🥩 Dutch Oven Pot Roast

🥩 Dutch Oven Pot Roast

Ingredients:

• 1 (3–4 lb) boneless chuck roast

• Salt, black pepper, and garlic powder, to taste

• 2 tbsp olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 1 cup red wine (or beef broth)

• 2 cups beef broth

• 2 bay leaves

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 4 potatoes, peeled and chopped (optional, added near the end)

Instructions:

1. Preheat oven: Set your oven to 325°F (165°C).

2. Season and sear: Pat the roast dry and season generously with salt, pepper, and garlic powder. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides for 4–5 minutes until browned. Remove and set aside.

3. Sauté vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook for about 5 minutes, until softened.

4. Deglaze: Pour in red wine (or broth) to deglaze, scraping up browned bits from the bottom.

5. Add liquid and herbs: Return the roast to the pot. Add beef broth, bay leaves, thyme, and rosemary. Bring to a gentle simmer.

6. Bake: Cover with a lid and place the pot in the oven. Cook for 3–4 hours, or until the roast is fork-tender.

7. Add potatoes (optional): About 1 hour before the roast is done, add potatoes to the pot.

8. Rest and serve: Remove from the oven, let rest for 10 minutes, then slice. Serve with the vegetables and the rich pan gravy.

Tip:
For an even deeper flavor, make this a day ahead — the flavors meld beautifully overnight!

A comforting, melt-in-your-mouth classic perfect for Sunday dinners or special gatherings. 🍷🥕🍖