Dutch Oven Beef Roast with Potatoes and Carrots
Dutch Oven Beef Roast with Potatoes and Carrots – Beef roast, potatoes, and carrots slowly braised in a cast iron dutch oven until it is tender and juicy.
- 2 – 3 pounds beef chuck roast
- Salt & pepper (to taste)
- Granulated garlic (to taste)
- 4 cups beef broth (I used Swanson’s Gourmet)
- 6 red potatoes, quartered
- 1/2 – 1 pound baby carrots
- 1 onion, cut into chunks
- 2 tablespoons canola oil
- Flour or cornstarch slurry
- Oil the inside of a cast iron Dutch oven.
- Season the beef to taste with salt, pepper, and granulated garlic. Remember to watch the salt because the beef broth tends to have a lot of sodium. The meat can be seasoned in advance.
- Fire 1/2 chimney of charcoal.
- Pour charcoal into a fire pit, Dutch oven cooking table, or prepared gravel cooking pit.
- Place the Dutch oven over the glowing charcoal with the lid off.
- Heat until the Dutch oven is very hot.
- Add the beef and sear on each side for a few minutes.
- Add 2 cups beef broth. Carefully place the lid on the Dutch oven using a Lodge Lid Lifter.
- Add sufficient hot charcoal to the top of the lid. We started with 17.
- After 10 – 15 minutes, lift the lid and check the broth. It should be at a gentle simmer. Add/remove charcoal on top of the lid to adjust the cooking temperature.
- Rotate the lid 1/4 turn every 15 minutes for an even cook. Replace with new briquettes as necessary.
- About halfway through the cook, flip the meat over and add potatoes. Also add 1 more cup of beef broth.
- Continue rotating the lid and adding briquettes as needed to maintain a gentle simmer.
- At the 90 minute cooking point, add carrots.
- Add the onion at least 15 – 20 minutes prior to the end of the cook.
- When the beef is at your desired doneness and the potatoes and carrots are tender, remove from the Dutch oven into a half pan. Leave the liquid inside the Dutch oven. Cover the half pan with foil.
- In a small bowl, make a slurry with 1 tablespoon flour or cornstarch and 1/2 cup beef broth. Whisk until combined and the cornstarch is dissolved.
- Slowly add the slurry into the Dutch oven while whisking to incorporate it into the liquid. Add the remaining 1/2 cup of beef broth.
- Keep whisking while the gravy thickens. Note: If the gravy is slow simmering and not boiling, you will need to add more hot briquettes to the bottom of the Dutch Oven. Thicken the gravy to your desired thickness. Add additional slurry if needed.
- Return the meat, carrots, and potatoes back into the Dutch oven. Coat with gravy.
- Serve directly from the Dutch oven or put it into a serving dish.