All Recipes Best Recipe Main Dish Recipes Beef Pot Roast Recipes

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

Nutrition Info

410.2 calories carbohydrate: 21.4 g cholesterol: 51.6 mg fat: 27.1 g fiber: 3.4 g protein: 16.6 g saturatedFat: 7.4 g servingSize: - sodium: 758.5 mg sugar: 4.2 g transFat: : - unsaturatedFat: : -

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.

8 servings

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!