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Dutch Oven Pot Roast

Contributed By: Judy, AZ | See all of Judy's recipes
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When it's chilly outside, pot roast makes a perfect meal. Start it on the stovetop and finish it off in the oven. These are the ingredients I had on hand, but you can use whatever veggies you enjoy.
1 tbsp Vegetable oil
2 ½ lb Chuck roast
¼ cup All purpose flour for dredging
1 tsp Kosher salt
½  tsp Freshly ground black pepper
¼ tsp Garlic powder
1 cup Red wine, divided
¾ cup Beef broth, divided
2 Idaho potatoes
4 Carrots, peeled
6 mushrooms
Dutch Oven Pot Roast Recipe at
Preheat oven to 350°.

Place oil in 2.75-qt. Dutch oven and heat on stovetop.

Wash and dry the roast. Dredge each side of the roast in flour. Sprinkle salt, pepper and garlic powder on both sides.

Carefully place the roast in heated oil. You might have to push the roast in tightly to get the entire surface into the oil. Brown on one side. Turn over and brown on the other side.

Add ½ cup of the red wine and ¼ cup of the beef broth to the pan. Bring up to a boil, then cover and place the entire pan into the oven. Bake for about 2 hours until the roast is just about done.

Meanwhile, cut the potatoes into 2” cubes. Peel and cut carrots. Clean and quarter mushrooms. Place in the pan, cover, and continue baking until the vegetables are soft and the beef is fork tender. You may need to add a little additional liquid to the pan - about ½ cup of wine and ¼ cup of beef stock. Bake for about 2 1/2 hours.

Remove the meat and vegetables from the pan. Place the pot back on the cooktop. Remove the fat from the top of the braising liquid. Bring the liquid to a boil and reduce the liquid until it has made a nice gravy. Adjust seasonings and serve.

Date Added: 03/03/2010
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