.
  6. Spray a little more cooking spray to the Dutch oven. Add the onions and saute for 10 minutes. Don't let them stick to the pan or they will burn.
  7. Add the paprika, basil, oregano, thyme and garlic. Continue to stir and saute for an additional 1-2 minutes. Make sure the ingredients are blended thoroughly. They will have a reddish-orange appearance.
  8. Add the water, wine/red wine vinegar and beef broth. Stir and bring to a boil. (Note: If you choose red wine vinegar over dry red wine, you may need to add a little more water.)
  9. Once your mixture is boiling, add the potatoes, carrots, salt and pepper. Stir.
  10. Carefully add the roast to the mixture and make sure it is mostly submerged in the liquid. (Note: Add water as needed, but do not fill to the top; allow a portion of the meat to be above the liquid line.)
  11. Cover the Dutch oven and put in the oven. Bake at 300˚F for 2 hours.
  12. After 2 hours, flip the roast over and stir lightly the other ingredients. Cook for 1 more hour or until tender. Meat should be able to separate with a fork when done.
  13. Either serve from the Dutch oven or remove roast, cut and serve vegetables and broth on the side.

© 2012 JS Matthew

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