Paulas Dutch Oven Pot Roast
This is a yummy way to prepare an old favorite in a Dutch oven–the gravy is delicious for this pot roast! I am always asked for the recipe!
INGRIDIENT
DIRECTION
Step: 1
Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
Step: 2
Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.
NUTRITION FACT
Per Serving: 410 calories; protein 16.6g; carbohydrates 21.4g; fat 27.1g; cholesterol 51.6mg; sodium 758.5mg.
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