Name: Dutch Oven Pot Roast
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 boneless beef chuck roast (about 3 pounds) -; 6 tablespoons all-purpose flour, divided -; 6 tablespoons butter, divided -; 3 cups water -; 2 teaspoons beef bouillon granules -; 1 medium onion, quartered -; 1 celery rib, cut into pieces -; 1 teaspoon salt -; 1/2 teaspoon pepper -; 4 carrots, cut into 2-inch pieces -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Dutch Oven Pot Roast

1. 1 boneless beef chuck roast (about 3 pounds) -

2. 6 tablespoons all-purpose flour, divided -

3. 6 tablespoons butter, divided -

4. 3 cups water -

5. 2 teaspoons beef bouillon granules -

6. 1 medium onion, quartered -

7. 1 celery rib, cut into pieces -

8. 1 teaspoon salt -

9. 1/2 teaspoon pepper -

10. 4 carrots, cut into 2-inch pieces -

How to cook deliciously - Dutch Oven Pot Roast

1. Stage

Dust the roast liberally with flour. In a Dutch oven, brown the roast on all sides in butter. Add water, bouillon granules, onion quarters, chopped celery, salt and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour. Editor’s Tip: Searing the meat properly is so important for the flavors that follow. Don’t move it too much and make sure to scrape the bits on the bottom loose before adding the other ingredients.

2. Stage

Add the chopped carrots, cover again and simmer 45-60 minutes longer or until the meat is tender. Remove the meat and carrots to a serving platter and keep warm. Strain the cooking juices of its fat and set aside.

3. Stage

Next, make a basic roux. In the same Dutch oven, melt the remaining butter and stir in the remaining flour. Stirring all the time, heat it until it starts to bubble. Slowly add two cups of the cooking liquid to the flour mixture, a bit at a time, stirring constantly until smooth and fully incorporated. Continue cooking until the sauce thickens, then add any additional cooking juices to reach your desired consistency.