Dutch Oven Pot Roast

Name: Dutch Oven Pot Roast
Ingredients: ⅓ cup all-purpose flour; Salt and pepper, to taste; 1 (3 lb.) boneless chuck roast; 1 tablespoon butter; 2 tablespoons olive oil; 2 onions, thinly sliced; 5 carrots, peeled and cut into 2-inch pieces; 4 large ribs celery, cut into ½-inch crescents; 2 cloves garlic, minced; 3 cups beef broth, divided; ½ cup red wine ((or additional beef broth)); 2 sprigs fresh thyme ((or ¼ teaspoon dried)); 2 sprigs fresh rosemary ((or ¼ teaspoon dried)); 2 bay leaves; 3 medium Russet potatoes, peeled and cut into eighths

"Tender and juicy, this Dutch Oven Pot Roast transforms an affordable cut of meat into a delicious comfort food dinner. A classic Sunday pot roast recipe!..."

INGREDIENTS

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⅓ cup all-purpose flour

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Salt and pepper, to taste

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1 (3 lb.) boneless chuck roast

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1 tablespoon butter

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2 tablespoons olive oil

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2 onions, thinly sliced

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5 carrots, peeled and cut into 2-inch pieces

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4 large ribs celery, cut into ½-inch crescents

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2 cloves garlic, minced

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3 cups beef broth, divided

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½ cup red wine ((or additional beef broth))

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2 sprigs fresh thyme ((or ¼ teaspoon dried))

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2 sprigs fresh rosemary ((or ¼ teaspoon dried))

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2 bay leaves

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3 medium Russet potatoes, peeled and cut into eighths

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