Dutch Oven Pot Roast cooked low and slow with carrots and potatoes for a tender, flavorful one-pot comfort dish.

Scale

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 diced

2 tablespoons cornstarch

salt, pepper to taste

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1. Preheat oven to 300°F and pat roast dry. Season well.

2. Heat oil in Dutch oven and sear roast on all sides.

3. Add onion and celery; cook and scrape browned bits.

4. Stir in garlic, tomato paste, and Worcestershire.

5. Add chicken stock and return roast to pot; cover and braise 2 hours.

6. Add potatoes and carrots; braise 1–1.5 hours more.

7. Remove roast and vegetables; simmer liquid.

8. Whisk cornstarch with cold water and add to pot to thicken gravy.

9. Serve roast sliced or shredded with gravy poured over.

Don’t rush the sear; it builds flavor.

Choose a heavy Dutch oven for steady heat.

Roast reaches ideal texture at 195–205°F.

Add wine, mushrooms, or herbs for variation.

Store in fridge 3–4 days; freeze meat with gravy up to 3 months.