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
Chuck Roast Seasoning and Searing
Prepare your oven by preheating it to 350F.
Use salt and pepper on all 4 sides of the chuck roast. Because this piece of meat is large, don’t hesitate to season it generously with seasoning.
In your Dutch oven, heat up olive oil over medium heat. When it’s shimmering, add your chuck roast and allow it to brown on all four sides. This should take approximately 3-4 minutes per side.
When the meat is browned, it creates fond on the bottom of your pot that you will later incorporate into your gravy.
Remove and set the roast on a plate.
Make the Braising Liquid
In the same Dutch oven, add beef broth, Worcestershire sauce, tomato paste, and minced garlic.
Using a large wooden spoon, stir all of the ingredients together and scrape the bottom of the pot to incorporate all of the browned bits into the braising liquid.
You want to incorporate as many of the browned bits as you can because they add an enormous amount of flavor to the braising liquid.
Return the roast to the pot and place the rosemary sprig on top of the roast.
First Braise
Cover the pot and place it in the 350F oven for 2 hours. The braising liquid should be barely simmering so keep an eye on it during the cooking process. If the liquid is boiling vigorously, lower the cooking temperature to 325F.
You will not want to lift the lid on your pot during this time or you will lose heat and steam.
Add Vegetables and Finish Braising
After 2 hours have passed, remove the pot from the oven and place the sliced onions, carrots, and potatoes into the braising liquid.
Use a large spoon to tuck the vegetables all around the chuck roast in the braising liquid.
Cover and return to the oven to continue braising for an additional hour or two or until the internal temperature of the beef reaches 202F and can be shredded with a fork.
The vegetables should be tender, but not mushy.
Make the Gravy
Transfer the roast and vegetables to a serving platter; tent with foil to keep warm.
Heat the Dutch oven on the stovetop over medium heat.
In a separate bowl, combine flour and water; whisk until the mixture is completely smooth with no lumps.
While continuously whisking, pour the slurry into the warm braising liquid.
Bring the liquid to a boil and allow to cook for approximately 1 minute while whisking continually, or until the gravy is thick enough to coat the back of a spoon.
Taste the gravy and season to your liking with salt and pepper if necessary.
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.
