Paula's Dutch Oven Pot Roast

Recipe View Season the beef chuck roast generously with salt and pepper. Dredge in 2 tablespoons of flour, ensuring all sides are lightly coated. (5 minutes)

Recipe View Heat vegetable oil in a 6- to 8-quart Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the roast in the Dutch oven and brown on all sides, about 5-7 minutes per side. Remove the roast and set aside. (20 minutes)

Recipe View Stir in remaining flour to absorb the oil, creating a roux. Gradually add beef broth, scraping up any browned bits from the bottom of the pot. Stir in white wine, chopped onion, beefy onion soup mix, dried marjoram, Worcestershire sauce, and bay leaves. (10 minutes)

Recipe View Return the roast to the Dutch oven. Pour in enough water to cover about two-thirds of the roast. Bring to a simmer, then cover tightly. (5 minutes)

Recipe View Reduce heat to medium-low and simmer for approximately 2 hours, or until the roast is very tender and easily pierced with a fork. (120 minutes)

Recipe View Add baby carrots and quartered potatoes to the Dutch oven. Continue to cook, covered, for about 1 hour, or until the vegetables are tender. (60 minutes)

Recipe View If the gravy is too thin, remove the lid and simmer for another 15-20 minutes, or until the liquid has reduced and the gravy has thickened to your desired consistency. Be sure to monitor carefully to prevent burning. (20 minutes)

Recipe View Remove bay leaves before serving. Serve the pot roast hot, spooning the gravy generously over the beef and vegetables.