Paula's Dutch Oven Pot Roast

Try this Dutch oven pot roast with tender potatoes and carrots in a thick, savory gravy. It's an old favorite and everyone is sure to want the recipe.

• Preparation Time: 15 mins
• Cooking Time: 3 hr 5 mins
• Total Time: 3 hr 20 mins
• Calories: 410 Calories

Ingredients

• 1 teaspoon dried marjoram
• 1 pinch salt and ground black pepper to taste
• 2 bay leaves
• 2 (14 ounce) cans beef broth
• 1 medium onion, chopped
• 1 (1.25 ounce) package beef with onion soup mix
• 4 dashes Worcestershire sauce
• 1 (16 ounce) package baby carrots
• 2 cups water to cover
• 1 (2 pound) boneless beef chuck roast
• 2 medium potatoes, peeled and quartered, or more to taste
• 0.66666668653488 cup dry white wine
• 0.25 cup all-purpose flour, or as needed
• 0.5 cup vegetable oil (such as Wesson®)

Recipe Instructions

Step 1

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

Step 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.

Step 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.