Description

Dutch Oven Pot Roast is the ultimate comfort meal, perfect for family dinners or special occasions. This hearty one-pot wonder features a succulent beef chuck roast that becomes melt-in-your-mouth tender through slow braising. Infused with aromatic vegetables like onions, carrots, and Yukon gold potatoes, each bite bursts with rich flavor, complemented by a savory gravy that ties it all together. With minimal prep and straightforward steps, this recipe is ideal for cooks of all skill levels. Serve it family-style or over creamy mashed potatoes for an unforgettable dining experience that will warm your heart and home.

Ingredients

Scale

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 (halved or quartered)
1 pound carrots (diced)

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Instructions

Preheat oven to 300°F. Pat roast dry and season with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 5-7 minutes per side until golden brown; remove from pot.
In the same pot, add onion and celery; cook until softened. Stir in garlic, tomato paste, and Worcestershire sauce until fragrant.
Deglaze with chicken stock, return the roast to the pot, cover tightly, and braise in the oven for about 2 hours.
Add potatoes and carrots, cover again, and continue cooking for another hour until fork-tender.
Remove roast and veggies; thicken gravy on stovetop with cornstarch mixed with cold water if desired.
Serve hot over potatoes or crusty bread.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main
Method: Braised
Cuisine: American

Nutrition

Serving Size: Approximately 1 cup (245g)
Calories: 450
Sugar: 5g
Sodium: 640mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 35g
Cholesterol: 90mg