Name: Dutch Oven Chuck Roast: 5 Steps to Comforting Perfection
Ingredients: 3 to 4 pounds chuck roast; 2 tablespoons olive oil; Salt and pepper to taste; 1 onion, chopped; 4 cloves garlic, minced; 4 cups beef broth; 2 tablespoons Worcestershire sauce; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 pound baby potatoes, halved; 4 carrots, cut into chunks; 2 tablespoons cornstarch (optional, for thickening); 2 tablespoons water (optional, for thickening)

Description

This hearty Dutch oven chuck roast is slow-cooked to perfection with baby potatoes and carrots, all enveloped in a rich, flavorful gravy. Perfect for a comforting family dinner.

Ingredients

Scale

3 to 4 pounds chuck roast
2 tablespoons olive oil
Salt and pepper to taste
1 onion, chopped
4 cloves garlic, minced
4 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 pound baby potatoes, halved
4 carrots, cut into chunks
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (optional, for thickening)

Instructions

Preheat your oven to 325°F (163°C).
Season the chuck roast with salt and pepper on all sides.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
In the same pot, add chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
Add beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary. Stir to combine.
Return the roast to the pot. Add baby potatoes and carrots around the roast.
Cover the Dutch oven and transfer it to the preheated oven. Cook for 3-4 hours, or until the roast is fork-tender.
If you prefer a thicker gravy, mix cornstarch with water to create a slurry. After removing the roast and vegetables, bring the remaining liquid to a simmer on the stovetop, then stir in the slurry until thickened.
Slice the roast and serve with baby potatoes, carrots, and gravy.

Notes

For extra flavor, consider adding a bay leaf during cooking.
Feel free to substitute other root vegetables, such as parsnips or turnips.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3
Sodium: 650
Fat: 20
Carbohydrates: 30
Fiber: 5
Protein: 38

Keywords: Dutch oven chuck roast, slow cooked roast, beef and potatoes, comfort food, rich gravy recipe, hearty dinner, family meal