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Dutch Oven Pot Roast

Dutch Oven Pot Roast
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Indulge in the ultimate comfort meal with this Dutch Oven Pot Roast, a classic dish that’s perfect for family gatherings or cozy weekend dinners. This recipe features a succulent boneless beef chuck roast, slow-cooked to tender perfection alongside hearty carrots and Yukon gold potatoes, all bathed in a rich, savory gravy. The secret lies in the slow braising process, which allows the flavors to meld beautifully while ensuring the meat is fall-apart tender. With minimal cleanup required from this one-pot wonder, you’ll find yourself returning to this crowd-pleasing recipe time and again.

Ingredients

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  • 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)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 300°F. Pat dry the chuck roast and season generously with salt and pepper.
  2. In a preheated Dutch oven over medium/high heat, add olive oil and sear the roast on all sides until browned (about 5–7 minutes).
  3. Remove the roast and sauté diced onions and celery in the same pot until translucent (around 10 minutes). Add garlic, tomato paste, and Worcestershire sauce; cook for another minute.
  4. Pour in chicken stock, return the roast, bring to a boil, then cover and transfer to the oven. Braise for about 2 hours.
  5. Add carrots and potatoes; cover again and bake for an additional hour to hour-and-a-half until everything is tender.
  6. Serve hot with gravy poured over the top.

Nutrition

Find it online: https://chadrecipes.com/dutch-oven-pot-roast/

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