Description
Indulge in the cozy warmth of a Dutch Oven Pot Roast, a quintessential comfort food that promises to satisfy during any gathering. This recipe features succulent beef chuck roast, slow-cooked to perfection with hearty vegetables and bathed in a rich, flavorful gravy.
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)
- 2 tablespoons cornstarch
Instructions
- Preheat oven to 300°F. Pat the chuck roast dry and season well with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for about 5-7 minutes per side until browned; remove and set aside.
- Reduce heat, add onion and celery, cooking until soft. Stir in garlic, tomato paste, and Worcestershire sauce.
- Deglaze with chicken stock, returning the roast and juices to the pot. Cover and braise for 2 hours.
- Add potatoes and carrots; cover again and cook for another hour or until tender.
- To thicken the gravy, mix cornstarch with cold water; stir into simmering liquid until desired thickness is reached.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg