Melt in your mouth tender and packed with flavor, this dutch oven pot roast is the ultimate comfort food. Slow cooked with minimal hands-on time, this classic meal is deceptively so easy to make!
Heat the oil in your dutch oven on high heat. Add the roast and cook it for 3-4 minutes on all sides in order to develop a nice golden crust.
2 tablespoon Oil, 3 lb Chuck Roast
Remove the roast from the dutch oven and set it aside. Reduce the heat to Medium-High and add the onion, celery, mushrooms, and garlic to the dutch oven. Stirring frequently, cook the vegetables until the garlic is fragrant and the onions are beginning to turn translucent (about 5 minutes)
Add the wine and beef broth to the dutch oven and stir it in. Bring the liquid to a simmer scraping the bottom of the pan to remove any stuck on bits.
1 cup Dry Red Wine, 2 cups Beef Broth
Stir in the cream of mushroom soup, onion soup mix, balsamic vinegar, thyme, red pepper flakes, salt, and pepper
10.5 oz Condensed Cream of Mushroom Soup, 1 envelope Lipton Onion Soup Mix, 2 teaspoon Fresh Thyme, Pinch Crushed Red Pepper Flakes, Salt and Pepper to taste, 1 tablespoon Balsamic Vinegar
Return the beef to the pan and place the rosemary and bay leaves in the quid around the roast.
2-3 sprigs Fresh Rosemary, 2 Bay Leaves
Place the lid on the dutch oven and bake it in the preheated oven for 2 hours, then add the carrots to the dutch oven. Replace the lid and bake it for an additional hour or until the carrots are soft and the beef easily pulls apart with a fork.
1 lb Carrots
When the roast is done cooking, carefully remove the roast and carrots and set them on your serving dish.
Carefully strain the remaining cooking liquid through a fine sieve. Discard the solids.
Skim away as much of the fat from the top of the remaining liquid as possible.
Return the skimmed and strained liquid to the dutch oven and place it over medium-high heat bringing it to a low simmer. Remove 1 cup of the liquid to a small bowl. Whisk in 2 tablespoon of all-purpose flour until the mixture is smooth and well-combined.
2 tablespoon All-Purpose Flour
Pour the flour mixture into the simmering liquid, whisking constantly. Continue simmering until the liquid has thickened into a nice gravy. Taste and add additional seasonings if desired.
Serve the roast and carrots over mashed potatoes and topped with the gravy if desired.