Easy Dutch Oven Garlic Roast Beef With Veg

This Dutch oven garlic roast beef and vegetables is a delicious, easy dinner recipe for any day of the week. Don’t hold back; roasts aren’t just for the weekend. This tasty garlic-infused dinner is so simple and slow-cooked in the oven! 

Winter has arrived, and with it, roast meats. When I saw roast for a decent price, I decided we needed a classic garlic roast. The bonus side is cooking your roast beef this way will ensure leftovers can be used for roast beef sandwiches!

That being said, carving meats is much easier when you have sharp knives, so if you don’t have any, I recommend investing in an electric knife. In the dual blade action, they have slices through meat like butter, which ensures a much thinner cut. 

See our hot roast beef sandwich recipe if you love roast beef sandwiches!

What You Will Love About This Garlic Roast Beef.

It’s easy. This roast beef dinner is an excellent make-it-and-forget-it meal that busy moms love. 

Hearty and filling, it’s a super winter supper. Meat and potatoes are a classic that you can’t go wrong with. 

It’s cost-effective. You can easily reuse the leftover beef for sandwiches. The remaining vegetables can be reheated in a hash-style dish. 

It’s an excuse for gravy. Although we aren’t making our own here, adding a can of premade gravy is always a winner at dinnertime. 

Let’s fill that Dutch Oven now with the roast and vegetables.

First, we chose a roast that was a suitable size for the Dutch oven. In this instance, it’s a nice sirloin roast. Next, you need to peel your fresh garlic cloves. For this dish, you can’t go wrong with more. That rich garlic flavor is going to infuse the beef roast. 

Set the roast directly into the Dutch Oven with a bit of olive oil to keep it from sticking. Poke a hole with a paring knife into the roast and shove a whole garlic clove into the meat. Repeat that process of pushing garlic in at least half a dozen times. 

While the roast rests, you can peel and chop up the carrots, potatoes, and onions. Dump the vegetables in around the roast and sprinkle with pepper. Add salt if you wish as well. 

We like a lot of pepper, so I may have used more than the average family would appreciate. You can use the right amount for your family. The juice from the roast and the vegetables will combine to make a flavorful meal all on its own. 

If you wish for a heavier presence of garlic, add a few more whole cloves around your vegetables. If not, cover the Dutch oven and place in a hot oven set at 350 degrees Fahrenheit for one and a half to two hours. 

At the one and half hour mark, you will temp the meat. Insert your meat thermometer. It should read an internal temperature of 145 or above, as we are aiming for mid-well to well-done. If you wish it a rarer, temp it sooner and remove it from the oven when it is preferred for your family. 

Remove the roast from the oven when done, and allow to rest for five minutes before slicing. Use a sharp knife to slice. I used an electric knife as I like how easily it cuts through roast meats. I can also manage a much thinner slice of meat this way.

Serve while hot and enjoy with a canned gravy or prepackaged gravy mix. 

Ingredients:

Beef Roast: Sirloin beef roasts are a classic roast cut with a lot of flavor and are typically very tender. 

Fresh Garlic: Fresh garlic is an aromatic member of the allium family and is used with beef, adding to the taste with its earthiness.

Black Pepper: This spice adds bite to the potatoes and carrots. 

Potatoes: This recipe used russet potatoes, the preferred baking potato. Although roasted alongside the roast and not baked, these potatoes hold up well and don’t become overly mushy. 

Carrots: Sliced add sweetness and brightness in color to add overall vibrancy to this roast beef dinner. 

Red Onion: This has a subtle flavor and sweetness that lends itself well to roasting. Coupled with the potatoes and carrots, it adds a subtle flavor and spice to the overall dish. 

Substitutions or Add-Ins For the Garlic Beef Roast and Vegetable in Dutch Oven Dish.

Fresh Garlic: If you don’t like fresh garlic, you can get away with using garlic powder, not garlic salt. It will not have the same pungency level, but it will add to the beef and bring out a slight umami flavor. 

Black Pepper: This spice is peppery and best used in amounts suitable to your palette. If you prefer, a white and black pepper mix can be used with similar results. The white pepper offers a subtler flavor to black so that a blend will reduce the peppery nature of straight black pepper. 

Potatoes: Russet potatoes were used in this dish; however, any potato variety that holds up well to baking will suffice. If you don’t want to use potatoes, you can substitute them for another root vegetable. 

Carrots: This sweet vegetable is excellent because it adds a bright color to the otherwise dull-looking dinner dish. Let’s be honest: potatoes and roast beef need a splash of color. Carrots offer that. However, if you don’t like cooked carrots, you can sub for parsnips, celeriac, rutabaga, or fennel. (Note: the flavor of the finished dish will change depending on what root vegetables you use)

Red Onion: This sweet umami, flavored vegetable retains a bit of red color when roasted in the Dutch oven and adds a pleasant mouthful when paired with the garlicky roast. If you don’t wish to use chunks of onion in your dish, you can substitute any of the above vegetables for a fuller, more complete meal. 

Expert Tips and Serving Suggestions For This Garlic Beef Roast

Tip #1: If you have difficulty pushing the whole clove of garlic into the slice you made on the beef, you can slice it in half. Sometimes, they are just too big. Alternatively, you can poke another slice in the opposite direction in the first slice to shove the garlic. 

Tip #2: If you wish the potatoes and carrots to be a little firmer when finished, put them in when the meat has one hour remaining.

Tip #3: Serve the roast with a generous amount of gravy or seedy ancient grain mustard. 

Tip #4: Store unused roast in the fridge covered for sandwiches or dinner the next day. Can be stored in fridge up to four days.

Tip #5: Leftover roast vegetables make an okay reheated hash the next day. Store in fridge separate from beef overnight and cover well.

We hope you’ve enjoyed this easy Dutch Oven garlic roast beef with veg as much as we did! Please leave a comment below after trying the recipe.