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Dutch Oven Pot Roast with Vegetables

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PREP TIME
15 min
COOKING TIME
185 min
TOTAL TIME
200 min
SERVINGS
8 servings
Dinner
Dutch Oven Pot Roast with Vegetables
Ingredients
  • 1 (2 pound) boneless beef chuck roast
  • 1 pinch salt and ground black pepper to taste
  • 1/4 cup all-purpose flour, or as needed
  • 1/2 cup vegetable oil (such as Wesson®)
  • 2 (14 ounce) cans beef broth
  • 2/3 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 bay leaves
  • 2 cups water to cover
  • 1 (16 ounce) package baby carrots
  • 2 medium potatoes, peeled and quartered, or more to taste
Instructions
1
Prepare the roast by sprinkling it with salt and pepper, then cover it evenly in 2 tablespoons of flour.
2
Next, heat a generous amount of oil in a large 6- to 8-quart Dutch oven over high heat. Sear the roast on all sides until it is nicely browned, taking about 5 to 7 minutes. Remove the roast from the pot and set it aside.
3
Return the pot to medium heat and stir in any remaining flour that was left behind after searing the roast. This will help absorb the excess oil in the pot.
4
Now, add a variety of ingredients to the pot, including beef broth, wine, chopped onion, soup mix, dried marjoram, Worcestershire sauce, and bay leaves. Pour in enough water to cover the roast and its accompaniments.
5
Cover the pot and let it simmer over medium-low heat for approximately 2 hours, or until the roast is tender.
6
Add sliced carrots and diced potatoes to the pot during the last hour of cooking, or until they are tender. If the gravy is too thin, uncover the pot and continue to simmer it for an additional 20 minutes, or until the liquid has evaporated and the gravy thickens. Remove the bay leaves from the pot before serving.