Classic Dutch Oven Pot Roast

Follow our step-by-step guide on how to make Classic Dutch Oven Pot Roast.

1. Step 1

   Start by generously seasoning your beef roast with salt and black pepper, then give it a light dusting of flour, about 2 tablespoons.

2. Step 2

   This will help create a delicious crust.

3. Step 3

   In a large Dutch oven, ideally between 6 to 8 quarts, heat some vegetable oil over medium-high heat.

4. Step 4

   Once the oil is shimmering, carefully add the roast and let it brown on all sides for about 5 to 7 minutes.

5. Step 5

   This step is crucial as it locks in those rich flavors.

6. Step 6

   After the roast is beautifully browned, sprinkle the remaining flour into the pot to soak up any excess oil, stirring it in well.

7. Step 7

   Now, it’s time to add some depth to your dish.

8. Step 8

   Pour in beef broth and dry white wine, then toss in the chopped onion, soup mix, dried marjoram, Worcestershire sauce, and bay leaves.

9. Step 9

   Give everything a good stir to combine those wonderful flavors.

10. Step 10

    Next, add enough water to the pot to completely cover the roast.

11. Step 11

    Cover the Dutch oven and reduce the heat to medium-low, allowing it to simmer gently for about 2 hours.

12. Step 12

    This slow cooking will make the roast incredibly tender and flavorful.

13. Step 13

    After 2 hours, it’s time to introduce some color and nutrition.

14. Step 14

    Add in baby carrots and quartered potatoes, cover the pot again, and let it cook for another hour, or until the vegetables are fork-tender.

15. Step 15

    If you find that the gravy is a bit too thin for your liking, simply uncover the pot and let it simmer for an additional 20 minutes to thicken up the sauce.

16. Step 16

    Don’t forget to remove the bay leaves before serving; they’ve done their job! Enjoy the comforting aroma and the delightful meal you’ve created, perfect for sharing with family and friends.