This Dutch oven pot roast packs carrots, celery, red potatoes, and onion in a tender roast as it cooks to perfection. It's a classic beef roast dinner with everyone returning for seconds. As a bonus, it is super easy to prepare.
1 cupred wine(in combination with the beef broth - so reduce the starting broth amount to 2 cups)
½tablespoonBetter Than Bouillon beef base
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Instructions
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. Try it with some of my pot roast gravy!
Notes
Any number of beef cuts are suitable for this roast, beef chuck is popular as is chuck tender roast. Eye of round has a great beefy flavor that is also excellent in this pot roast recipe.
If you do not have a Dutch oven, use another heavy-bottomed oven-safe pot that has a tight-fitting lid.
When searing your roast, try not to move it around until it has developed a golden-brown crust and is ready to be turned.
Leftover pot roast can be refrigerated in an airtight container for up to 3 days. It may be wrapped tightly in plastic wrap or foil, placed in a freezer bag, and frozen for up to 2 months. I recommend removing the vegetables, as they will turn mushy when frozen.