If you're looking for a tried-and-true pot roast recipe that your family will devour, you're in the right place! My Dutch oven pot roast is loaded DOWN with flavor and mouthwatering tenderness. We never have leftovers of it--it's that good.
And if you enjoy this recipe, you'll love my sticky beef short ribs, too!
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❤️ Why You'll Love this Recipe
Simple to Make - Don't know how to cook a pot roast? Don't worry! It's a low-maintenance dish, and everything comes together in one pot for quick cleanup. Follow my step-by-step photos and pro tips below to get it right the first time!
Deeply Cozy Flavor - You'll taste bright, savory, and umami flavors with subtle sweetness and spice that make this Dutch oven pot roast recipe lip-smackingly good.
Fall-Apart Texture - This easy melt-in-your-mouth pot roast recipe braises low and slow, so it comes out super moist and tender enough to be shredded with a table fork. If there were a bone, the meat would be falling off of it!
👉🏾 I keep old school dishes in heavy rotation over here. Check out my braised black-eyed peas, southern-style baked chicken, stewed okra and tomatoes, and chicken and sausage gumbo next!
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What You'll Need for this Recipe
Boneless Beef Shoulder Roast is the best cut for this pot roast because it holds up to slow braising without drying out or becoming tough, and produces a deep, savory flavor.
Orange Juice helps tenderize the meat, and I like to use it instead of the red wine that's commonly in pot roast recipes. This no red wine version is great if you want to eliminate alcohol.
Cajun Creole Seasoning plus a bay leaf is all the spice you'll need for big flavor in this recipe. For the best flavor, I recommend using my DIY Creole spice blend; however, you're more than welcome to grab your store-bought fave like Zatarain's.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Vegetables - I use baby potatoes, carrots, and mushrooms in this recipe, but you can change things up to suit your taste. Celery, parsnips, and turnips are all fair game. And you can simply cut regular-sized potatoes into smaller chunks.
Molasses - The earthy sweetness of molasses helps balance out the flavor profile of this dish, though you can use an equal amount of dark brown sugar, granulated sugar, or other sweetener of your choice, like honey or maple syrup.
Broth - Beef broth will provide the most savory flavor, but poultry broth or even veggie broth will also work.
How to do a Pot Roast in a Dutch Oven
- Step One: Cut up the potatoes, carrots, and mushrooms into bite-sized pieces, and dice the onion and garlic. (Photos 1-3)
- Step Two: Pat the meat dry, then rub in the seasonings. (Photo 4)
Pro Tip #1
Make sure you let the beef come to room temperature before starting. This helps ensure an even cook!
- Step Three: Brown both sides of the meat. (Photo 5)
- Step Four: Cook down the onion, garlic, and bay leaf in the rendered beef fat. (Photo 6)
- Step Five: Stir in the broth, OJ, and tomato paste, then add the meat back and bring the liquid to a boil. (Photo 7)
- Step Six: Add the prepped vegetables to the pot off heat. (Photo 8)
Pro Tip #2
I love my enameled Lodge cast iron Dutch oven for this dish and many others. This is the exact pot I use, and the 6 quart size holds everything perfectly!
- Step Seven: Cover and place the pot in the oven to cook until the meat and vegetables are tender. (Photos 9 and 10)
Pro Tip #3
Once it's done, let the roast rest for about 20-25 minutes to allow the muscle fibers in the meat to relax and the juice to redistribute. I know it's hard to wait, but it's worth it for the best eating experience!
Make it a Meal!
Make the Mashed Potatoes: If you want to serve your pot roast traditionally over mashed potatoes, you have plenty of time to make them while the meat is in the oven. My garlic parmesan mashed red potatoes only take 30 minutes to make.
Remix Your Leftovers: The tender shredded meat works well in tacos or enchiladas. Or you can use it in power bowls or on top of a crunchy salad!
Frequently Asked Questions
Store in an airtight container in the refrigerator. Keeps for up to four days.
Yes. To freeze, cool the roast to room temperature, then transfer to an airtight, freezer-safe container. Keeps for up to three months once frozen.
How to Serve
Temperature: Pot roast is best served hot, right after resting. Just be careful!
Pairings: Serve with vegetables from the Dutch oven and a few spoonfuls of au jus (juices from the pan). Or jazz it up with southern sides for pot roast, like sweet potato cornbread, smoked turkey collard greens, or Soul Food mac and cheese.
Occasions: Pot roast is peak comfort food and perfect for an old-school Sunday dinner or any time you want a meal that tastes like a hug.
More Favorite Beef Recipes
Looking for other recipes like this? Try these:
I hope you'll enjoy this Dutch oven pot roast with potatoes and carrots soon and very soon. And sharing is caring, so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Cast Iron Dutch Oven Pot Roast
Equipment
- 1 knife
- 1 garlic press optional
Ingredients
- 3 pounds boneless beef shoulder roast
- 1 pound carrots
- 1 pound potatoes
- 1 yellow onion
- 12 ounces baby bella mushrooms
- 8 cloves garlic
- 2 ½ tablespoons Creole seasoning
- 1 bay leaf
- 3 cups beef broth
- 1 cup orange juice
- 2 tablespoons tomato paste
- 1 tablespoon molasses
- 1 tablespoon Worcestershire sauce
Instructions
- Remove meat from the refrigerator and allow it to come to room temperature (about 45 minutes to an hour).3 pounds boneless beef shoulder roast
- Prep the Vegetables: Meanwhile, cut the carrots into two-inch-long rounds, halve the potatoes, dice the onion, quarter the mushrooms, and crush or mince the garlic.1 pound carrots, 1 pound potatoes, 1 yellow onion, 12 ounces baby bella mushrooms, 8 cloves garlic
- Sear the Meat: Pat each side of the meat with paper towels to remove any surface moisture, then rub the seasoning all over both sides. Warm three tablespoons of cooking oil in the Dutch oven over medium-high heat, then add the meat and brown each side (about four minutes per side). Remove meat from pot and set aside. Reduce heat to medium. Preheat oven to 325 degrees Fahrenheit.2 ½ tablespoons Creole seasoning
- Bloom the Aromatics: Add onion, and bay leaf to pot and cook until onion is fragrant and starts to turn translucent (about four minutes), stirring and scraping to dislodge any caramelized bits. Add garlic and cook one minute more.1 bay leaf
- Add the beef broth, orange juice, tomato paste, molasses, and Worcestershire sauce, and stir together well. Add the meat back to the pot, bring the mixture to a boil, then remove from heat.3 cups beef broth, 1 cup orange juice, 2 tablespoons tomato paste, 1 tablespoon molasses, 1 tablespoon Worcestershire sauce
- Braise the Roast: Carefully add carrots, potatoes, and mushrooms to pot around and underneath the roast, then cover pot with lid (Gently press the vegetables down with kitchen spoon, if needed, so that they're mostly submerged in the braising liquid). Transfer the pot to the oven for 2 ½ hours or until roast is fork tender and reaches an internal temperature between 195 and 205 degrees Fahrenheit.
- Let the meat rest for 20-25 minutes so the juices can redistribute. Serve warm with potatoes, carrots, mushrooms, and as much jus (pot liquid) as you like.
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