Dutch Oven Pot Roast with Potatoes and Carrots

By Sprig Originals ✓ · with credit

Adapted from anediblemosaic.com

A whole chuck roast braised low and slow until it pulls apart with a fork, with potatoes and carrots cooked right in the pot and the drippings whisked into a glossy gravy. One pot, one Sunday, dinner sorted.

Ingredients

• 2 lb chuck roast
• 2 tsp salt, divided
• 3/4 tsp black pepper, divided
• 2 tbsp olive oil

• 1 large yellow onion, chopped
• 6 garlic cloves, crushed
• 2 sprigs fresh rosemary (or 1/2 tbsp dried rosemary)
• 3 sprigs fresh thyme (or 1/2 tbsp dried thyme)
• 1 bay leaf
• 2 cups beef stock
• 1 tbsp Worcestershire sauce
• 1 1/2 lb yellow potatoes, scrubbed and halved or quartered
• 1 lb carrots, peeled and cut into 3-inch pieces

• 1/4 cup all-purpose flour, whisked with 1/2 cup cold water
• 1/2 tbsp red wine vinegar

Instructions

1. Heat the oven to 325°F. Pat the chuck roast dry and season it all over with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper.
2. Set a 5- to 6-quart Dutch oven over high heat and add the olive oil. When it shimmers, lay in the roast and sear undisturbed for 2 to 4 minutes, until deeply browned, then flip and sear the second side the same way. Take the pot off the heat.
3. Tuck the onion, garlic, rosemary, thyme and bay leaf into the pot around the roast. Pour in the beef stock and Worcestershire sauce.
4. Cover the pot and slide it into the oven. Braise for 1 1/2 hours for a 2 to 2 1/2 pound roast, or 2 hours if yours runs 2 1/2 to 3 pounds.
5. Uncover and add the potatoes and carrots, seasoning them with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover again and return to the oven for about 1 hour 15 minutes, until the vegetables are tender and the beef gives way to a fork with no resistance.
6. Lift the meat and vegetables out onto a platter and tent with foil. Leave all the liquid and drippings in the pot and set it on the stovetop over medium heat.
7. Whisk the flour slurry into the simmering liquid a little at a time, and keep whisking for about 3 minutes until the gravy thickens and comes to a boil. Whisk in the red wine vinegar, then pull it off the heat and taste for salt.
8. Pull the beef into large chunks or slice it against the grain, plate it with the potatoes and carrots, and spoon the hot gravy over everything.
9. Serve at once, with extra gravy on the side.

Chef's tips

Nutrition (per serving, estimated)

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