Description
A cozy, classic Dutch oven pot roast featuring fall-apart tender chuck roast, carrots, and potatoes in a rich, savory gravy—perfect for a comforting family dinner.
Ingredients
- 3–4 lb boneless beef chuck roast
- 2 tbsp olive oil
- 1 large onion, diced
- 1 rib celery, diced
- 2 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 3 cups chicken stock
- 1 lb Yukon Gold potatoes, halved or quartered
- 1 lb carrots, diced
- 2 tbsp cornstarch
- Salt and pepper, to taste
Instructions
- Pat the roast dry and season it generously with salt and pepper.
- Preheat your oven to 300 °F.
- Heat the olive oil in a Dutch oven over medium‑high heat. Once hot, sear the roast undisturbed for 5–7 minutes per side until deeply browned. Transfer it to a plate.
- In the same Dutch oven, add onion, celery, and garlic. Sauté until softened, then stir in tomato paste and Worcestershire sauce. Pour in chicken stock and bring to a simmer.
- Return the roast to the pot, cover, and transfer to the oven. Braise for about 2 hours.
- Add potatoes and carrots, re-cover, and cook for another 1–1½ hours until the meat and vegetables are tender.
- Remove the roast and veggies to a platter; tent with foil to keep warm.
- Skim fat from the braising liquid; 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.
Notes
- Use red wine in place of some broth for deeper flavor.
- Store leftovers in an airtight container for up to 4 days in the fridge.
- Freeze only the meat and gravy, not the vegetables, for up to 3 months.
- Chuck roast is ideal due to its marbling and tenderness when braised.
- If meat is tough, it likely needs more cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 110mg
