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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.