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Yield
5 Servings
Type
Dinner
Time
3 Hours 30 Minutes
Level
Beginner
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.
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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.
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