Description
A hearty and flavorful pot roast cooked in a Dutch oven for tender, juicy meat and rich gravy.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 carrots, sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F.
- Season the beef chuck roast with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the roast on all sides until browned, about 4-5 minutes per side.
- Remove the roast and set aside.
- Add onions, carrots, celery, and garlic to the pot. Cook for 5 minutes.
- Stir in tomato paste, Worcestershire sauce, beef broth, and red wine.
- Return the roast to the pot and add rosemary and thyme.
- Cover and transfer to the oven. Cook for 3-4 hours until tender.
- Remove the roast and vegetables. Let rest before slicing.
- Strain the liquid and reduce on the stove for gravy.
Notes
- Use a well-marbled chuck roast for best results.
- For a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the reduced liquid.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Dutch oven pot roast, beef roast, slow-cooked beef, comfort food