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
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Season roast with salt and pepper and coat with 2 tablespoons flour.
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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.
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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.
