Description

Dutch Oven Pot Roast is the epitome of comfort food, perfect for family gatherings or a cozy weeknight dinner. This dish features succulent beef chuck roast braised with vibrant vegetables in a rich gravy, filling your kitchen with delightful aromas. The one-pot cooking method makes it easy to prepare and clean up, while the slow braising process ensures that every bite is tender and packed with flavor. Enjoy leftovers in various creative ways, from sandwiches to soups, making this recipe a versatile option for any meal.

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)
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 300°F.
Pat the chuck roast dry and season generously with salt and pepper.
In a Dutch oven, heat olive oil over medium-high heat and sear the roast on all sides until golden brown, about 5-7 minutes per side. Remove the roast and set aside.
Lower the heat and cook diced onion and celery until softened. Stir in garlic, tomato paste, and Worcestershire sauce for an additional minute.
Deglaze with chicken stock, return the roast to the pot, cover tightly, and braise in the oven for about 2 hours.
Add diced potatoes and carrots; cover again and cook for another hour or until fork-tender.
To thicken the gravy, skim excess fat from the liquid, bring it to a simmer on the stovetop, then whisk in cornstarch mixed with cold water until desired thickness is achieved.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main
Method: Braising
Cuisine: American

Nutrition

Serving Size: Approximately 1 cup (240g)
Calories: 450
Sugar: 4g
Sodium: 800mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 35g
Cholesterol: 95mg