Name: Slow-Braised Dutch Oven Pot Roast
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
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, halved or quartered; 1 pound carrots, peeled and diced into 1–2 inch pieces; 2 tablespoons cornstarch; Salt and freshly ground black pepper, to taste

Description

A comforting slow-braised pot roast with tender beef, potatoes, and carrots, perfect for chilly nights and family 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, halved or quartered
1 pound carrots, peeled and diced into 1–2 inch pieces
2 tablespoons cornstarch
Salt and freshly ground black pepper, to taste

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Instructions

Preheat oven to 300°F. Pat the roast dry with paper towels and season generously with salt and pepper on all sides.
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast 5–7 minutes per side, rotating to brown all surfaces. Transfer the roast to a plate and set aside.
Reduce heat to medium-low. Add the diced onion and celery to the pot and sauté 8–10 minutes until softened and beginning to brown. Stir in the smashed garlic, tomato paste, and Worcestershire sauce and cook about 1 minute to bloom the tomato paste.
Pour in the chicken stock to deglaze, scraping the brown bits from the bottom with a wooden spoon. Return the roast and any accumulated juices to the pot. Bring the liquid to a gentle simmer, cover, and transfer to the oven. Braise for 2 hours.
After 2 hours, add the halved potatoes and diced carrots, making sure they’re mostly submerged. Tightly cover and continue cooking 1–1.5 hours more, until the roast is fork-tender and the vegetables are soft but intact.
Remove the roast and vegetables to a serving platter and tent loosely with foil. Place the Dutch oven on the stovetop over medium heat and bring the remaining liquid to a simmer. Whisk the cornstarch with 2–3 tablespoons cold water to make a slurry, then slowly whisk it into the simmering liquid until the gravy thickens.
Rest the roast 10–15 minutes, then slice against the grain or shred with forks. Serve with the vegetables and pour the gravy over top.

Notes

For a richer braise, substitute beef stock or a mix of half red wine and half stock. Use arrowroot for a gluten-free gravy.

Prep Time: 15 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Braising
Cuisine: American