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Dutch Oven Beef Pot Roast


(Easy, but takes a long time)
This is a good confidence builder for beginning cooks. The preparation couldn’t be simpler, the ingredients couldn’t be more straight forward. But it does take a few hours to cook and will require starting a couple of batches of charcoal. The payback is that the long cooking time yields a tender, melt-inyour
mouth meal that makes the wait worthwhile.

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  • 3-4 lb rump roast or pot roast
  • 3 med potatoes, pared and halved
  • 3 med carrots, cut into 2" pieces
  • 2 med onions, halved
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 c water


Cooking time 3mins
Adapted from


Step 1

Pre-heat oven, remove lid. Brown roast in oven on all sides in small amount of oil. Remove meat, salt and pepper. Place half of vegetables in bottom of
oven, return meat to oven and add remaining vegetables and water. Cover and cook at 350 F for 3-5 hours depending upon size of roast and degree of
doneness desired.

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