3 Hours 30 Minutes
Heat a deep Dutch Oven on medium-high heat.
Drizzle olive oil on the bottom of the pan.
Brown roast on both sides, and remove from the pan.
Add more olive oil and sauté garlic, onions, and carrots.
Add butter and flour and coat the cooked vegetables.
Deglaze the pan with red wine. Bring to a simmer and reduce heat.
Let it simmer until it reduces by half.
Add a can of stew tomatoes and bay leaves.
Place the lid on the Dutch Oven and cook the pot roast for 3 hours at 325°F.
The pot roast should be fall apart tender. Serve with the vegetables from the pot and some roasted creamer potatoes.
Dutch Oven Chicken Thighs
Bacon Balsamic Brussels Sprouts
Herb Crusted Rack of Lamb