This Dutch Oven Pot Roast cooks low and slow in the oven for fall-apart beef. Served with its own flavors of onion, potatoes, and carrots with a savory gravy.
Heat the oil in a large oven safe pan. Season the meat with salt and pepper and brown on all sides.
Remove the meat and deglaze the pan with the wine. Place the meat back into the pan and add the garlic, onions, potatoes, carrots, and celery to the pot.
Combine the beef broth, worcestershire sauce, and flour. Pour over the meat. Add the rosemary, thyme and bay leaves.
Place a lid or tinfoil over the pan. Bake for 3, then check the meat. If it pulls apart easily, it is ready. If it doesn’t pull apart, cover and place back into the oven for an additional hour.
Reserve the broth and serve as gravy as is, or you can make a thicker gravy to serve over the meat and potatoes.
Notes
Don’t get impatient.Roast will be dry and tough if it is cooked to quickly at a higher temperature.As it cooks slowly, it will bread down any grissel and fat and the meat will just fall apart.
Have leftovers?Add some BBQ sauce and use it on sandwiches.
Storage?
Store in an airtight container in the refrigerator for up to 5 days.