Dutch Oven Pot Roast
This Dutch Oven Pot Roast is the cozy one pot dinner I make when I want fall apart tender beef, soft carrots and potatoes, and a rich homemade gravy all in the same pot. The chuck roast slowly braises in the oven until it is juicy enough to shred with a fork.
Servings: 6 people
Calories: 200kcal
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
- Preheat and Prep the Meat: Preheat your oven to 300°F. Pat the chuck roast dry with paper towels—this helps achieve a better sear. Generously season all sides with salt and pepper.
- Sear the Roast: Heat 2 tablespoons olive oil in a large Dutch oven (6-8 quart size recommended) over medium-high heat. Once hot and shimmering, add the roast. Sear undisturbed for 5-7 minutes per side until a deep golden-brown crust forms. This step locks in juices and builds flavor - don't skip it! Remove the roast to a plate and set aside.
- Build the Flavor Base: Reduce heat to medium-low. Add the chopped onion and celery to the pot, scraping up any browned bits (fond) from the bottom—these add incredible depth. Cook for 8-10 minutes until softened and starting to caramelize. Stir in the smashed garlic, tomato paste, and Worcestershire sauce; cook for 1 more minute until fragrant.
- Deglaze and Braise: Pour in the chicken stock, stirring to deglaze the pot fully. Return the seared roast and any accumulated juices to the Dutch oven. Bring to a gentle boil, then cover tightly with the lid. Transfer to the preheated oven and braise for 2 hours at 300°F. The meat should start feeling tender at this point.
- Add Vegetables: Remove the pot from the oven. Add the diced potatoes and carrots, pushing them into the liquid for even cooking. Cover again and return to the oven for 1-1.5 hours more, or until the roast is fork-tender (it should shred easily) and veggies are soft but not mushy.
- Thicken the Gravy: Transfer the roast and vegetables to a serving platter, tenting with foil to keep warm. Skim excess fat from the pot's liquid if needed. Place the pot on the stovetop over medium heat and bring to a simmer. In a small bowl, whisk 2 tablespoons cornstarch with ¼ cup cold water until smooth. Gradually stir into the simmering liquid until the gravy thickens to your liking (about 2-3 minutes). Taste and adjust seasoning with salt or pepper.
- Serve: Slice or shred the roast, then pour the gravy over everything. Garnish with chopped fresh parsley if desired. Enjoy hot!
Notes
- Pat the roast dry before searing. Moisture prevents browning, so use paper towels first and season generously.
- Do not rush the sear. Let each side brown deeply before turning. This step builds the base flavor for the gravy.
- Keep the braise gentle. A low oven temperature helps the connective tissue break down slowly without drying out the meat.
- Add the vegetables later. Potatoes and carrots need time to cook, but adding them too early can make them mushy.
- Cook until it is truly fork-tender. If the roast feels tough, it usually needs more time, not less. Continue braising until it shreds easily.
- Thicken the gravy at the end. Remove the meat and vegetables first, then simmer the liquid and whisk in the cornstarch slurry until it reaches the texture you like.
Nutrition
Calories: 200kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 314mg | Potassium: 811mg | Fiber: 4g | Sugar: 8g | Vitamin A: 12749IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 1mg
