Description
This Dutch Oven Pot Roast is the ultimate cozy comfort food. Tender, juicy chuck roast is slow-braised with carrots and potatoes in a rich, savory gravy – all in one pot!
Ingredients
- 3–4 pounds boneless beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 rib celery, diced
- 2 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 3 cups chicken stock
- 1 pound Yukon gold potatoes, cut in halves or quarters
- 1 pound carrots, diced
- 2 tablespoons cornstarch
- Salt and pepper, to taste
Instructions
1. Preheat your oven to 300°F. Pat the chuck roast dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 5-7 minutes per side until deeply browned. Transfer to a plate.
3. Reduce heat to medium-low. Add onion and celery to the pot, scraping up browned bits. Cook 8-10 minutes until softened and lightly caramelized.
4. Stir in garlic, tomato paste, and Worcestershire sauce. Cook for 1 minute until fragrant.
5. Pour in chicken stock to deglaze the pot. Return roast and juices to the pot. Bring to a simmer, cover, and transfer to oven. Braise for 2 hours.
6. Remove from oven. Add potatoes and carrots, pushing into liquid. Cover and return to oven for 1 to 1.5 hours more, until roast is fork-tender and vegetables are soft.
7. Transfer roast and vegetables to a platter. Skim fat from braising liquid. Simmer on stovetop. Mix cornstarch with water and stir into simmering liquid to thicken gravy.
8. Slice or shred roast and serve with vegetables and gravy. Garnish with fresh parsley if desired.
Notes
For best results, take time to deeply brown the meat – it builds flavor.
A cast iron Dutch oven ensures even braising, but any oven-safe heavy pot will work.
To boost flavor, add red wine during deglazing or bay leaves for herb depth.
This dish is excellent made ahead and tastes even better the next day.
Store leftovers in an airtight container in the fridge for 3-4 days or freeze meat with gravy (without vegetables) for up to 3 months.
Nutrition
- Serving Size: 1 portion
- Calories: 200
- Sugar: 8g
- Sodium: 314mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 4mg