I bring you a cozy, classic Dutch oven pot roast cooked low and slow until the chuck roast is fall-apart tender, braised together with carrots, potatoes, and a rich gravy—perfect for a comforting family dinner.

Why You’ll Love This Recipe

I adore how effortlessly the flavors meld in this one-pot wonder. The seared beef develops a deep, savory crust, the veggies soak up all that braised goodness, and thickening the finishing sauce with cornstarch gives it just the right consistency. It’s simple, reassuring comfort food that always excites everyone at the table.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3–4 lb boneless beef chuck roast
2 tablespoon olive oil
1 large onion, diced
1 rib celery, diced
2 cloves garlic, smashed
2 tablespoon tomato paste
1 tablespoon Worcestershire sauce
3 cups chicken stock
1 lb Yukon Gold potatoes, halved or quartered
1 lb carrots, diced
2 tablespoon cornstarch
Salt and pepper, to taste

directions

Pat the roast dry and season it generously with salt and pepper.
Preheat the oven to 300°F.
Heat the olive oil in a Dutch oven over medium-high heat. Once hot, I sear the roast undisturbed for 5–7 minutes per side until deeply browned, then transfer it to a plate.
Lower the heat to medium-low, add onion and celery, and sauté until translucent, around 10 minutes.
Stir in garlic, tomato paste, and Worcestershire sauce; cook for another minute.
Pour in the stock, scraping up the browned bits, then nestle the roast back in. Bring to a boil.
Cover and transfer the pot to the oven. Braise for 2 hours.
Add potatoes and carrots, submerge them into the broth, cover again, and bake for an additional 1–1½ hours, or until the meat falls apart and vegetables are tender.
Remove the roast and veggies to a platter and tent with foil to keep warm.
Skim fat from the braising liquid and bring it to a boil on the stove. Whisk together cornstarch and ¼ cup water, then slowly stir it in until the gravy thickens.
Serve the roast and vegetables drizzled with the rich gravy.

Servings and timing

Servings: Makes about 6 hearty portions
Prep time: 30 minutes
Cook time: 3½ to 4 hours
Total time: Approximately 4½ hours

Variations

I sometimes swap in red wine for part of the stock to deepen the flavor.
Short ribs work wonderfully instead of chuck roast; I just adjust the cooking time accordingly.
For a twist, I add herbs like thyme and bay leaf or mix in parsnips or turnips with the vegetables.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I gently warm it on the stove over medium heat or in the oven at 300°F until heated through. If I freeze the dish, I leave out the potatoes (they don’t reheat well) and store the beef and gravy for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

What cut of beef is best for pot roast?

I always choose chuck roast because it’s marbled, economical, and becomes incredibly tender after slow braising.

Can I make this ahead of time?

Absolutely. I often cook it a day in advance. Once cooled, I refrigerate it, then skim the fat and reheat before serving.

Why is my pot roast tough?

That usually means it needs more time in the oven. If the meat doesn’t fall apart easily, I just return it to the oven and continue braising until tender.

Do I need to use a Dutch oven?

Yes, I prefer a Dutch oven because it distributes heat evenly and retains moisture, which is key for a successful braise.

How do I thicken the gravy?

I whisk together 2 tablespoons of cornstarch with ¼ cup of water and stir it into the simmering braising liquid until the gravy thickens to my liking.

Conclusion

This Dutch oven pot roast is my go-to for when I want hearty, homey comfort food. It fills my kitchen with incredible aromas and delivers tender meat and flavorful vegetables in every bite. Whether for a Sunday dinner or a cozy night in, this recipe always hits the spot.