adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Paula's Dutch Oven Pot Roast
Paula's Dutch Oven Pot Roast
0 Likes
Prep Time:
15 minutes
Cook Time:
185 minutes
Total Time:
200 minutes
Indulge in a classic Dutch oven pot roast with velvety potatoes and carrots smothered in a rich gravy. This timeless dish is sure to be a crowd-pleaser!
Ingredients:
  • 1 (2 pound) boneless beef chuck roast
  • 0.25 cup all-purpose flour, or as needed
  • 0.5 cup vegetable oil (such as Wesson®)
  • 2 (14 ounce) cans beef broth
  • 0.66666668653488 cup dry white wine
  • 1 medium onion, chopped
  • 1 (1.25 ounce) package beef with onion soup mix
  • 1 teaspoon dried marjoram
  • 4 dashes Worcestershire sauce
  • 2 bay leaves
  • 2 cups water to cover
  • 1 (16 ounce) package baby carrots
  • 2 medium potatoes, peeled and quartered, or more to taste
Instructions:
  • Season the roast generously with salt and pepper, then coat it thoroughly with 2 tablespoons of flour for a flavorful crust.
  • In a large Dutch oven, heat oil over medium-high heat. Sear the roast on all sides until golden brown, about 5 to 7 minutes. Stir in the flour to soak up the remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire sauce, and bay leaves. Pour in water until the roast is covered.
  • Simmer the roast until tender for about 2 hours, then add carrots and potatoes. Cook until vegetables are tender for about 1 more hour. If the gravy is thin, simmer uncovered until thickened for about 20 minutes. Remember to remove bay leaves before serving.

Similar Recipes