Dutch Oven Pot Roast

Caramel            Cashews

&

Caramelandcashews.com

"My whole family loved this pot roast. The meat was tender and the veggies weren't mushy! Perfect!!"

INGREDIENTS:

Olive oil

Chuck roast

Dry red wine

Beef broth

Garlic cloves

Tomato paste

Worcestershire

Onion & carrots

Potatoes

Celery

Thyme & rosemary

Hearty dinner for fall!

This dutch oven pot roast is fall-apart tender with perfectly cooked carrots, potatoes, and onions. It's the ultimate comfort food and it's a breeze to make!

1

Season the chuck roast. Sear both sides of the roast in a dutch oven over medium-high heat.

2

Add the beef broth and scrape up the brown bits on the bottom of the pot.

3

Add the red wine, garlic, Worcestershire sauce, and tomato paste. Simmer for 3 minutes, then add thyme/rosemary.

4

Remove from the heat, place the chuck roast back into the pot, cover with a lid, and place into the preheated oven.

5

Let the pot roast cook for 1 hour and 45 min. Remove the pot from the oven & add the potatoes, celery, carrots, and onion.

6

Cover with a lid and place the pot back into the oven. Cook for another 1 hour and 30 min, or until the roast is fork-tender.