Ingredients

The following ingredients have 6 Servings
  • 3 lbs beef chuck roast
  • 2 tsp pot roast seasoning
  • 1 ½ Tbsp olive oil
  • ½ cup yellow onion ((diced, or use white onion))
  • 2 tsp garlic ((minced))
  • 2 large carrots ((sliced))
  • 4 ribs celery ((sliced))
  • 2 Tbsp tomato paste
  • 3 red potatoes ((chopped))
  • 2 whole bay leaves
  • 3 cups beef broth ((up to 4 cups))
  • 2-3 sprigs rosemary or thyme
  • 1-2 Tbsp butter
  • 1 Tbsp Worcestershire sauce ((if not using red wine))
  • 1 cup red wine ((in combination with the beef broth - so reduce the starting broth amount to 2 cups))
  • ½ Tbsp Better Than Bouillon beef base

Instruction

  • Preheat your oven to 300°F (150°C). Meanwhile, add the olive oil to your Dutch oven and heat it over medium-high heat and season your roast on all sides with pot roast seasoning.
  • Once the oil is hot, sear your pot roast for 2-3 minutes on each side. Once a golden-brown crust has formed, transfer it to a cutting board, plate, or tray. Do not wipe out your Dutch oven.
  • Using a splash of broth and a wooden spoon or spatula, briefly deglaze the pan by scraping the brown bits off the bottom. Then, add the onions and saute for 2-3 minutes.
  • Add the garlic, carrots, and celery to your Dutch oven, then stir in the tomato paste.
  • After the tomato paste, add the potatoes, bay leaves, and beef broth. Return the seared pot roast to the pan. Add broth if needed, the roast should be approximately half immersed in broth.
  • Add the optional butter, herbs, Worcestershire, red wine, or better than bouillon, then place the closed Dutch oven into your preheated oven to cook for 3 ½-4 hours.
  • Once ready, serve the pot roast from a large platter or right out of the Dutch oven.