dutch oven pot roast

dutch oven pot roast

my own recipe


2lb chuck roast

2 tbsp.  olive oil

2 small onions, sliced

6 large carrots, chopped

3 stalks celery, chopped

2 cups of beef stock

1 cup red wine

1 tsp rosemary

1 tsp thyme

1 tsp sage

salt & pepper to taste

in a bowl, combine spices with some salt and pepper.  mix together then rub on roast so the roast is coated.  in the dutch oven on medium to high heat, pour in olive oil.  Add onions, carrots, and celery and let them cook for a few minutes until the carrots turn brown.  remove vegetables from dutch oven and put into a bowl.  place the roast in the dutch oven and brown on each side for about 1 minute then remove roast.  pour the red wine into the dutch oven to deglaze the bottom.  then add back the roast and vegetables.  pour the beef stock on top and cook on a simmer for about 3 to 4 hours until the meat becomes tender and easy to pull apart.  this is the perfect meal that only gets better with time!




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