This Dutch Oven Pot Roast features a fall-apart tender chuck roast braised with carrots, potatoes, and rich gravy for a comforting one-pot meal.

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, cut in halves or quarters

1 pound carrots, diced

2 tablespoons cornstarch

salt, pepper to taste

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1. Preheat your oven to 300°F. Pat the roast dry and season with salt and pepper.

2. Heat olive oil in a large Dutch oven. Sear the roast for 5–7 minutes per side. Remove and set aside.

3. Add onion and celery. Cook until softened, then add garlic, tomato paste, and Worcestershire.

4. Pour in chicken stock and deglaze. Return roast to pot and bring to a gentle boil.

5. Cover and braise for 2 hours at 300°F.

6. Add potatoes and carrots. Cover and braise 1–1.5 hours longer until tender.

7. Remove meat and vegetables. Simmer liquid. Whisk cornstarch with water and stir in to thicken.

8. Slice or shred roast. Serve with gravy.

Don’t rush the sear for best flavor.

Use a heavy Dutch oven for even braising.

The roast is ready when it reaches 195–205°F and shreds easily.