Dutch Oven Pot Roast | Recipe Cart | Recipe Cart

Ingredients

• 1 tsp olive oil
• 2 to 3 pounds boneless, chuck roast
• 1 to 2 tsp kosher salt
• 1/2 tsp fresh ground pepper
• 2 cups coarsely chopped onion
• 4 to 6 large carrots, cut diagonally into thirds
• 3 cloves garlic, chopped or minced
• 1 cup dry red wine, beer, or beef broth (or stock)
• 4 or 5 sprigs of fresh thyme ( or 1 tsp. dried thyme )
• 2 dried bay leaves
• 2 cups beef broth or stock