Perhaps the simplest beef pot roast you can make in a dutch oven. All you need is roasting beef, onion, carrot, salt & pepper to season.
This is likely the easiest beef pot roast you’ll ever prepare. With just a roasting cut of beef, a large onion, a handful of carrots, kosher salt, freshly ground pepper, and a little olive oil, you can create a deeply flavorful, tender roast right in your oven or on the stovetop.
If you want a version with more aromatic spices, try a spiced variation for an alternative flavor profile.
How to make the Simplest Beef Pot Roast
You’ll need a heavy-duty dutch oven for best results. If you don’t own a dutch oven, use any heavy-bottomed pot with a tight-fitting lid. This recipe relies on the meat and vegetables releasing their own juices, so no additional liquid or wine is necessary.
Leave the carrots whole rather than cutting them; they roast alongside the beef and absorb great flavor. The roast will become tender and develop a natural gravy from the pan drippings—no added flour required.
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Recipe FAQs
Which beef cut should I use?
Beef chuck is recommended because it has the right amount of connective tissue and fat to become tender and flavorful with slow roasting. Other roasting cuts with visible fat will also work—fat helps keep the meat moist and enriches the pan juices.
Can I cook this on the stove top?
Yes. If you cook on the stovetop, maintain a very low simmer and use a heavy-bottomed pot with a well-fitting lid. Check occasionally to ensure the pot doesn’t run dry; the meat should braise in its own juices.
How to make gravy with drippings
Remove the carrots and the roast to rest. In the pot you’ll have softened, caramelized onions and flavorful drippings. Use an immersion blender to puree the onions and pan juices until smooth. Taste and adjust seasoning with salt and pepper. This simple puree makes a silky gravy to serve with the roast and carrots.
The Simplest Beef Pot Roast
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Ingredients
- 2.5 lb beef chuck
- 1 1/2 large onion, sliced
- 5-6 small carrots
- kosher salt, to season
- freshly ground pepper , to season
- 2 tbsp olive oil
Equipment
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5.5-qt dutch oven
Instructions
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Preheat the oven to 300˚F (150˚C).
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Heat 1 tbsp of olive oil in a dutch oven over medium heat.
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Season the beef generously with salt and pepper. Sear on all sides in the hot dutch oven until browned, then remove and set aside.
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Add the remaining tablespoon of oil to the pot. Add the sliced onion and a pinch of salt; sauté until the onion softens, scraping up browned bits from the bottom of the pot. Add the whole carrots and stir to combine.
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Return the seared beef to the pot and arrange the carrots around it. Cover with the lid and place in the oven. Roast for about 2 to 2½ hours, or until the meat is fork-tender.
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Remove the roast from the pot and let it rest for 10 minutes. Cut or shred into large, bite-sized pieces and transfer to a serving platter along with the carrots.
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Use an immersion blender to puree the onions and pan drippings in the pot until smooth. Taste and season with salt and pepper if needed. Serve the gravy alongside the roast and carrots.