Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a yummy way to prepare an old favorite in a Dutch oven--the gravy is delicious for this pot roast! I am always asked for the recipe!

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Recipe Summary

prep:
20 mins
cook:
3 hrs 5 mins
total:
3 hrs 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.

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  • Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.

Cook's Note:

You can use red wine instead of white.

Nutrition Facts

410 calories; protein 16.6g; carbohydrates 21.4g; fat 27.1g; cholesterol 51.6mg; sodium 758.5mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/02/2020
11.2.20 Used unpeeled baby Yukon gold potatoes, pearl onions and some sliced onions, red wine, and a pkt. of Lipton onion soup mix (what I had on hand), not beef onion mix. I added the amount of beef broth listed, but did not add more water to cover the roast. When cooking was complete, I ended up with a pot of beef-flavored broth, not even close to resembling even a thin gravy. There was so much liquid that if I’d simmered until the liquid evaporated, the veggies would have been total mush. I used Wondra® to make the gravy, and this turned out tasting very good, but if I were to make again, I’d cut back the amount of beef broth. It just seemed to be too much even without the additional water. I’m rating 4 stars based on the flavor because it was a tasty pot roast. Read More