Dutch Oven Pot Roast

Dutch Oven Pot RoastGently braised low and slow in a garlic, herb, mushroom, and wine sauce, this dish brings out natural juicy flavors.

Prep Time: 15 minutes

Cook Time: 4 hours

3-4 lb. chuck roast in 4" cubes

salt and ground pepper, to taste

2-3 tbsp olive oil

2 yellow onions, peeled and quartered

4 large carrots, cut in 2" pieces

1 lb. baby mushrooms, halved

4 cloves garlic, minced

1 cup red wine

3 cups beef broth

3 sprigs fresh thyme

2 sprigs fresh rosemary**

Preheat the oven to 275˚F.
Using paper towels, pat dry the beef and generously season it with salt and pepper.
Heat the olive oil in a large dutch oven, or a large braiser, set over medium-high heat.
Add beef to the heated oil and cook for 2 minutes per side, or until browned all around.
Remove beef from the pot and set aside.
Reduce heat to medium and add onions and carrots to the pot; add more oil, if needed.
Cook the onions and carrots for 4 minutes, stirring occasionally.
Stir in the mushrooms and cook for 2 more minutes.
Add garlic and cook for 20 seconds.
Add wine and beef broth; stir to scrape up all the browned bits from the bottom of the pot.
Return beef to the pot; increase heat to high and bring to a boil.
Add the fresh sprigs of thyme and rosemary.
Cover the pot with a lid.
Roast in the oven for about 3 ½ to 4 hours, or until roast is fall-apart tender.
Remove from the oven and serve.

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