Description
This classic Dutch Oven Pot Roast recipe delivers a tender, flavorful beef chuck roast braised low and slow with aromatic vegetables and a rich gravy. Perfect for a comforting family dinner, this one-pot meal features seared beef, carrots, potatoes, and a savory tomato and Worcestershire-based broth.
Ingredients
Scale
Beef and Seasoning
- 3-4 pounds boneless beef chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, diced
- 1 rib celery, diced
- 2 cloves garlic, smashed
- 1 pound Yukon gold potatoes, halved or quartered
- 1 pound carrots, diced
Liquids and Flavor Enhancers
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 3 cups chicken stock
Instructions
- Preheat and Season: Preheat your oven to 300°F. Pat the beef chuck roast dry with paper towels, then generously season both sides with salt and pepper to enhance flavor and aid in browning.
- Sear the Roast: Heat olive oil in a Dutch oven over medium-high heat. Once hot, sear the beef roast for 5-7 minutes on each side, until it develops a deep golden-brown crust. Remove the roast from the pot and set aside.
- Sauté Vegetables: In the same Dutch oven, add the diced onion and celery. Cook over medium heat until the vegetables soften and become translucent, about 5 minutes. Stir in the smashed garlic, tomato paste, and Worcestershire sauce, cooking for another 1-2 minutes until fragrant.
- Deglaze and Braise: Pour in the chicken stock to deglaze the pot, scraping up any browned bits stuck to the bottom. Return the roast to the Dutch oven, ensuring it sits in the liquid. Cover tightly with a lid and place in the preheated oven. Braise for about 2 hours, allowing the meat to tenderize slowly.
- Add Root Vegetables: After 2 hours, add the halved Yukon gold potatoes and diced carrots to the pot. Cover again and continue cooking in the oven for an additional hour, or until the vegetables are fork-tender and the meat pulls apart easily.
- Finish the Gravy: Remove the roast and vegetables from the Dutch oven and keep warm. If desired, place the Dutch oven on the stovetop over medium heat and thicken the cooking liquid with a slurry of cornstarch and cold water, stirring until the gravy reaches your preferred consistency.
- Serve: Slice or shred the roast and serve it hot alongside the carrots and potatoes, spooning the rich gravy over the top. This dish pairs wonderfully with crusty bread to soak up the flavorful sauce.
Notes
- For extra flavor, marinate the roast with Worcestershire sauce and some herbs overnight before cooking.
- If a thicker gravy is desired, gradually add cornstarch slurry and stir continuously to avoid lumps.
- Leftover pot roast can be refrigerated up to 3 days or frozen for up to 3 months.
- Using a meat thermometer, the roast should be tender and have an internal temperature around 190-200°F after braising.
