Dutch Oven Pot Roast with Gravy

Chuck roast with glazed carrots and parsnips in homemade gravy.

5 from 1 vote

Dutch Oven Pot Roast with Gravy

Fork-tender chuck roast, carrots, parsnips, fresh herbs, and homemade gravy come together in this Dutch Oven Pot Roast, a classic oven-braised beef dish made without red wine.

Prep Time25

Cook Time4

Total Time29

Course: Main Course

Cuisine: American

Servings:

Author: Mariam Ezzeddine

Ingredients

3 lb boneless beef chuck roast
2 tsp kosher salt divided
1 tsp freshly ground black pepper divided
2 tbsp avocado oil
1 large yellow onion diced
4 garlic cloves minced
2 tbsp tomato paste
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
3 cups low-sodium beef broth
1 tbsp roasted beef base such as Better Than Bouillon
1 tbsp Worcestershire sauce
12 oz carrots peeled and cut into 2-inch pieces
12 oz parsnips peeled and cut into 2-inch pieces
2 tbsp cornstarch
2 tbsp cold water
2 tsp apple cider vinegar
fresh parsley for serving
mashed potatoes for serving

US Customary - Metric

Instructions

Prepare and Sear the Roast

Preheat the oven to 325°F.
Pat the roast thoroughly dry with paper towels. Season with 1 ½ teaspoons salt and ¾ teaspoon black pepper.
Heat the avocado oil in a Dutch oven over medium-high heat until shimmering. Add the roast and sear without disturbing it until a crust develops, about 4 to 5 minutes. Turn and brown the opposite side for another 4 to 5 minutes. Transfer the roast to a plate.
Reduce the heat to medium. Add the onion and cook for 3 to 4 minutes, stirring occasionally and scraping up the browned bits from the bottom of the pot, until softened.
Add the tomato paste, garlic, remaining salt, and black pepper. Cook for about 1 minute, stirring constantly.

Braise the Pot Roast

Pour the beef broth into the Dutch oven. Stir in the beef base and Worcestershire sauce until the beef base dissolves. Bring the liquid to a gentle simmer.
Return the roast and any juices to the Dutch oven. Add the thyme, rosemary, and bay leaves.
Cover the Dutch oven and transfer it to the oven. Braise for 2 hours.
Remove the Dutch oven from the oven. Arrange the carrots and parsnips around the roast. Cover and return the Dutch oven to the oven.
Braise for another 1 ½ to 2 hours. Begin checking the roast after 1 ½ hours.
Note: Beef is ready when a fork or thin knife slides easily into its thickest part and meat pulls apart easily. Cook carrots and parsnips until tender but still holding their shape.

Make the Gravy and Serve

Transfer the roast, carrots, and parsnips to a serving dish. Remove and discard the thyme stems, rosemary stems, and bay leaves.
Place the Dutch oven over medium heat and bring the braising liquid to a gentle simmer.
Whisk the cornstarch and cold water in a small bowl until completely smooth. Slowly pour the slurry into the simmering braising liquid, whisking constantly.
Cook for 1 to 2 minutes, stirring frequently, until the gravy is thick enough to coat the back of a spoon.
Remove the gravy from the heat and stir in the apple cider vinegar. Taste before adding any additional salt.
Serve over mashed potatoes with the carrots, parsnips, and gravy. Finish with chopped parsley.

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