Name: Paula's Dutch Oven Pot Roast
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Boneless beef chuck roast - 1 (2 pound); Salt and ground black pepper to taste - 1 pinch; All-purpose flour, or as needed - ¼ cup; Vegetable oil (such as Wesson®) - ½ cup; Beef broth - 2 (14 ounce) cans; Dry white wine - ⅔ cup; Onion, chopped - 1 medium; Beef with onion soup mix - 1 (1.25 ounce) package; Dried marjoram - 1 teaspoon; Worcestershire sauce - 4 dashes; Bay leaves - 2; Water to cover - 2 cups; Baby carrots - 1 (16 ounce) package; Potatoes, peeled and quartered, or more to taste - 2 medium

Ingredients for - Paula's Dutch Oven Pot Roast

1. Boneless beef chuck roast 1 (2 pound)

2. Salt and ground black pepper to taste 1 pinch

3. All-purpose flour, or as needed ¼ cup

4. Vegetable oil (such as Wesson®) ½ cup

5. Beef broth 2 (14 ounce) cans

6. Dry white wine ⅔ cup

7. Onion, chopped 1 medium

8. Beef with onion soup mix 1 (1.25 ounce) package

9. Dried marjoram 1 teaspoon

10. Worcestershire sauce 4 dashes

11. Bay leaves 2

12. Water to cover 2 cups

13. Baby carrots 1 (16 ounce) package

14. Potatoes, peeled and quartered, or more to taste 2 medium

How to cook deliciously - Paula's Dutch Oven Pot Roast

1 . Stage

Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.

2 . Stage

Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.