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Ingredient
Pot roast in a Dutch oven
Introduce
Ingredient
1 Tbs
olive oil
1 bag
baby potatoes
2 cups
beef broth
1/2 tsp
rosemary (optional)
1/2 tsp
thyme
1-2
bay leaves
Cooking instructions
* Step 1
Preheat oven to 300. Season roast with salt, pepper & garlic $ herb seasoning (I did it in the pot). Add olive oil to your Dutch oven and turn heat to just slightly under medium high. Sear roast on each side until browned (about 4 minutes), add more oil if needed.
* Step 2
Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours. In meantime cut & peel carrots (like so) & cut celery if using.
* Step 3
Add potatoes, carrots, and celery, and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender.
Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make a gravy!
Note: if there is a photo you can click to enlarge it
Tag
Stove
Oven
alcohol
olive oil
chuck roast, rump roast or eye of round roast
onion, sliced
carrots, peeled & chopped into 1 1/2inches
celery stalks sliced into 1 1/2 inch pieces
green bell pepper, sliced
baby potatoes
beef broth
red wine or cooking white wine
garlic cloves, finely chopped
rosemary (optional)
Thyme
Bay leaves
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