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Dutch Oven Pot Roast

Dutch Oven Pot Roast
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Indulge in the warmth and comfort of a classic Dutch Oven Pot Roast, perfect for family gatherings or cozy dinners at home. This one-pot meal features succulent beef chuck roast slow-braised with hearty vegetables like carrots and Yukon gold potatoes, all enveloped in a rich, flavorful gravy. The magic lies in the slow cooking process, allowing the flavors to meld beautifully while tenderizing the meat to perfection. Whether you’re an experienced cook or a novice, this easy recipe will guide you through each step for an unforgettable dining experience.

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. Pat dry the chuck roast and season generously with salt and pepper.
  2. Preheat the oven to 300°F (150°C).
  3. Heat olive oil in a Dutch oven over medium-high heat; sear the roast for 5–7 minutes on each side until browned.
  4. Remove roast; sauté diced onion and celery until translucent.
  5. Add garlic, tomato paste, Worcestershire sauce; cook for an additional minute.
  6. Pour in chicken stock; return the roast and juices to the pot.
  7. Bring to a boil, cover, and transfer to the oven.
  8. Braise for about two hours until tender; add carrots and potatoes, cover, and continue baking for another hour or until everything is cooked through.
  9. Skim fat from the liquid; simmer on the stove.
  10. Thicken gravy with a cornstarch-water mixture and serve over roast.

Nutrition

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