Dutch Oven Pot Roast
A tender and flavorful pot roast braised low and slow in a Dutch oven, featuring succulent beef chuck, potatoes, and carrots, perfect for feeding a crowd.
Ingredients
For the pot roast
- 3–4 lb boneless beef chuck roast, trimmed of excess silver skin
- 2 tablespoons olive oil (can substitute vegetable oil)
- 1 large onion, diced
- 1 rib celery, diced
- 2 cloves garlic, smashed (or 1 teaspoon garlic paste)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 3 cups chicken stock (for deeper flavor, swap for beef stock or use 1 cup red wine + 2 cups stock)
- 1 lb Yukon Gold potatoes, halved or quartered depending on size
- 1 lb carrots, peeled and diced into 1–2 inch pieces
- 2 tablespoons cornstarch (for thickening)
- Salt and freshly ground black pepper, to taste
- Optional garnish: chopped parsley
Instructions
Preparation
- Preheat oven to 300°F. Pat the chuck roast dry with paper towels and season generously on all sides with salt and pepper.
- Heat the Dutch oven over medium-high heat. Add olive oil. When shimmering, sear the roast 5–7 minutes per side until a deep golden-brown crust forms. Transfer the roast to a plate and set aside.
- Lower heat to medium. Add the diced onion and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.
- Stir in the smashed garlic, tomato paste, and Worcestershire sauce and cook 1–2 minutes to caramelize the paste.
- Pour in the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pot (deglazing). Return the roast to the Dutch oven; the liquid should come about halfway up the meat. Bring to a gentle simmer on the stovetop.
Braising
- Cover the Dutch oven and transfer to the preheated oven. Braise for 2 hours.
- After 2 hours, add the halved potatoes and diced carrots around the roast. Cover tightly and continue cooking for another 1–1.5 hours, until the meat and vegetables are fork-tender.
- Remove the roast and vegetables to a platter and tent with foil to rest.
- Skim excess fat from the surface of the braising liquid. Place the pot over medium heat and simmer to reduce slightly if desired.
Thickening Gravy
- Mix 2 tablespoons cornstarch with about 3 tablespoons cold water to make a slurry. Whisk the slurry into the simmering liquid until the gravy thickens.
- Taste and adjust seasoning with salt and pepper.
- Slice or shred the roast and serve with the vegetables, spooning gravy over the top and finishing with parsley if you like.
Notes
For best results, allow the roast to rest before slicing; this keeps sliced meat moist. Serve over mashed potatoes, buttered egg noodles, or on crusty bread. Enjoy with a crisp green salad or braised green beans for contrast.