Delicious Dutch Oven Pot Roast

Submitted by Chefstoneback

"This is a easy delicious meal that can easily feed a family of 4! Hope you enjoy!"

 

• Ready In: 4hrs 20mins
• Ingredients: 11
• Serves: 4

ingredients

• 3 -4 lbs chuck roast
• 3 -4 carrots
• 2 stalks celery
• 1 onion
• 1 bulb of garlic
• 1 1⁄2 cups beef stock
• 1 cup red wine
• kosher salt
• 1 -2 sprig fresh thyme
• 1 -2 sprig fresh rosemary
• 2 tablespoons vegetable oil

directions

1. Preheat oven to 275. Salt the Chuck Roast. Put vegetable oil in a large Dutch oven on medium high heat. Sear the Chuck on all sides. Remove Chuck and place on cutting board or plate. Holding the garlic by the top, turn it to its side and cut in half through the middle. Holding the top, place the garlic, cut side down, in the oil. Peel your carrots and cut them in thirds. Cut the onion in half. Cut 2 stalks of celery into thirds. Then add the carrots, onion and celery to the garlic, adding more oil if necessary. Sear everything off until it is dark brown. Once browned, remove all vegetables onto a cutting board or plate. Keeping your heat on medium high, carefully add red wine and scrape the bottom of the Dutch Oven with a wooden spoon to deglaze the pan. Remove from heat and add beef stock. Add the carrots, celery and onions back to the pot and lay the Chuck on top. Put the garlic and a sprig or two of the Thyme and Rosemary. Place the lid on the Dutch Oven and put in the oven for 4 hours or until tender. After cooking, discard the celery, onion, garlic and herbs. Use the leftover liquid to make a gravy. Best served with mashed potatoes.
2. Enjoy!