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Dutch Oven Pot Roast

Melt-in-Your-Mouth Dutch Oven Pot Roast for Cozy Nights

This Dutch Oven Pot Roast is a comforting one-pot meal perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3-4 pounds boneless beef chuck roast Opt for a beautifully marbled cut.
For the Gravy
  • 2-3 tablespoons olive oil Can substitute with vegetable oil.
  • 1 medium onion Chopped; consider shallots or leeks for a twist.
  • 1 stalk celery Diced; can be omitted if not on hand.
  • 2-3 cloves garlic Minced; feel free to increase for more flavor.
  • 2 tablespoons tomato paste Adds richness; can be omitted if desired.
  • 2 tablespoons Worcestershire sauce Critical for umami flavor.
  • 4 cups chicken stock Beef stock can also be used.
For the Vegetables
  • 4-6 Yukon Gold potatoes Quartered; no peeling needed.
  • 3-4 carrots Chopped; both baby carrots and larger works.
For Thickening
  • 2 tablespoons cornstarch Mix with water for a slurry.
  • seasoning Salt and pepper to taste.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C) and pat the chuck roast dry. Season generously with salt and pepper.
  2. Heat 2-3 tablespoons of olive oil in a large Dutch oven and sear the roast for 5-7 minutes on each side until golden brown. Remove roast.
  3. In the same pot, add one chopped onion and one diced celery stalk. Sauté for 8-10 minutes, then add minced garlic, tomato paste, and Worcestershire sauce for another minute.
  4. Pour in 4 cups of chicken stock and return the seared chuck roast to the pot, cover, and braise in the oven for 2 hours.
  5. After 2 hours, add quartered Yukon Gold potatoes and chopped carrots around the roast, cover, and return to oven for 1-1.5 hours.
  6. Transfer roast and vegetables to a platter. Skim fat from remaining liquid, mix cornstarch with water, stir into the pot, and simmer until thickened.
  7. Slice or shred the roast, serve with gravy, and garnish with fresh parsley if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

Let the roast rest for at least 10-15 minutes before slicing to keep the juices intact.

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