Description

Dutch Oven Pot Roast is the ultimate comfort meal, perfect for family gatherings or cozy weeknight dinners. This hearty dish features a tender beef chuck roast simmered with vibrant vegetables in a rich, savory gravy. The simplicity of preparing everything in one pot means you can spend more time with your loved ones while dinner cooks to perfection. Whether you’re treating yourself or hosting friends, this recipe guarantees satisfaction and warmth with every bite.

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

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Instructions

Preheat your 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 on each side until golden brown, then set aside.
Reduce heat to medium-low, add onion and celery, and cook for 8-10 minutes until softened. Stir in garlic, tomato paste, and Worcestershire sauce; cook for another minute.
Deglaze with chicken stock, return the roast to the pot, cover tightly, and braise for about two hours in the oven.
Add potatoes and carrots into the pot, cover again, and continue cooking for an additional hour to an hour-and-a-half until everything is fork-tender.
Remove the roast and veggies; thicken gravy with cornstarch mixed with cold water before serving.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Main
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 4g
Sodium: 650mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 25g
Cholesterol: 85mg