Dutch Oven Pot Roast #potroast #comfortfood #dinnerideas #easyrecipes #cozymeals #fallrecipes #food

Pot Roast Recipe

2-3 lb chuck roast
Oil and season all sides with kosher salt, pepper, garlic and onion powder, smoked paprika and Kinders buttery steakhouse seasoning blend.
Peel and slice 4 large carrots
3-4 ribs of celery
1 whole yellow onion, diced
4-6 cloves of garlic, chopped

Add oil to the Dutch oven.
Sear the roast on all sides on medium high heat.
Remove from the pot then add 1 Tbsp each of tomato paste and beef bouillon paste or powder. Mix well then add the chopped vegetables and stir.
Add a splash of red wine to deglaze the pan.
Add the chopped garlic then a packet of Lipton savory herb and garlic mix. Stir well.
Add 1½ cup of red wine. Simmer and reduce for about 15 minutes.
Add 2 cups of beef broth. Stir to combine then taste to adjust seasonings.
Add the roast back to the pot along with fresh rosemary, thyme and 3 bay leaves.
Cover and reduce the heat to medium low.
Cook for about 3 hours. (I checked after hour one then flipped the meat at hour two)

Remove the herbs and stems.
*optional, add a cornstarch slurry to thicken up the gravy if desired*