Dutch Oven Pot Roast

Ingredients

• 1/2 cup all-purpose flour

• salt and pepper to taste

• 3lbs boneless chuck roast, cut into large chunks

• 1 tablespoons butter

• 2 tablespoons olive oil

• 3 onions, sliced

• 5 carrots, cut into 2 inch pieces

• 4-5 celery, cut into large chunks

• 6 cloves of garlic, minced

• 3-4 cups beef broth, divided

• 1/2 cup red wine

• 1/2 teaspoon dried thyme

• 1/2 teaspoon rosemary

• 3 bay leaves

Preheat oven to 275°F

Mix the flour with generous amount of salt and pepper in a large bowl. Pat the meat dry and dread in the seasoned flour mixture.

Heat butter and olive oil in a large dutch oven over medium-high heat until it is hot, but do not allow it to smoke. Brown meat until it has a nice brown color on the outside. Remove meat, set aside.

Reduce heat to medium and add 1 cup of beef broth, and using a wooden spoon, scrape buts from bottom of pan. Add in the onions, carrots and celery to pot. Cook ingredients down till they start to soften, add garlic and cook till fragrant.

Add roast to pot and the remaining beef broth along with the wine, thyme, rosemary and bay leaves. Season with salt and pepper and bake in the oven for about 2.5-3 hours. (You may add potatoes if you like. If you do, remove roast after 1.5 hours, add the peeled and sliced potatoes to the top of the pot and cook for an additional 1.5-2 hours till potatoes or cooked through.)

Serve hot and enjoy.