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Dutch Oven Pot Roast

A hearty and flavorful slow-cooked beef roast with vegetables and rich gravy, perfect for cozy dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Dutch
Servings 6 servings
Calories 650 kcal

Ingredients
  

Meat

  • 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 (cut in halves or quarters)
  • 1 pound carrots (diced)
  • 2 tablespoons cornstarch

Salt and Pepper

Instructions
 

  • Preheat oven to 300°F. Season the beef with salt and pepper. Sear in hot oil until browned, then set aside.
  • Sauté onion and celery in the same pot until softened. Add garlic, tomato paste, and Worcestershire; cook briefly.
  • Deglaze with chicken stock, return beef, cover, and braise in oven for 2 hours.
  • Add potatoes and carrots, cover, and cook for 1-1.5 hours until tender.
  • Remove meat and vegetables, then simmer liquid. Thicken gravy with cornstarch mixed in water. Serve sliced or shredded with gravy.

Notes

For best flavor, let the roast rest before shredding. Adjust seasoning as needed.
Keyword Beef, Slow Cook