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I learned to make this (combination stove top – oven) beef pot roast from my mother’s best friend. The difference a few extra steps can make is phenomenal. I usually make a beef pot roast; you can certainly go with pork roast or game/venison roast instead. I use this technique for everything except skin-on pork picnic shoulder; for that, I use a Cuban method I’m planning to share the next time I make one.

Recipe Notes –

  • If you’d like to do this in the Instant Pot, you can easily adapt it. The flavor is in the browning and braising, though, so you won’t get the richness unless you do both.
  • Likewise the slow cooker, you can throw it all in (reduce the liquid by half). If you take the time to brown it first, you’ll get better flavor.
  • Check out this post from The Hamptons Butcher if you’re unsure about choosing a beef roast and this one from Jamie Oliver for a lesson on pork cuts.
  • Go with any root vegetable and/or potatoes you like, and you can use shallots or leeks instead of onions if you prefer.
  • With regard to spices, I’ve used herbes de Provence, Old Bay, Italian seasoning, Cajun blends, Southwest blends, even straight rosemary or any other herb you like. It’s pretty forgiving.
  • It’s totally optional, but I like to stir in a tablespoon of butter before serving to finish off the sauce.
  • This is a great camping Dutch oven pot roast and easily adapted to campfire cooking.

The Best Possible Pot Roast

It's not the quickest or the easiest, but if you want the most flavor out of your pot roast in the oven, this is the way.
Prep Time30 mins
Cook Time3 hrs
Course: Main Course, Side Dish
Cuisine: American
Servings: 6


  • 3-5 pound pot roast (beef or pork) see notes
  • 1 tbsp kosher salt or 2 tsp table salt
  • 2 bell peppers 1 cm slice
  • 2 pepperoncini whole
  • 4 carrots cut into bite sized pieces
  • 2 large potatoes, 3 medium, or 2 cups baby/fingerling potatoes cut into bite sized pieces (use whole if baby or fingerling)
  • 2 tbsp dry seasoning blend or 6 tbsp fresh herbs see notes
  • 1 tbsp black or white ground pepper
  • 1 tsp cayenne pepper optional
  • 1/2 cup all purpose flour
  • 1/4 cup high heat neutral oil (avocado, canola, peanut)
  • 6 cloves garlic whole, peeled
  • 2 onions 1 cm slice
  • 4 cups beef broth or stock


  • Preheat oven to 350F.
  • Rub salt on all roast surfaces, set roast out to temper at room temperature while you prepare the other ingredients.
  • In a large bowl or bag, combine remaining ingredients except for garlic, onions, and broth, shake or stir to coat well. Set aside.
  • Preheat Dutch oven or large pot over medium-high heat. Add oil, brown roast well on all sides.
  • Scatter onions around the roast, place garlic on top (not touching the pan). Cover with a heavy lid or tightly with foil, roast in the oven for 30 minutes.
  • Remove from the oven, carefully cut roast into 4 pieces. Add vegetable mixture, stir together. Pour broth over meat and vegetables, recover, and place back in the oven.
  • Lower oven heat to 300F and roast 2-3 hours until meat is fork-tender.

Check out more recipes if you like this one, I’d love to hear your thoughts and if you make one of them, let us know with #foodnfabric!

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