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pot roast sitting in a cast iron pot, surrounded by potatoes
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Best Pot Roast Recipe With Savory Sweet Potatoes

This recipe features a 4-5 pound chuck roast, carrots, potatoes, sweet onion, and Japanese sweet potatoes in a rich beef broth. Perfect for Thanksgiving or Christmas Dinner
Prep Time15 minutes
Cook Time4 hours
Resting Time30 minutes
Total Time4 hours 45 minutes
Course: Main Course
Cuisine: American
Keyword: Cast Iron, Pot Roast, Sweet Potatoes
Servings: 6
Calories: 0.467kcal

Equipment

  • 1 5 quart Dutch Oven

Ingredients

  • 4-5 pound chuck roast
  • 2 TBSP olive oil extra virgin
  • 2 tsp fine sea salt
  • 1 tsp fresh cracked black pepper
  • 1 pound carrots, peeled and cubed
  • 1 pound yellow potatoes, peeled and cubed
  • 1 pound Japanese sweet potatoes, peeled and cubed
  • 1 sweet onion, peeled and roughly chopped
  • 2 fresh cloves garlic, minced
  • 2 cups beef broth

Instructions

  • PREHEAT YOUR OVEN: Begin by preheating your oven to 325°F (163°C). This ensures a consistent and gentle cooking environment for your pot roast.
  • MIX THE SEASONING: In a small bowl, mix the salt, black pepper, and thyme.
  • SEASON THE ROAST: Generously season the chuck roast with  salt, black pepper, and dried thyme on all sides. These seasonings are the perfect way to infuse the meat with a depth of flavor. Allow the meat to rest at room temperature for about 30 minutes to ensure even cooking.
  • ADD THE VEGETABLES: After searing the roast, add the chopped carrots, yellow potatoes, Japanese sweet potatoes, sweet onion, and minced garlic to the pot. These root vegetables are a great addition, complementing the roast’s flavor and contributing to the overall richness of the dish. The combination of colorful vegetables not only adds visual appeal but also offers a variety of textures and flavors.
  • POUR IN BEEF BROTH: Gently pour the beef broth into the pot, ensuring that the liquid surrounds the roast and vegetables. The broth, when simmered slowly, will transform into a rich and hearty gravy.
  • BAKE: Cover the cast iron pot with a lid, and place it in the preheated oven. Allow it to cook for about 3-4 hours (cook time may with different ovens) until the chuck roast is fork-tender and the vegetables are perfectly cooked. The low and slow cooking method is the secret to achieving a melt-in-your-mouth roast and tender, flavorful vegetables.
  • SERVE: Remove the pot from the oven and let it rest for a few minutes. Then, slice the roast and serve it alongside the flavorful vegetables and a ladle of the delicious cooking liquid for a hearty meal. The natural juices from the roast and the rich, aromatic broth create a culinary masterpiece that’s perfect for any occasion.

Notes

Store leftovers in an airtight container in the fridge for 3-5 days.