Description

Indulge in the ultimate comfort food with this Dutch Oven Pot Roast recipe. This one-pot meal promises to delight your family and friends with its rich flavors and tender beef. A succulent chuck roast is slow-cooked to perfection alongside hearty vegetables such as potatoes and carrots, all enveloped in a savory gravy. Ideal for family dinners or gatherings, this dish not only warms the heart but also satisfies the palate. Minimal prep time ensures you can create a mouthwatering meal without spending hours in the kitchen. Elevate your dining experience by pairing it with fresh bread or a vibrant salad, making this pot roast a centerpiece everyone will love.

Ingredients

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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

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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 large Dutch oven over medium-high heat. Sear the roast on all sides until golden brown, about 5-7 minutes per side. Remove from pot.
Lower heat to medium-low and add onion and celery, cooking until softened (8-10 minutes). Stir in garlic, tomato paste, and Worcestershire sauce; cook for another minute.
Pour in chicken stock to deglaze the pot, scraping up browned bits. Return seared roast to the pot.
Cover tightly and braise in the oven for 2 hours.
Add potatoes and carrots, cover again, and continue cooking for an additional 1-1.5 hours until both meat is tender and vegetables are soft.
Remove from oven; transfer roast and veggies to a serving platter.
If desired, 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 serving
Calories: 450
Sugar: 4g
Sodium: 800mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 36g
Cholesterol: 120mg