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

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Pot roast is an impressive dish that is surprisingly easy to make . . . as long as you get high-quality ingredients and follow the recipe!

American 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!

American 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 that special occasion. Maybe someone asked you to make it for them. 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 your reason, this recipe will help you get through the entire process, and you will enjoy a delicious comfort meal.

American 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!

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.

Rate This Pot Roast Recipe!

Cook Time

Prep timeCook timeReady inYields

45 min

3 hours 45 min

4 hours 30 min

Serves 6 to 8 People

These are the raw ingredients for my American pot roast recipe. The ingredients were purchased fresh from the local super market.

These are the raw ingredients for my American pot roast recipe. The ingredients were purchased fresh from the local super market.

Pot Roast Ingredients

  • 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, can substitute with 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, *(can use baby carrots but may take a little longer)
  • Cooking spray, for the inside of your Dutch oven

How to Cook a Pot Roast

  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 cast iron dutch oven well with cooking spray and place on the stove top 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 and continue to stir and saute for an additional one minute or so. 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 cast-iron 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 an addition 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

What Do You Think About This Recipe? Rate Up Above and Leave Comments Below!

JS Matthew (author) from Massachusetts, USA on February 02, 2013:

Thanks girishpuri! This is my favorite dish to make and it gets eaten up pretty quickly! Glad you enjoyed the photos. Thanks for stopping by!

JSMatthew~

Girish puri from NCR , INDIA on January 27, 2013:

Nice recipe with perfect pictures and sounds yum...

JS Matthew (author) from Massachusetts, USA on November 13, 2012:

@Eiddwen: Hi Eddy! I appreciate your votes and share. This is one of my favorite all time recipes and my family loves when I make it! Thank you very much!

JSMatthew~

JS Matthew (author) from Massachusetts, USA on November 13, 2012:

@pstraubie48: Hello! I love cooking in cast iron! I have quite a collection (check out my Hub about how to Season Cast Iron-there are photos of my collection!) For me, I go back to being a young Boy Scout and cooking food in the Dutch Ovens and Frying Pans. Food just tastes better in cast iron! I hope that you get to try this recipe out. Let me know what you think if you do. Thank you for your inspirational comment!

JSMatthew~

JS Matthew (author) from Massachusetts, USA on November 13, 2012:

@rjsadowski: Hello there! Sorry for the delay but my computer has died and I haven't had access lately. To answer your question, no I have never cooked this outside but it can be done. It's a bit tricky because it is hard to maintain an accurate and consistent temperature, especially over an open fire. If you were to try it the best method is to use hot coals. There is a formula to figure this out but I can't remember it. I will have to research that, perhaps for a later Hub! Thanks for asking and I appreciate your comment.

JSMatthew~

Eiddwen from Wales on November 08, 2012:

A definite for me to vote up and share. Sounds and looks delicious.

Eddy.

Patricia Scott from North Central Florida on November 07, 2012:

Don't you just love cooking in cast iron? It takes me way back to the kitchen with the wood stove and a big pot of something yummy cooking. We had electric appliances in our kitchen which were used often but my Daddy loved his little wood stove so many yummy things were prepared there.

this looks like something lovely to try.

rjsadowski on November 07, 2012:

Nice recipe and the pictures make every step crystal clear. Do you ever cook this outside over an open fire?