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Dutch Oven Pot Roast

A hearty and flavorful pot roast cooked to tender perfection in a Dutch oven, perfect for a comforting family meal.
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
  • to taste salt, pepper

Instructions
 

  • Preheat oven to 300°F. Pat the beef dry, season with salt and pepper.
  • Heat olive oil in a Dutch oven, sear the roast 5-7 minutes per side until golden. Remove and set aside.
  • Sauté onion and celery until softened, add garlic, tomato paste, and Worcestershire; cook 1 minute.
  • Deglaze with chicken stock, return roast, cover, and braise 2 hours in oven.
  • Add potatoes and carrots, cover, and cook 1-1.5 hours until tender.
  • Remove meat and vegetables, skim fat, simmer liquid, thicken gravy with cornstarch slurry, then serve.

Notes

Let the meat rest before shredding for best results.
Keyword Beef, Pot Roast