Description
This is a yummy way to prepare an old favorite in a Dutch oven–the gravy is delicious for this pot roast! I am always asked for the recipe!
Ingredients
- 1 (2 pound) boneless beef chuck roast
- 1 pinch salt and ground black pepper to taste
- ¼ cup all-purpose flour, or as needed
- ½ cup vegetable oil (such as Wesson®)
- 2 (14 ounce) cans beef broth
- ⅔ 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 leaf (blank)s 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 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.
- 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.
Prep Time: 20 mins
Cook Time: 3 hrs 5 mins
Total Time: 3 hrs 25 mins
Servings: 8