Description
A comforting Dutch oven pot roast featuring tender beef and hearty vegetables, perfect for cozy dinners.
Ingredients
- 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 to taste
Instructions
- Preheat your oven to 300°F. Pat the chuck roast dry with paper towels and season generously with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the roast and sear each side for 5-7 minutes until golden-brown. Remove and set aside.
- Lower the heat to medium-low. Add the diced onion and celery, cooking until softened for about 8-10 minutes. Stir in the garlic, tomato paste, and Worcestershire sauce for one more minute.
- Pour in the chicken stock to deglaze the pot. Return the roast with juices, bring to a gentle boil, then cover and transfer to the oven. Braise for 2 hours.
- After 2 hours, add the halved potatoes and diced carrots, ensuring they’re submerged in the liquid. Cover tightly and cook for an additional 1-1.5 hours, or until everything is tender.
- Transfer the roast and vegetables to a platter. Skim excess fat from the braising liquid, simmer on the stovetop, then whisk cornstarch with cold water and stir into the simmering liquid until thickened.
- Slice or shred the roast, pour gravy over it, and enjoy hot!
Notes
Letting the meat rest before slicing enhances juiciness. Feel free to experiment with different vegetables and herbs.