Description
Indulge in the comforting warmth of this Dutch Oven Pot Roast, a classic dish that combines tender beef, savory vegetables, and a rich gravy. Perfect for family gatherings or cozy nights in, this recipe ensures that every bite is bursting with flavor. The slow-cooking method allows the flavors to meld beautifully while keeping the meat juicy and succulent. Gather your loved ones around the table and treat them to this heartwarming meal that is as easy to prepare as it is delicious.
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 (cut in halves or quarters)
- 1 pound carrots (diced)
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F.
- Season the chuck roast with salt and pepper, then sear it in olive oil in a Dutch oven until golden brown on all sides. Remove and set aside.
- In the same pot, cook diced onion and celery until softened. Stir in smashed garlic, tomato paste, and Worcestershire sauce.
- Deglaze with chicken stock; return the roast to the pot. Bring to a gentle boil, cover, and transfer to the oven for about two hours.
- Add potatoes and carrots; cover again and cook for another hour until fork-tender.
- Transfer meat and veggies to a platter, thicken remaining liquid with cornstarch mixed with water over medium heat.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg