Dutch Oven Pot Roast

Name: Dutch Oven Pot Roast
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8 servings
Cuisine: American
Ingredients: 4 lb boneless chuck roast; 2.4 lb Yukon Gold potatoes; 1 1/4 lb carrots; 2 whole yellow onion; 5 cloves garlic cloves; 3.2 cups beef broth; 2.6 tbsp tomato paste; 1 3/4 tbsp Worcestershire sauce; 3 sprigs fresh thyme; 2.6 tbsp all-purpose flour

Chuck roast with carrots and potatoes braised for ten

Prep: 30 min
Cook: 210 min
Serves 8
Difficulty: easy

Beef chuck sears in a Dutch oven, then braises low with broth, tomato paste, and aromatics until fork-tender. Carrots and potatoes cook in the same pot for a complete meal.

Why crews like it: Pot roast is the definition of hall comfort—fork-tender beef, rich gravy, and vegetables in one pot. It holds warm for late eaters and tastes better the next day.

540Cal

44gProtein

38gCarbs

24gFat

Ingredients

4 lb boneless chuck roast
2.4 lb Yukon Gold potatoes
1 1/4 lb carrots
2 whole yellow onion
5 cloves garlic cloves
3.2 cups beef broth
2.6 tbsp tomato paste
1 3/4 tbsp Worcestershire sauce
3 sprigs fresh thyme
2.6 tbsp all-purpose flour

Instructions

Sear the roast: Pat chuck dry and season generously. Sear in oil in a Dutch oven over medium-high heat 3–4 minutes per side until deeply browned. Set aside.
Build the braise: Sauté onion and garlic 3 minutes. Stir in tomato paste and cook 1 minute. Add broth, Worcestershire, and thyme, scraping fond from the bottom.
Braise low and slow: Return roast to pot, cover, and braise at 325°F until fork-tender and internal temp reaches 203°F, about 2.5–3 hours. Target oven/smoker temperature: 325°F.
Add vegetables: Nestle potatoes and carrots around roast. Cover and continue braising at 325°F until vegetables pierce easily, about 60–75 minutes. Target oven/smoker temperature: 325°F.
Rest and serve: Rest roast 15 minutes. Whisk flour slurry into simmering braising liquid for gravy. Slice or shred beef and serve with vegetables and gravy.

Tonight's spread

Sliced pot roast with gravy, potatoes, and carrots on platters.
Crusty bread for soaking up extra gravy at the end of the line.

Hall tips

Do not skip the sear—gray pot roast tastes flat no matter how long it braises.
If gravy is thin, simmer uncovered 10 minutes before adding slurry.
Celery stalks added with carrots deepen the savory base cheaply.

Meal prep

Sear roast hard for deep color before braising. Cut vegetables large so they do not turn to mush. Shred or slice roast after resting 15 minutes.

Leftovers

Shred leftovers for French dip sandwiches with strained gravy.
Dice into a beef and vegetable soup with leftover braising liquid.

Large Dutch oven
Instant-read thermometer
Wooden spoon
Carving knife
Ladle