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Dutch Oven Pot Roast

Dutch Oven Pot Roast
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This Dutch Oven Pot Roast is the epitome of comfort food, perfect for family gatherings or cozy weeknight meals. Featuring a succulent beef chuck roast slow-cooked with vibrant vegetables and a rich, savory gravy, this dish promises to warm your heart and satisfy your cravings. The slow braising method infuses every bite with flavor while ensuring the beef remains tender and juicy. Not only is it easy to prepare with minimal hands-on time, but it’s also adaptable to suit your family’s preferences. Serve it alongside classic sides like mashed potatoes or fresh green beans for an unforgettable dining experience.

Ingredients

Scale
  • 3–4 lbs boneless beef chuck roast
  • 2 tbsp olive oil
  • 1 large onion (diced)
  • 1 rib celery (diced)
  • 2 cloves garlic (smashed)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 3 cups chicken stock
  • 1 lb Yukon gold potatoes (halved or quartered)
  • 1 lb carrots (diced)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 300°F.
  2. Season the chuck roast with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat; sear the roast on both sides for 5-7 minutes until browned.
  4. Remove the roast and sauté diced onion and celery until translucent.
  5. Stir in garlic, tomato paste, and Worcestershire sauce; cook until fragrant.
  6. Return the meat to the pot, add chicken stock, bring to a boil, cover, and transfer to the oven.
  7. Braise for about 2 hours, then add carrots and potatoes; cover and continue cooking for another 1-1½ hours until tender.
  8. Remove from oven; prepare gravy by thickening cooking liquid as desired.
  9. Serve hot with gravy poured over meat and vegetables.

Nutrition

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