Juicy Dutch Oven Pot Roast
This juicy Dutch oven pot roast is slow‑cooked comfort food that yields fork‑tender beef in a rich broth with carrots, celery, onions and potatoes, perfect for cozy family dinners or Sunday meals.
Equipment
- Dutch Oven
Ingredients
Main Ingredients
- 3 lbs chuck roast trimmed
- 2 yellow onions sliced
- 4 cloves garlic smashed
- 3 carrots cut into chunks
- 3 celery stalks cut into chunks
- 4 Yukon Gold potatoes halved
- 3 cups beef broth low‑sodium
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- to taste salt
- to taste cracked pepper
Instructions
- Remove the chuck roast from the fridge and let it come to room temperature. Preheat the oven to 300°F (150°C). Season the roast generously with salt and cracked pepper on all sides.
- Place your Dutch oven over medium‑high heat on the stove. Add a drizzle of oil to the pot. Sear the seasoned roast on all sides until deeply browned, about 4‑5 minutes per side.
- Remove the roast and set aside. Add the sliced onions to the pot and cook until soft and golden, scraping up the browned bits from the bottom.
- Add the smashed garlic, tomato paste and Worcestershire sauce. Stir and cook for 1‑2 minutes until fragrant.
- Add the carrots, celery and potatoes to the pot. Place the roast back in and pour the beef broth over it, covering about two‑thirds of the meat. Nestle the fresh herbs around the roast.
- Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 3 to 3½ hours, basting the roast with the broth occasionally.
- Once the meat is fork‑tender and the vegetables are soft, carefully remove the pot from the oven. Transfer the roast and vegetables to a serving platter.
- Let the juices rest for a few minutes, then ladle over the roast and vegetables. Serve with crusty bread or mashed potatoes.
Notes
Letting the roast rest before cooking and slow‑cooking at low heat helps build rich flavor. This dish reheats well and can be frozen for future meals.