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Dutch Oven Pot Roast

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A comforting and mouthwatering dish featuring succulent beef, tender vegetables, and a rich, flavorful gravy, perfect for family meals.

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)
  • 2 tablespoons cornstarch
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Pat the chuck roast dry and season generously with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat and sear the roast on each side for 5-7 minutes until golden brown.
  4. Remove roast from the pot and set aside. Reduce heat to medium-low, add onion and celery, and sauté for 8-10 minutes until softened.
  5. Add garlic, tomato paste, and Worcestershire sauce, and cook for an additional minute.
  6. Deglaze the pot with chicken stock, return seared roast to the pot, cover tightly, and braise in the oven for about two hours.
  7. Add potatoes and carrots to the pot and continue cooking for an additional hour until fork-tender.
  8. Remove the roast and veggies, mix cornstarch with water, stir into the pot, and cook until bubbling and thickened before serving.

Notes

For the best flavor, don’t rush the searing process. Add fresh herbs during braising for enhanced flavor.

Nutrition

Find it online: https://yummyfirst.com/dutch-oven-pot-roast/