Classic Dutch Oven Chuck Roast with Vegetables
A seared 3 to 4 lb chuck roast braised at 300°F with carrots, potatoes and onion, then pulled at 195 to 205°F. The pan juices become the gravy.
Classic Dutch Oven Chuck Roast with Vegetables
Course: Main CourseDifficulty: Easy6
servings25
minutes3
hours45
minutesA seared 3 to 4 lb chuck roast braised at 300°F with carrots, potatoes and onion, then pulled at 195 to 205°F. The pan juices become the gravy.
Ingredients
3 to 4 lb boneless chuck roast, patted dry
2 tsp kosher salt and 1 tsp black pepper
2 tbsp avocado or vegetable oil
1 large yellow onion, cut in 8 wedges
4 garlic cloves, smashed
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2½ cups low-sodium beef broth
3 sprigs fresh thyme and 1 bay leaf
1 lb carrots, cut in 2-inch chunks
1½ lb baby potatoes, halved
2 tbsp cornstarch mixed with 2 tbsp cold water, for the gravy
Directions
- Heat the oven to 300°F with a rack in the lower third. Salt and pepper the roast on all sides and let it sit while the oven heats.
- Heat the oil in a Dutch oven over medium-high heat until it shimmers. Sear the roast 5 to 6 minutes per side until a dark brown crust forms, then move it to a plate.
- Lower the heat to medium, add the onion and cook 4 minutes. Stir in the garlic and tomato paste and cook 1 minute until the paste darkens.
- Pour in the Worcestershire and 1 cup of broth, scraping up every browned bit from the bottom of the pot.
- Return the roast, add the remaining broth so it comes halfway up the meat, and tuck in the thyme and bay leaf. Bring to a simmer.
- Cover tightly and braise in the oven for 1½ hours. Do not lift the lid before then.
- Add the carrots and potatoes around the roast, cover again and cook 2 more hours.
- Check the middle of the roast at 3½ hours. It is done at 195 to 205°F when a fork slides in with little resistance; if not, cover and cook 15 to 30 minutes more.
- Lift the roast and vegetables onto a platter and rest 10 minutes. Skim the fat from the juices, simmer them on the stove and whisk in the slurry for 2 minutes until the gravy coats a spoon.
Notes
- Use a 3 lb roast for the low end of the time and a 4 lb roast for the high end. Swap the potatoes for parsnips if you like. Leftovers keep 3 to 4 days in the fridge in their juices and freeze for 3 months. Reheat to 165°F with a splash of broth.
Why the oven beats the stove here
A heavy Dutch oven in a low oven heats evenly from all sides, so the roast cooks gently without scorching the bottom. Searing first builds the brown crust that flavors the whole gravy, and tomato paste and Worcestershire add depth.
Add the carrots and potatoes in large chunks so they hold together.
Swaps worth making
Parsnips or turnips can replace potatoes. Red wine can replace part of the broth for a darker gravy. Do not use a roast under 3 lb here, which can overcook before the vegetables are soft.
What to serve
A salad of bitter greens balances the richness, and a soft loaf of bread is enough for the juices. For leftovers, pile the beef on rolls.
A common mistake
Cutting the roast too early. Let it rest about 15 minutes, then slice or pull so the juices stay in the meat.
Use a heavy pot with a tight lid, and check that the roast is mostly covered by the liquid. Adding the vegetables part way through keeps them from falling apart.
Classic Dutch Oven Chuck Roast with Vegetables at a glance
- Prep time: 25 minutes
- Cooking time: 3 hours 45 minutes
- Servings: 6 servings
- Ingredients: 12, led by to 4 lb boneless chuck roast, kosher salt and 1 tsp black pepper, avocado or vegetable oil, yellow onion
Tips for Classic Dutch Oven Chuck Roast with Vegetables
Use a 3 lb roast for the low end of the time and a 4 lb roast for the high end. Swap the potatoes for parsnips if you like. Leftovers keep 3 to 4 days in the fridge in their juices and freeze for 3 months. Reheat to 165°F with a splash of broth.
Classic Dutch Oven Chuck Roast with Vegetables FAQ
How long does Classic Dutch Oven Chuck Roast with Vegetables take?
Classic Dutch Oven Chuck Roast with Vegetables takes 3 hours 45 minutes of cooking after 25 minutes of prep.
How many people does Classic Dutch Oven Chuck Roast with Vegetables serve?
This recipe makes 6 servings.
What do I need to make Classic Dutch Oven Chuck Roast with Vegetables?
12 ingredients, led by to 4 lb boneless chuck roast, kosher salt and 1 tsp black pepper, avocado or vegetable oil, yellow onion. Amounts are in the recipe card above.
Part of: 5 Dutch Oven Chuck Roast Recipes That Shred, Not Stay Tough
