Tender beef, slow-cooked vegetables, and rich savory gravy make this classic pot roast the ultimate Dutch oven comfort meal. Slow oven braising develops deep flavor while keeping the roast incredibly tender and juicy.
Ingredients
- 3–4 pound chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 carrots, cut into chunks
- 4 potatoes, cut into chunks
- 3 garlic cloves, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- Optional: 1/2 cup red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and black pepper, to taste
Instructions
- Preheat oven to 325°F.
- Season the chuck roast generously with salt and black pepper.
- Heat olive oil in a Simmer Down Cookware Dutch oven over medium-high heat. Sear the roast until deeply browned on all sides.
- Remove the roast and set aside. Add onion and garlic to the Dutch oven and sauté until softened.
- Stir in tomato paste and Worcestershire sauce. If using red wine, add it now and simmer for 2–3 minutes.
- Pour in beef broth and stir to combine.
- Return the roast to the Dutch oven. Add carrots, potatoes, rosemary, and thyme around the roast.
- Cover with the lid and bake for 3–4 hours, or until the beef is fork tender.
- For a richer gravy, uncover during the final 20–30 minutes of cooking to allow the broth to reduce slightly.
- Serve hot with the vegetables and savory gravy.
Enjoy!