Dutch Oven Pot Roast

Instructions

1. 01

   Pre-heat oven to 350°F.

2. 02

   Season the roast generously with salt and pepper on all sides.

3. 03

   Heat olive oil in your Dutch oven over medium-high heat and brown the roast on all sides, approximately 15 minutes. Transfer the roast to a plate and set aside.

4. 04

   In the same pot, add chopped onions and minced garlic, sautéing until onions are translucent –2ish minutes.

5. 05

   Stir in tomato paste first, then flour – the mixture will thicken up quickly, so this only takes about 30 seconds or so.

6. 06

   Pour in red wine, stirring thoroughly to get any pieces hanging out on the sides of the pot, and allow the wine to reduce for 1-2 minutes.

7. 07

   Add beef broth, Worcestershire sauce, thyme, and bay leaves.

8. 08

   Place the roast back in the pot, and add potatoes, carrots, and celery all around the roast.

9. 09

   Cover and cook in the oven at 350°F for 2.5 to 3 hours. I check at 2.5 and make a judgment call, but up to 3 hours is usually where I land. You want the meat to practically fall apart when you poke it.

10. 10

    Use tongs to break up the meat into smaller pieces, then stir everything together to combine.

11. 11

    When finished, taste the sauce and adjust as needed. More salt, pepper, Worcestershire sauce, or even a splash of soy sauce could work here, too.

12. 12

    Serve as is (my favorite, as I’m a simple, lazy gal in the winter) or with garlic mashed potatoes, creamy polenta, sweet potato mash, or a side salad to lighten things up a bit. The world is your oyster!