Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Paula's Dutch Oven Pot Roast

4

200 min

Paula's Dutch Oven Pot Roast

Paula's Dutch Oven Pot Roast Photo 1

Time

200 min

Serving

8 persons

Calories

410

Rating

4.00★ (4)

Cuisine

Author: Victoria Buriak
This yummy Dutch oven pot roast is an old favorite — the gravy is delicious! I am always asked for the recipe.

Ingredients

  • boneless beef chuck roast: 1 piece (2 pound)
  • salt and ground black pepper: (to taste)
  • all-purpose flour: 0.25 cup (or as needed, divided)
  • vegetable oil (such as Wesson): 0.5 cup
  • beef broth: 2 cans (14 ounce cans)
  • dry white wine: 0.66667 cup
  • medium onion: 1 piece (chopped)
  • beef with onion soup mix: 1 pack (1.25 ounce pack)
  • marjoram: 1 tsp (dried)
  • dashes Worcestershire sauce: 4 piece
  • bay leaves: 2 piece
  • water, or as needed to cover: 2 cups
  • baby carrots: 1 pack (16 ounce pack)
  • medium potatoes, peeled and quartered: 2 piece (to taste)

Metric Conversion

Stages of cooking

Paula's Dutch Oven Pot Roast Photo 21
Paula's Dutch Oven Pot Roast Photo 32
Paula's Dutch Oven Pot Roast Photo 43
  1. Season roast with salt and pepper and coat with 2 tablespoons flour.
    Paula's Dutch Oven Pot Roast Photo 2
  2. Heat oil in a large 6- to 8-quart Dutch oven. Brown roast on all sides in hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire sauce, and bay leaves. Pour in enough water to cover.
    Paula's Dutch Oven Pot Roast Photo 3
  3. Cover and simmer over medium-low heat until roast is 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 more minutes. Remove bay leaves from gravy when serving.
    Paula's Dutch Oven Pot Roast Photo 4

How did you like this article?

You may also like