Dutch Oven Pot Roast
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!
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
Tips for best results:
- Don't Rush the Sear: Browning the meat properly creates fond that enhances the gravy's flavor.
- Choose the Right Pot: A heavy Dutch oven retains heat evenly for perfect braising. If yours isn't cast iron, ensure it's oven-safe up to 300°F.
- Test for Doneness: The roast is ready when it reaches an internal temperature of 195-205°F and shreds easily.
- Wine-Infused: Add red wine in Step 4 for a richer, more complex sauce, inspired by classic French techniques.
- Veggie Boost: Stir in mushrooms or green beans during the last hour for added nutrition and texture.
- Herb Twist: Experiment with bay leaves or oregano for different flavor profiles.
- Slow Cooker Adaptation: Sear on the stovetop, then transfer to a slow cooker on low for 6-8 hours.
- 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.
- How to reheat. You can reheat it in a pot or a skillet over medium heat.
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
