This post was written in partnership with World Market.

In the month of December we got off our dinner game. My husband traveled for work, and I found myself cooking the easiest possible thing for dinner for our two kids. One of my New Year’s Resolutions is to get back on track with our family dinners–at least 2-3 nights a week cook a healthy dinner and in between give the kids healthy snacks.

I adore my cast iron skillets –they work great with my induction stovetop. But this was my first time cooking with a cast iron double dutch oven and I am in love! The lid for the dutch oven acted as a skillet to cook the potatoes and carrots before baking all of it in the oven for a few hours. So easy! And perfect for our family dinner.

In this recipe I kept the ingredients super simple. Salt, pepper, and garlic salt seasoned the meat. The dish cooks in a Cabernet Sauvignon broth for extra flavor. And finally topped with crushed battered onion rings! The recipe was served with a few entertaining essentials: soup crocks, cloth napkins, and a fun rustic wood charger.

Scroll down for step by step directions and the full recipe!

This article contains affiliate links, please read my full disclosure here.

I partnered with Cost Plus World Market to create this delicious family friendly one-pot pot roast recipe. Simple, traditional red potatoes with baby carrots were picked for my picky-eater kiddos. Seasoned the beef chuck roast with Sea Salt, Black Pepper, and Garlic Sea Salt. And used a local wine– Biltmore Cabernet Sauvignon (select stores) to flavor the beef broth. Crushed Beer Battered Onions Rings top this comfort food dish at the end, giving it a nice crisp. The 5 Quart Double-Dutch Oven was perfect for this one-pot recipe, and love that the lid doubles as a skillet.

We are super-casual at our house, so after baking the pot roast, I set the double-dutch oven right on our dining table using the wooden bark charger as a trivet. I served the pot roast in rustic soup crocks with klara floral napkins.

Seven Steps to a Simple, Classic Pot Roast

Step 1:

Add 2 tablespoons olive oil to double dutch oven. Season the meat with salt, pepper, and garlic salt. Sear beef roast on meduim/high heat for about 10 minutes until browned, flipping once and browning ends.

Step 2:

Add 2 tablespoons of olive oil to dutch oven lid (the lid acts as a skillet), heat to medium-high heat and add carrots and quartered potatoes. Season carrots and potatoes with salt, pepper, and garlic salt. Stir frequently until potatoes and carrots brown, about 10 minutes. 

Step 3:

Add 1 cup Cabernet Sauvignon to beef roast, then 3 cups beef broth.

Step 4:

Carefully spoon browned carrots and potatoes to the sides of the beef roast.

Step 5:

Rinse and dry lid, then cover roast and place in oven. Roast for 3 hours at 275 degrees F.

Step 6:

Cool for 10 minutes, then slice the beef roast (meat will be tender).

Step 7:

For extra flavor, top the beef roast with 1/2 cup crushed onion ring chips and enjoy!! 

Classic One-Pot Pot Roast

Serves 4-6

Ingredients

2 1/2 – 3 pound beef chuck roast
Sea Salt, Black Pepper, and Garlic Salt to taste
4 tablespoons olive oil
6-8 small red potatoes, cut into quarters
10-12 baby carrots
1 cup Biltmore Cabernet Sauvignon (select stores)
3 cups beef broth
1/2 cup Beer Battered Onion Rings, crushed

Directions
Preheat oven to 275 degrees F. Season the roast generously with salt, pepper, and garlic salt. Add 2 tablespoons olive oil to dutch oven on medium-high heat. Sear beef roast for about 10 minutes until browned, flipping once and browning ends.

Add remaining 2 tablespoons of olive oil to dutch oven lid (the lid acts as a skillet), heat to medium-high heat and add carrots and potatoes. Season carrots and potatoes with salt, pepper, and garlic salt. Stir frequently until potatoes and carrots brown, about 10 minutes.

Add 1 cup of Cabernet Sauvignon to the beef roast in the dutch oven, then 3 cups beef broth. Add potatoes and carrots to the sides of the beef roast. Rinse and dry lid, then cover dutch oven and place in oven. Roast for 3 hours.

Slice meat and serve warm with carrots, potatoes, and beef broth. 

Thank you World Market for sponsoring this post. All opinions are my own!

Shop this Post:

5 Quart Double Dutch Oven

Rustic Soup Crocks

Klara Floral Napkins

Wooden Bark Charger

Onion Rings

Mediterranean Sea Salt

Black Pepper

Garlic & Sea Salt