Description
Indulge in the ultimate comfort food with this Dutch Oven Pot Roast. This hearty, one-pot meal features succulent beef chuck roast that becomes fall-apart tender through slow cooking, surrounded by flavorful root vegetables. The rich gravy, created from the savory drippings, enhances every bite, making it perfect for family gatherings or cozy weeknight dinners. With minimal prep and straightforward steps, this recipe is as easy as it is delicious. Serve it alongside mashed potatoes, crusty bread, or a fresh salad for a complete meal that will leave everyone satisfied.
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)
Instructions
- Preheat the 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 and sear the roast until golden brown on all sides.
- Remove the roast and add onions and celery to build flavor; cook until softened.
- Stir in garlic, tomato paste, and Worcestershire sauce; cook briefly until fragrant.
- Deglaze with chicken stock, return the roast to the pot, cover, and braise in the oven for about 2 hours.
- Add potatoes and carrots; cover and continue cooking for another hour to an hour-and-a-half until tender.
- For gravy, skim fat from liquid, simmer on stovetop, whisk in cornstarch mixed with water until thickened.
- Prep Time: 20 minutes
- Cook Time: Approximately 4 hours
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg