Description

This Dutch Oven Pot Roast is the epitome of comfort food, offering tender, juicy beef simmered with hearty vegetables in a rich, savory gravy. Perfect for family gatherings or cozy weeknight dinners, it’s an effortless one-pot meal that fills your kitchen with mouthwatering aromas.

Ingredients

Scale

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, halved or quartered
1 pound carrots, diced
Salt and pepper to taste

Instructions

Preheat the oven to 300°F. Pat the chuck roast dry and season with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for about 5-7 minutes on each side until golden brown. Remove from pot.
In the same pot, add onion and celery; cook until softened (8-10 minutes). Stir in garlic, tomato paste, and Worcestershire sauce; cook for 1 additional minute.
Deglaze with chicken stock and return the roast to the pot. Bring to a gentle boil; cover tightly and transfer to the oven.
Braise for 2 hours until tender. Add potatoes and carrots; cover and return to oven for another 1-1.5 hours.
To thicken gravy, remove roast and veggies; skim fat from liquid. Whisk cornstarch with cold water; stir into simmering liquid until thickened (2-3 minutes).
Serve sliced or shredded with gravy over the top.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Dinner
Method: Braised
Cuisine: American

Nutrition

Serving Size: 1 cup (approximately 300g)
Calories: 450
Sugar: 4g
Sodium: 800mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 35g
Cholesterol: 110mg

Keywords: Choose a quality chuck roast for optimal tenderness. Allow the roast to rest before slicing to retain juices. Feel free to customize vegetables like adding parsnips or turnips.