Dutch Oven Pot Roast, Traditional American Recipe

Beef Chuck Roast With Potatoes, Carrots & Green Beans

Posted by Sharon

Note: TheCooksDen may receive a small commission from our partner should you choose to purchase this item

The thinner the slice of roast, the more tender it will be. Prioritize your budget for a good-quality roast to get the maximum tenderness and flavor. Also, be careful not to overcook this dish, or the meat will become tough.  When you get the first whiff in the kitchen of the way your pot roast should smell when it’s fully cooked, that’s your clue to take it out of the oven so it won’t overcook.


  • 3 C frozen pearl onions
  • 4 large potatoes, halved lengthwise and cut into ½-inch slices
  • 1 tsp. salt, divided
  • 1/2 tsp. pepper, divided
  • 1-1/2 lbs. boneless chuck roast
  • 6 Tbsp. tomato paste
  • 2/3 C beef broth
  • 2 Tbsp. Worcestershire sauce
  • 2 C whole baby carrots
  • 3 C frozen green beans
  • 8 fresh mushrooms, sliced thick


Preheat the oven to 450 degrees. Spray the bottom, sides, and lid of a cast-iron Dutch oven with a non-stick cooking spray. Place the onions and potatoes into the pan and sprinkle half of the salt and pepper over the top. Place the meat over the vegetables and sprinkle with the remaining salt and pepper.

In a bowl, whisk together the tomato paste, beef broth, and Worcestershire sauce until blended well. Pour half of the mixture over the top of the meat in the pan. Layer the carrots, green beans, and mushrooms over the meat. Pour the remaining sauce over the top of the vegetables. Cover and bake 50 minutes or until the meat is well done and the vegetables are soft. Makes 4 servings.

Preparation Time:  approximately 15 minutes
Baking Time:  approximately 50 minutes
Total Time: approximately 1 hour 5 minutes

Nutritional Information:  (approximate values per serving)
Calories 663; Fat 32g; Carbohydrates 55g; Cholesterol 117 mg; Sodium 302 mg; Protein 36g; Fiber 9g.

Comments are closed.