Description
This Dutch Oven Pot Roast is slow-braised until melt-in-your-mouth tender with hearty vegetables and a rich savory gravy. A classic comforting family dinner perfect for weekends or special meals.
Ingredients
Scale
Ingredients
- 3 lb chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 onion, cut into chunks
- 3 cloves garlic, smashed
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 4 carrots, cut into pieces
- 1 lb baby potatoes
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
Instructions
- Preheat oven: Preheat oven to 160°C / 325°F.
- Season roast with salt, pepper, and garlic powder.
- Sear: Heat olive oil in a Dutch oven over medium-high heat. Sear roast on all sides until browned. Remove and set aside.
- Add onion and garlic to the pot and sauté 2–3 minutes.
- Stir in tomato paste, then pour in beef broth and Worcestershire sauce, scraping the bottom.
- Return roast to pot and add carrots, potatoes, thyme, and bay leaf.
- Cover and transfer to oven. Cook 3–3½ hours until fork tender.
- Rest 10 minutes before slicing. Spoon gravy over top and serve.
Notes
For thicker gravy, remove 1 cup liquid and whisk with 1 tbsp cornstarch, then simmer. Add mushrooms for extra flavor. Leftovers make great sandwiches the next day.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Dutch Oven
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 560
- Sugar: 5g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 135mg
Keywords: pot roast, dutch oven roast, classic beef roast, sunday dinner
