Description
This Dutch Oven Chuck Roast is slow-cooked to perfection, featuring tender beef, baby potatoes, and carrots, all enveloped in a rich, flavorful gravy.
Ingredients
Scale
- 3 to 4 pounds chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 pounds baby potatoes, halved
- 3 carrots, sliced
- 2 tablespoons cornstarch (optional for thickening)
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 325°F (163°C).
- Season the chuck roast generously with salt and pepper.
- In a Dutch oven, heat olive oil over medium-high heat. Sear the chuck roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
- In the same Dutch oven, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
- Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to deglaze.
- Add the dried thyme and rosemary, then return the chuck roast to the pot.
- Cover and transfer the Dutch oven to the preheated oven. Cook for 2.5 to 3 hours, or until the roast is fork-tender.
- During the last hour of cooking, add the halved baby potatoes and sliced carrots.
- Once cooked, remove the roast and vegetables from the pot. If you’d like to thicken the gravy, mix cornstarch with a little cold water and stir it into the gravy. Simmer until thickened.
- Slice the roast and serve with the vegetables, topped with the rich gravy. Garnish with fresh parsley if desired.
Notes
- For added flavor, marinate the chuck roast overnight with your favorite herbs and spices.
- Feel free to substitute other root vegetables like parsnips or turnips.
- Leftover roast can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 20
- Cook Time: 3
- Category: Main Course
- Cuisine: American