Classic Dutch oven pot roast with fall-apart beef, carrots, and potatoes in a rich, savory gravy.

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 halved or quartered

1 pound carrots diced

2 tablespoons cornstarch

Salt and pepper to taste

1. Preheat oven to 300°F. Pat beef dry and season generously.

2. Heat olive oil in Dutch oven, sear roast 5-7 minutes per side.

3. Remove beef; sauté onion, celery, and garlic.

4. Add tomato paste and Worcestershire sauce; cook 1 minute.

5. Deglaze with stock, return beef, cover, and braise 2 hours.

6. Add potatoes and carrots; cook 1-1.5 hours more.

7. Remove beef and veggies; thicken liquid with cornstarch slurry.

8. Serve hot with gravy and fresh parsley.

For extra richness, deglaze with ½ cup red wine.

Store leftovers in gravy for best texture.

Keywords: Dutch oven pot roast, beef pot roast, fall-apart tender roast, one-pot Sunday dinner, carrot potato roast