Description
Dutch Oven Pot Roast is the quintessential comfort food that brings warmth and joy to any family gathering. This one-pot wonder features succulent beef, rich gravy, and a delightful medley of vegetables, all slowly cooked to perfection. The slow cooking process ensures fall-apart tenderness and allows the flavors of herbs and spices to permeate every bite. Whether it’s a cozy weeknight dinner or a special Sunday meal, this recipe promises to satisfy your cravings with hearty goodness.
Ingredients
Scale
- 3–4 lbs 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 lb Yukon gold potatoes (halved or quartered)
- 1 lb carrots (diced)
- 2 tablespoons cornstarch
- Salt and pepper to taste
Instructions
- Preheat oven to 300°F. Pat the chuck roast dry and season with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until golden brown. Remove and set aside.
- In the same pot, add onion and celery; cook until softened. Stir in garlic, tomato paste, and Worcestershire sauce.
- Deglaze with chicken stock, return the roast to the pot, cover, and braise for about 2 hours.
- Add potatoes and carrots; cover again and bake for an additional hour until tender.
- Remove roast and vegetables; thicken gravy on the stovetop with cornstarch mixed in water until desired consistency.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg