Description
This cozy Dutch oven pot roast features fork-tender beef, soft carrots and potatoes, and rich homemade gravy. A comforting one-pot dinner perfect for Sunday meals, holidays, or cozy family nights.
Ingredients
3–4 pounds beef chuck roast
2 teaspoons kosher salt
1.5 teaspoons black pepper
2 tablespoons olive oil
2 medium yellow onions, sliced thick
4 cloves garlic, minced
4–5 carrots, cut into chunks
2 celery stalks, chopped
1.5 pounds baby potatoes, halved
2 tablespoons tomato paste
3 cups beef broth
1 cup dry red wine
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1–2 tablespoons all-purpose flour (optional)
Fresh parsley, chopped, for garnish
Instructions
Remove chuck roast from fridge 20–30 minutes before cooking.
Pat roast dry and season generously with salt and pepper.
Preheat oven to 300°F.
Heat olive oil in Dutch oven over medium-high heat.
Sear roast for 4–5 minutes per side until deeply browned.
Transfer roast to plate.
Add onions and carrots to pot and cook 4–5 minutes.
Add celery and cook 2 minutes more.
Stir in garlic and tomato paste and cook briefly.
Pour in red wine and scrape browned bits from bottom.
Reduce wine slightly.
Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
Return roast to pot.
Cover and braise in oven for 2 hours.
Add potatoes around roast and continue cooking 1–1.5 hours until fork tender.
Transfer roast to cutting board and let rest.
Optional: thicken gravy with flour slurry.
Slice or shred roast and serve with vegetables and gravy.
Notes
Chuck roast works best because of its marbling.
Low and slow cooking creates tender beef.
Do not skip the searing step for maximum flavor.
Leftovers taste even better the next day.
Serve with salad or crusty bread for a complete meal.