Description
Dutch Oven Pot Roast is the epitome of comfort food, perfect for family gatherings or cozy evenings at home. This dish combines succulent beef chuck roast with tender vegetables and a rich, savory gravy that will warm your heart and satisfy your taste buds. With straightforward preparation steps, this one-pot meal allows flavors to meld beautifully while keeping cleanup effortless. Whether you’re serving it over creamy mashed potatoes or alongside crusty bread, this pot roast promises to be a hit at your dinner table. Enjoy the delicious leftovers—the flavors only improve with time!
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 (cut in halves or quarters)
- 1 pound carrots (diced)
- 2 tablespoons cornstarch
- Salt and pepper to taste
Instructions
- Preheat oven to 300°F. Pat the chuck roast dry and season generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 5-7 minutes per side until browned. Remove from pot.
- In the same pot, add onion and celery; cook for 8-10 minutes until softened. Stir in garlic, tomato paste, and Worcestershire sauce.
- Pour in chicken stock to deglaze the pot, then return the roast along with juices. Bring to a gentle boil, cover tightly, and transfer to oven. Braise for 2 hours.
- Add potatoes and carrots; cover and return to oven for another 1-1.5 hours until tender.
- Transfer roast and vegetables to a platter; skim fat from liquid in the pot. On stovetop, simmer liquid, whisk cornstarch with cold water until smooth, then stir into liquid until thickened.
- Serve sliced or shredded roast topped with gravy.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg