Ingredients (~8 servings)
- 4-5 lb boneless chuck roast
- 1 Tbsp salt
- 1 tsp black pepper
- 2 Tbsp olive oil
- 3 cups beef broth
- 1/3 cup Worcestershire sauce
- 3 Tbsp tomato paste
- 6 cloves garlic, minced
- 1 large onion, sliced
- 6 large carrots, peeled and cut into 1-inch pieces
- ~2 lbs Yukon gold potatoes, cut into 1-inch pieces
- 1 sprig fresh rosemary
- 1/3 cup flour
- 3/4 cup water or beef broth
Season and Sear the Chuck Roast
Preheat your oven to 350F.
Season the chuck roast on all sides with salt and pepper; Don’t be shy with the seasoning – this is a big piece of meat.
Heat the olive oil in your Dutch oven over medium heat. Once the oil shimmers, add the roast and brown it on all sides – this takes ~3-4 minutes per side.
The browning creates fond on the bottom of the pot which becomes the base for your gravy later.
Remove the roast and set aside on a plate.
Build the Braising Liquid
Add the beef broth, Worcestershire sauce, tomato paste, and minced garlic to the Dutch oven.
Stir everything together, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Those bits are pure flavor – make sure to get them all incorporated.
Return the roast to the pot and place the rosemary sprig on top.
First Braise – 2 Hours
Cover the Dutch oven with its lid and slide it into the 350F oven for 2 hours.
The liquid should be barely simmering – if it’s bubbling aggressively, drop the temperature to 325F.
Don’t lift the lid during this time; you’ll lose heat and steam.
Add Vegetables and Continue Braising
After 2 hours, remove the pot from the oven and add the sliced onion, carrots, and potatoes.
Use a large spoon to nestle the vegetables into the liquid around the roast.
Cover and return to the oven for another 1-2 hours, until the meat reaches at least 202F internal temperature and shreds easily with a fork.
The vegetables should be tender but not mushy.
Make the Gravy
Transfer the roast and vegetables to a serving platter and tent with foil.
Place the Dutch oven on the stovetop over medium heat.
In a small bowl, whisk the flour and water together until completely smooth – no lumps.
Pour this slurry into the hot cooking liquid while whisking constantly.
Bring to a boil and cook for ~1 minute, stirring constantly, until the gravy thickens enough to coat the back of a spoon.
Taste and adjust seasoning with salt and pepper as needed.
Dutch Oven Pot Roast
Ingredients
~8 servings
- 4-5 lb boneless chuck roast
- 1 Tbsp salt
- 1 tsp black pepper
- 2 Tbsp olive oil
- 3 cups beef broth
- 1/3 cup Worcestershire sauce
- 3 Tbsp tomato paste
- 6 cloves garlic minced
- 1 large onion sliced
- 6 large carrots peeled and cut into 1-inch pieces
- ~2 lbs Yukon gold potatoes cut into 1-inch pieces
- 1 sprig fresh rosemary
- 1/3 cup flour
- 3/4 cup water or beef broth
Instructions
- Season chuck roast with salt and pepper. Sear in hot oil until browned on all sides.
- Add broth, Worcestershire, tomato paste, and garlic to pot. Scrape browned bits from bottom.
- Return roast to pot with rosemary. Cover and bake at 350F for 2 hours.
- Add onions, carrots, and potatoes. Continue baking 1-2 hours until meat shreds easily.
- Remove roast and vegetables to platter. Whisk flour with water, then stir into cooking liquid.
- Boil gravy 1 minute until thickened. Season to taste.
