Dutch Oven Pot Roast

Pot Roast with carrots and potatoes in a Dutch Oven.

5 from 22 votes

This Pot Roast, cooked in a Dutch oven with carrots and potatoes, will become your favorite comforting one pot meal! Juicy meat and vegetables are slowly braised in flavorful gravy in the oven until fall-apart tender. It will be a great easy recipe for a family Sunday dinner!

Prep Time30

Cook Time4

Total Time4 30

Course: Dinner, Main Course

Cuisine: American

Servings: people

Calories: 200kcal

Author: Veronika's Kitchen

Ingredients

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
2 tablespoons cornstarch
salt, pepper to taste

Instructions

Pat dry a chuck roast and generously season it with salt and pepper.
Preheat the oven to 300°F.
Preheat a Dutch oven over medium/high heat and add 2 tbsp olive oil. When the oil is hot, place the chuck roast and let it sear on both sides for about 5-7 minutes or until the meat is deep brown color.
When done, transfer to a plate and set aside.
Reduce the heat to medium/low and add chopped onion and celery. Cook for about 10 minutes or until they are translucent and start to caramelize.
Then add 2 cloves smashed garlic, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce. Stir and let cook for another minute.
Pour 3 cups chicken stock and return the seared meat with the juices.
Bring it liquids to boil, cover the pot with a lid, and transfer to the preheated oven.
Braise at 300°F for 2 hours or until the meat starts to become tender.
Add diced carrots and potatoes and push them into the broth. Cover with the lid again and continue baking for another 1-1 ½ hours or until the meat is falling apart and the vegetables are tender.
Take the pot out of the oven and transfer the meat with the vegetables to a serving plate and cover with the foil, to keep it warm.
Scoop out some excess fat from the remaining liquid and bring it back to boil on the stove.
Then lower the heat to medium/low and let simmer.
Mix 2 tbsp cornstarch with ¼ cup water. Gradually pour the mixture into the pot until the gravy thickens to the desired consistency.
Pour the gravy over meat and the vegetables and serve.

Notes

Browning the meat. Don’t skip this part! Browning the meat is a very important step that provides a lot of flavor to the dish. To get the best results, sear it on medium/high heat undisturbed for 5-7 minutes per side.
Deglaze the pot. After you brown the meat, you will have some burned bits on the bottom of the pot. When you add chicken stock, make sure to scrub the bottom to get all the bits, they will provide the most flavor.
Make ahead. This is a great recipe to make a day before. When it cools off, just transfer to an air-tight container and refrigerate. Next day, just scoop out any solidify fat, transfer back to a pot and reheat in the oven or on the stove top.
How to store. You can refrigerate it in an air-tight container for 3-4 days.
How to freeze. I would highly suggest to freeze only meet with gravy without vegetables, as it will store better. Just transfer the meat with gravy to a freezer-safe air-tight container or a bag and freeze for up to 3 months. To thaw, just leave in the fridge overnight.

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