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Wisconsin Parent

Dutch Oven Pot Roast

Nov 23, 2015 08:58AM ● By Abbie Chaffee

There's something about a warm and savory pot roast dinner, prepared in a dutch oven or slow cooker, that says "Winter in Wisconsin".

I love how simple this dish is to make. Add your ingredients to your cooking vessel, close the lid, and let the oven (or slow cooker) do all the work.

It's the perfect solution to a busy weeknight meal. The simple flavor combinations work beautifully together; even the pickiest of eaters couldn't turn their noses up at this dish.

A truly "stick to your bones" dinner that is oh so nourishing on cold winter evenings.

Here's What You'll Need

1 medium beef roast (smaller or larger depending on how many people you are feeding. 1 three pound roast feeds us for 2 meals)

1 large yellow onion

2-3 cups beef stock (the more liquid you use, the more sauce you'll have at the end)

1 tbs balsamic vinegar

1tbs worcestershire sauce

1 tbs low sodium soy sauce

1 bay leaf

1 pound of potatoes; peeled and cut 

1 pound of carrots; peeled and cut

dash of garlic powder

salt and pepper to taste


Preheat the oven to 300°.

In a bowl (or mason jar), add stock Worcestershire sauce, soy sauce, and balsamic vinegar. Give it a good mix and set aside.

Season your roast all over with salt, pepper, and garlic powder. Set aside.

Heat olive oil in an enameled dutch oven over medium heat. Brown your roast. Add onion and beef stock mixture (and bay leaf) to the dutch oven. Put lid on and set on middle rack of the oven. Cook for 2 hours.

After 2 hours, add carrots and potatoes. Cook for another hour.

This recipe also works great with a combination of root vegetables: sweet potatoes, parsnips, rutabagas, etc

**To modify this recipe for a slow cooker, simply add your ingredients (minus the carrots and potatoes) to your slow cooker and cook on high for 6-8 hours; depending on the size of your roast. Add the carrots and potatoes to the slow cooker one hour before serving. When you use a slow cooker, there's no need to thaw a frozen roast before hand either!**

(This article first appeared on Wisconsin Parent Jan. 2014)