Dutch Oven Pot Roast | Recipe Cart

Ingredients

• ⅓ cup all-purpose flour
• Salt
• pepper
• 1 (3 lb.) boneless chuck roast
• 1 tablespoon butter
• 2 tablespoons olive oil
• 2 onions, thinly sliced
• 5 carrots, peeled and cut into 2-inch pieces
• 4 large ribs celery, cut into ½-inch crescents
• 2 cloves garlic, minced
• 3 cups beef broth, divided
• ½ cup red wine ((or additional beef broth))
• 2 sprigs fresh thyme ((or ¼ teaspoon dried))
• 2 sprigs fresh rosemary ((or ¼ teaspoon dried))
• 2 bay leaves
• 3 medium Russet potatoes, peeled and cut into eighths