DUTCH OVEN POT ROAST
Ingredients:
3 lbs beef chuck roast
2 tbsp olive oil
1 large onion, sliced
4 garlic cloves, minced
4 carrots, cut into chunks
4 celery stalks, chopped
3 cups beef broth
1 cup red wine (optional, substitute with extra broth)
2 tbsp tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
Salt and pepper to taste
Instructions:
Preheat oven to 325°F (160°C).
Heat olive oil in a Dutch oven over medium-high heat. Season roast with salt and pepper, sear on all sides until browned; remove and set aside.
Add onion and garlic to the Dutch oven; sauté until softened. Stir in tomato paste.
Return roast to the pot, add carrots, celery, beef broth, and wine (if using).
Prep Time:20 mins | Cook Time: 3-4 hrs | Total Time: 4 hrs | Kcal: 450 | Servings: 6
