Equipment
- A Dutch oven
- A stove
- A wooden spoon
- A cutting board
- A knife
Ingredients
- 3 lb Chuck roast
- 1 Yellow onion Sliced
- Salt, pepper, and garlic powder
- 1 Bag Baby carrots
- Mini potatoes cut in half
- 1 Stick Butter
- 1 Packet Ranch seasoning
- Cooking oil
- 1/4 cup Beef broth
- Banana peppers plus juice
Instructions
- Cut the chuck roast into chunks.
- Season generously with salt, pepper, and garlic powder.
- Heat oil in a Dutch oven over ripping hot heat and sear all sides of the roast, about 3 minutes per side.
- Remove the roast once seared and add 1/4 cup beef broth to the pan, deglazing with a wooden spoon.
- Add the sliced onion and let it cook down.
- Add the roast back in along with the banana peppers, banana pepper juice, and ranch seasoning packet.
- Let it cook for a few hours with just the roast in there.
- Add the potatoes and carrots and continue cooking until the meat is tender and the potatoes are soft. It’s okay if one finishes before the other.
- Stir in the stick of butter before serving.
- Serve with buttered French bread, or use it for sandwiches, tacos, or whatever sounds good.
- Equipment You’ll Need
Video
Notes
- Chuck roast: This cut is ideal for a pot roast because the marbling breaks down and gets tender over a long cook time. Other roasts like bottom round can work too, but may need a bit longer.
- Banana peppers: These add a nice tang and mild heat. If you want it milder, use fewer peppers or skip the juice. For more heat, try pepperoncini instead.
- Ranch seasoning: This is what gives the roast its signature flavor twist on a classic pot roast. Any brand of ranch seasoning packet works fine.
- Potatoes: Mini potatoes hold their shape well, but you can substitute red or Yukon gold potatoes cut into chunks.
Nutrition
Tips for Success for the best Dutch Oven Pot Roast
- Don’t skip the sear — getting a good crust on all sides of the roast before braising adds a ton of flavor.
- Deglazing the pan with the beef broth picks up all the browned bits stuck to the bottom, which builds flavor into the sauce.
- Let the roast cook low and slow by itself first before adding the vegetables, since the meat takes longer to break down than the potatoes and carrots.
- Check for tenderness with a fork — it should pull apart easily when it’s ready.
Serving Suggestions
- Buttered French bread for soaking up the juices
- Shredded onto sandwiches with extra roast juice
- Chopped up for tacos with your favorite toppings
- Over mashed potatoes or rice
- Spooned over egg noodles
Storage for your leftovers
Keeps great in the fridge in an airtight container for up to 4 days. Reheat on the stovetop over low heat or in the microwave, adding a splash of broth if it needs loosening up.
Variations for the Dutch Oven Pot Roast
- Swap the banana peppers for pepperoncini or jalapeños
- Add mushrooms along with the onion for extra depth
- Use a packet of au jus or brown gravy mix alongside the ranch seasoning
- Finish with fresh herbs like rosemary or thyme
Frequently Asked Questions
Can I make this in a slow cooker instead?
Yes. Sear the roast on the stovetop first for the best flavor, then transfer everything to a slow cooker and cook on low for 7-8 hours, adding the potatoes and carrots partway through.
Do I have to use banana peppers?
No, they can be left out if you’d rather keep it a more traditional pot roast. They add a tangy, slightly spicy kick that pairs well with the ranch seasoning.
Why sear the roast before braising?
Searing builds a deep, caramelized crust on the meat that adds flavor you can’t get from braising alone. It’s worth the extra few minutes.
Can I make this ahead of time?
Yes, pot roast actually tastes even better the next day once the flavors have had time to sit. Reheat gently before serving.
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