Pot roast in a Dutch oven

Name: Pot roast in a Dutch oven
Cuisine: American
Ingredients: 1 Tbs olive oil; 3-4 pounds chuck roast, rump roast or eye of round roast; 1 onion, sliced; 4 carrots, peeled & chopped into 1 1/2inches; 2 celery stalks sliced into 1 1/2 inch pieces; 1/2 green bell pepper, sliced; 1 bag baby potatoes; 2 cups beef broth; 1 cup red wine or cooking white wine; 4 garlic cloves, finely chopped; 1/2 tsp rosemary (optional); 1/2 tsp thyme; 1-2 bay leaves; Salt & pepper to taste; Tony’s seasoning to taste (optional); Salt free garlic & herb seasoning

Elyse Rose @elyserose

USA

Pot roast in a Dutch oven

Elyse Rose @elyserose

Saved

Ingredients

1 Tbsolive oil
3-4 poundschuck roast, rump roast or eye of round roast
1onion, sliced
4carrots, peeled & chopped into 1 1/2inches
2celery stalks sliced into 1 1/2 inch pieces
1/2green bell pepper, sliced
1 bagbaby potatoes
2 cupsbeef broth
1 cupred wine or cooking white wine
4garlic cloves, finely chopped
1/2 tsprosemary (optional)
1/2 tspthyme
1-2bay leaves
Salt & pepper to taste
Tony’s seasoning to taste (optional)
Salt free garlic & herb seasoning

Saved

Steps

1

Preheat oven to 300. Season roast with salt, pepper & garlic $ herb seasoning (I did it in the pot). Add olive oil to your Dutch oven and turn heat to just slightly under medium high. Sear roast on each side until browned (about 4 minutes), add more oil if needed.
2

Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours. In meantime cut & peel carrots (like so) & cut celery if using.
3

Add potatoes, carrots, and celery, and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender.
Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make a gravy!