Description
When you’re ready for the coziest, most satisfying meal, Pot Roast in the Oven is the classic you need. This Dutch oven recipe is pure comfort food—think melt-in-your-mouth beef, tender carrots and celery, and a rich, savory gravy with layers of flavor from herbs, balsamic, and a touch of tomato.
Ingredients
Scale
- 3 lb boneless beef chuck roast
- 1 tbsp salt, divided
- 3 tbsp olive or coconut oil
- 1 yellow onion, sliced
- ⅓ cup balsamic vinegar
- 2½ cups beef broth (plus ½ cup for thickening)
- 6 cloves garlic, smashed
- 8 carrots, peeled, cut large
- 6 celery stalks, cut large
- 1 (15 oz) can diced tomatoes
- 2 bay leaves
- 1 sprig rosemary
- 2 sprigs thyme
- ¼ tsp black pepper
- 1 tbsp arrowroot starch (or cornstarch)
- Optional: 6 oz mushrooms
Instructions
- Preheat oven to 330°F. Heat Dutch oven over medium-high. Pat roast dry and season with half the salt.
- Add oil, sear roast 6–8 min per side. Remove roast.
- Deglaze with balsamic, add onions and garlic; cook 2–3 min.
- Remove from heat. Add roast, carrots, celery, tomatoes, herbs, 2 cups broth, pepper, mushrooms.
- Cover and bake 3–4 hours, until beef is fork-tender.
- Remove roast, skim fat. Mix ½ cup broth and arrowroot, whisk into liquid, simmer to thicken.
- Return roast, serve over mashed potatoes with veggies and gravy.
Notes
Add potatoes for a complete one-pot meal. Make ahead: Flavors get even better the next day! Gluten-free and paleo-friendly with arrowroot.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg