Dutch Oven Pot Roast with Vegetables and Herbs

Beef pot roast served in earthenware casserole dish with bowl of mashed potatoes, close-up
Stuart West / Getty Images
  • 3 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 3 hrs
  • Yield: 6 to 8 Servings
Ratings

Use rump roast or lean chuck in this stovetop simmered pot roast recipe. Cuts from the chuck are fattier but the most flavorful, but a rump roast, bottom round, or beef brisket may be used. Or make this recipe with beef short ribs.

See Also
Home-Style Pot Roast With Vegetables and Gravy

What You'll Need

  • 1 pot roast (rump or lean chuck), about 3 to 4 pounds
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup sliced onion
  • 1 clove garlic, smashed and minced
  • 1 teaspoon leaf thyme, crumbled
  • 1 teaspoon dried marjoram leaves, crumbled
  • 1 bay leaf
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 can (10 1/2 ounces) condensed beef broth
  • 8 to 12 small white onions, peeled
  • 6 to 8 medium carrots, halved crosswise then halved lengthwise
  • 1 small rutabaga, cut into ​1-inch chunks
  • 3 tablespoons all-purpose flour

How to Make It

  1. Heat the oil and butter in a Dutch oven or heavy stock pot over medium heat; brown roast for about 20 minutes, turning to brown all sides.
  2. Add sliced onion, garlic, thyme, marjoram, bay leaf, pepper and salt to the meat drippings; stir and cook for about 30 seconds.
  3. Add beef broth; bring to a boil. Reduce heat, cover, and simmer slowly for about 2 hours. Turn meat from time to time.
  4.  Add small white onions, carrots, and rutabaga. Cover and simmer for about 30 minutes, or until vegetables are tender.
  1. Transfer meat and vegetables to a hot platter and keep warm while making gravy.
  2. Strain the liquid remaining in the pot. Measure 2 cups, adding a little water to measure 2 cups if necessary; return to Dutch oven and place over medium heat. Pour 1/4 cup of cold tap water into a measuring cup. Add flour and stir with a small whisk or fork until mixture is smooth. Gradually add flour mixture to the liquid and bring to a boil, stirring constantly. Reduce heat and simmer for 2 to 3 minutes. Taste and adjust seasoning. 

Serves 6 to 8.