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

Updated on September 26, 2017

How To Make American Pot Roast

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! | Source

Rate This Pot Roast Recipe!

4.6 stars from 5 ratings of Traditional American Pot Roast in Dutch Oven Recipe

You want to make a pot roast for that special occasion. Maybe someone asked you to make it for them. Maybe you want to try this traditional American dish. 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. It is 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. This recipe is fairly easy and foolproof. It's healthy and smart. If you have never made this dish before, you should consider making it today! It is a great slow-cooked meal whether 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. This recipe will leave an impression on people.

Cook Time

Prep time: 45 min
Cook time: 3 hours 45 min
Ready in: 4 hours 30 min
Yields: Serves 6-8 People

Pot Roast Recipe Ingredients: What You Will Need to Buy at the Store

These are the Raw Ingredients for the American Pot Roast Recipe. The ingredients were purchased fresh from the local super market.
These are the Raw Ingredients for the American Pot Roast Recipe. The ingredients were purchased fresh from the local super market. | Source

Pot Roast Ingredients

  • 4 lbs. Beef Rump Roast, Use Fresh Meat
  • 6 Cups (about 3 mdeium) Sliced Onion, Cut into 1/4" slices
  • 2 Tbsp. Paprika, *(prefer Hungarian Sweet; any will do)
  • 1/2 tsp. Dried Basil
  • 1/2 tsp. Dried Oregano
  • 1/2 tsp. Dried Thyme
  • 3 Fresh Golic Cloves
  • 1/2 Cup Fresh Water, (Natural Spring Water without Chlorine tastes best)
  • 2 Tbsp. Red Wine Vinegar, *(can substitute with 1/2 Cup Dry Red Wine)
  • 1 Can (14.25 oz) Beef Broth, *(use Low-Sodium brand if desired)
  • 6-10 (1 lb.) Red (Bliss) Potatoes; Many varieties will do, (Will have to cut and shape to fit)
  • 1/2 tsp. Salt
  • 1/4 tsp. Black Pepper
  • 1 lb. Carotts, *(can use Baby Carrots but may take a little longer)
  • Can Cooking Spray, You will need to spray the entire inside of your Cast Iron Dutch Oven for some steps in this recipe.

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. *(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. *(add water as needed. Do not fill to the top and 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.

Step-by-Step Instructional Photos

Click thumbnail to view full-size
Chopping the onions.Fresh Beef Rump Roast (prior to cooking; raw)Browning the Rump Roast in the Cast Iron Dutch OvenPan-Seared (Browned) Beef Rump Roast on all sides before baking. Pot Roast Recipe Methods. .Saute the Onions for 10 minutes.Crushing Garlic with a Meat Cleaver.Paprika, Basil, Thyme, Oregano and Garlic Spice Mix for Pot Roast Recipe.Adding the Paprika, Basil, Thyme, Oregano and Garlic Spice Mix.Sauteing and stirring the Mixture of Seasonings with the Onions. Adding the Water, Wine and Beef Broth to the Mix.The "Stock" for Pot RoastI cut the Potatoes to spread them out. Less is More!Usually I don't use Baby Carrots because they don't break down as easily as regular carrots. These 1 Lb. bags of Baby Carrots were "Buy One, Get One Free!" I Couldn't pass it up. It worked. And I saved Money!Simmering Pot Roast StockAdding the Potatoes to the Pot Roast Stock.Add the Carrots with the Potatoes and stir lightly.Add the Rump Roast to the Pot Roast StockCover and cook for 2 hours at 300 degrees F. After 2 hours, Flip the Roast and Lightly Stir the mix.
Chopping the onions.
Chopping the onions. | Source
Fresh Beef Rump Roast (prior to cooking; raw)
Fresh Beef Rump Roast (prior to cooking; raw) | Source
Browning the Rump Roast in the Cast Iron Dutch Oven
Browning the Rump Roast in the Cast Iron Dutch Oven | Source
Pan-Seared (Browned) Beef Rump Roast on all sides before baking. Pot Roast Recipe Methods. .
Pan-Seared (Browned) Beef Rump Roast on all sides before baking. Pot Roast Recipe Methods. . | Source
Saute the Onions for 10 minutes.
Saute the Onions for 10 minutes. | Source
Crushing Garlic with a Meat Cleaver.
Crushing Garlic with a Meat Cleaver. | Source
Paprika, Basil, Thyme, Oregano and Garlic Spice Mix for Pot Roast Recipe.
Paprika, Basil, Thyme, Oregano and Garlic Spice Mix for Pot Roast Recipe. | Source
Adding the Paprika, Basil, Thyme, Oregano and Garlic Spice Mix.
Adding the Paprika, Basil, Thyme, Oregano and Garlic Spice Mix. | Source
Sauteing and stirring the Mixture of Seasonings with the Onions.
Sauteing and stirring the Mixture of Seasonings with the Onions. | Source
Adding the Water, Wine and Beef Broth to the Mix.
Adding the Water, Wine and Beef Broth to the Mix. | Source
The "Stock" for Pot Roast
The "Stock" for Pot Roast | Source
I cut the Potatoes to spread them out. Less is More!
I cut the Potatoes to spread them out. Less is More! | Source
Usually I don't use Baby Carrots because they don't break down as easily as regular carrots. These 1 Lb. bags of Baby Carrots were "Buy One, Get One Free!" I Couldn't pass it up. It worked. And I saved Money!
Usually I don't use Baby Carrots because they don't break down as easily as regular carrots. These 1 Lb. bags of Baby Carrots were "Buy One, Get One Free!" I Couldn't pass it up. It worked. And I saved Money! | Source
Simmering Pot Roast Stock
Simmering Pot Roast Stock | Source
Adding the Potatoes to the Pot Roast Stock.
Adding the Potatoes to the Pot Roast Stock. | Source
Add the Carrots with the Potatoes and stir lightly.
Add the Carrots with the Potatoes and stir lightly. | Source
Add the Rump Roast to the Pot Roast Stock
Add the Rump Roast to the Pot Roast Stock | Source
Cover and cook for 2 hours at 300 degrees F. After 2 hours, Flip the Roast and Lightly Stir the mix.
Cover and cook for 2 hours at 300 degrees F. After 2 hours, Flip the Roast and Lightly Stir the mix. | Source

The Best Part!

Click thumbnail to view full-size
Flipping or Turning Over the Pot Roast after 2 hours. Mix the stock lightly.It Is Finished...Your Pot Roast Dinner is Now Complete. Enjoy!Serve your Pot Roast right from the Cast Iron Dutch Oven or if you prefer, serve on separate dishes.
Flipping or Turning Over the Pot Roast after 2 hours. Mix the stock lightly.
Flipping or Turning Over the Pot Roast after 2 hours. Mix the stock lightly.
It Is Finished...Your Pot Roast Dinner is Now Complete. Enjoy!
It Is Finished...Your Pot Roast Dinner is Now Complete. Enjoy!
Serve your Pot Roast right from the Cast Iron Dutch Oven or if you prefer, serve on separate dishes.
Serve your Pot Roast right from the Cast Iron Dutch Oven or if you prefer, serve on separate dishes.

Nutrition Information

Nutrition Facts
Serving size: 6-8 People
Calories 237
Calories from Fat54
% Daily Value *
Fat 6 g9%
Cholesterol 354 mg118%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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

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    • J.S.Matthew profile image
      Author

      JS Matthew 4 years ago from Massachusetts, USA

      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~

    • girishpuri profile image

      Girish puri 4 years ago from NCR , INDIA

      Nice recipe with perfect pictures and sounds yum...

    • J.S.Matthew profile image
      Author

      JS Matthew 4 years ago from Massachusetts, USA

      @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~

    • J.S.Matthew profile image
      Author

      JS Matthew 4 years ago from Massachusetts, USA

      @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~

    • J.S.Matthew profile image
      Author

      JS Matthew 4 years ago from Massachusetts, USA

      @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 profile image

      Eiddwen 4 years ago from Wales

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

      Eddy.

    • pstraubie48 profile image

      Patricia Scott 4 years ago from sunny Florida

      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 profile image

      rjsadowski 4 years ago

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