Perfect Dutch Oven Pot Roast
Howdy yall, and thanks for stopping by the website! This classic recipe has graced our table so many Sundays in my life. From when I was a child all the way to today, where I’m one of the older folks around the table – pot roast is a meal that has always brought families together.
A recipe like this doesn’t need to be full-on fancy to be perfect. I use the same simple ingredients that my mom used and cook this roast low and slow until it’s fork tender, just like home chefs have been doing for centuries.
The recipe below will give you all of the details you need to cook this pot roast in the crock pot or the oven. If you want to learn how to cook a pot roast in a Dutch oven over hot coals outside… watch the video.
Prep the Roast
Forty-five minutes before you are ready to prepare the roast, set your crock pot on high with beef broth inside. This is like pre-heating your oven and will ensure tenderness and even cooking throughout.
Get yourself a medium sized mixing bowl for the seasonings. My Original Seasoning is a salt and pepper based seasoning, so start with that. If you don’t have it, that’s ok! Just put some salt and pepper in there with the smoked paprika and dried minced garlic. Mix the seasonings well and really rub all over the roast. Don’t be afraid of seasonings – you are enhancing the flavor of the meat, not masking the flavor. You’ll have a little bit left over. Save that for later.
Tip: Slice an onion into 2″ rings. Set the onions in the bottom of the pot and place the roast on top. These will act as bumpers and keep the bottom of the roast from burning.
Once the roast is on top of the onion bumpers, cover in two tablespoons of Worcestershire sauce. Add the thyme and bay leaves. The final ingredient: a stick of butter. Add the butter to the beef broth and get ready to roast this piece of meat.
Low & Slow
Cook the roast for about an hour before adding the potatoes and carrots. Your family may have different traditional root vegetables or greens that you roast with your pot roast, and please don’t let me stop you. If you are making this on hot coals, you will need at least half to 3/4 of a big sack of hardwood lump to keep the heat going for 3-4 hours.
Once you add the potatoes and carrots, add any remaining seasoning. Let cook for about 4 hours. When it’s ready, the vegetables will be soft and the meat will be fork tender. Serve and enjoy!
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Perfect Dutch Oven Pot Roast – Cowboy Kent Rollins
- 1 4 to 5 lb chuck roast
- 2 ½ cups beef broth
- 1 stick unsalted butter
- 2 tablespoons Worcestershire sauce
- ⅓ cup Kent Rollins’ Original Seasoning or all-purpose seasoning of your suiting
- 1 tablespoon smoked paprika
- 1 tablespoon dried minced garlic
- 1 large white onion
- 4 bay leaves fresh or dried
- 5 sprigs thyme
- 6 to 8 medium sized red potatoes quartered
- 1 lb baby carrots
- For crockpot cooking, turn on high and add the beef broth and butter.
- In a small mixing bowl, add the dry seasonings and mix well. Generously rub the seasoning on all parts of the chuck roast and set aside.
- Slice the onion into 4 equal rings and set aside.
- When the broth is hot, add the onion rings on the bottom of the crockpot then place the roast on top of the onions. Sprinkle the Worcestershire sauce on top. Add the bay leaves and thyme and cover.
- After the roast has been cooking on high for one hour, add the potatoes and carrots.
- Cook on high for about 4 hours, or turn to low and cook an additional 5 hours or until veggies are soft, and roast is fork tender.
- If cooking in conventional oven, preheat to 300 degrees F. and cook for at least 4 to 4 ½ hours or until the roast is fork tender.