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Dutch Pot Roast

A savory, hearty beef dish - meat, carrots, and starch all in one without going to casserole-ville.

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  • 1-2kg beef roast

  • 2 onions, sliced

  • 2 Tbsp. oil

  • salt and pepper to taste

  • 1/2 cup flour

  • 1 cup tomato soup

  • 1 Tbsp. Vegemite

  • 2 cloves garlic

  • 2 plum tomatoes, chopped

  • 6 potatoes (quartered)

  • 2 cups diced carrots


  • 1.

    You will need: a heavy oven-proof pot, like a Dutch oven, with a lid

  • 2.

    (If you don't have a Dutch oven, do the first step in a skillet, then transfer the meat and onions to a covered casserole dish.)

  • 3.

    Place the flour on a plate. Roll the roast in the flour and salt and pepper it liberally.

  • 4.

    Place the oil in the bottom of the Dutch oven. Heat over medium heat. Add onions.

  • 5.

    Once onions are softened slightly, move them to one side to make room for the roast. Brown it on all sides, about 2-3 min. per side.

  • 6.

    Preheat oven to 180°C.

  • 7.

    Redistribute the ingredients so that the onions cover the bottom with the browned roast resting on top.

  • 8.

    Pour in tomato soup. Stir in Vegemite. Drop in two cloves garlic.

  • 9.

    Chop tomatoes and add to pot.

  • 10.

    Bake in oven at 180°C for 3 hours total.

  • 11.

    If you're adding potatoes: add them 1 hour before serving.

  • 12.

    If you're adding carrots: add them 30 min. before serving.

  • 13.

    Remove roast to platter and carve into slices.

  • 14.

    Place vegetables in a bowl.

  • 15.



Notes on ingredients:

If you don't have tomato soup, use tomato juice.
If you don't have tomato juice, use water.

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