Paula's Dutch Oven Pot Roast

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Season roast with salt and pepper and coat with 2 tablespoons flour.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Heat oil in a large 6- to 8-quart Dutch oven. Brown roast on all sides in hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire sauce, and bay leaves. Pour in enough water to cover.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Cover and simmer over medium-low heat until roast is 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 more minutes. Remove bay leaves from gravy when serving.'}

📊 Nutrition Facts

Per serving (8 servings total)