Paula's Dutch Oven Pot Roast


  • 1 (2 pound) boneless beef chuck roast
  • 1 pinch salt and ground black pepper to taste
  • ¼ cup all-purpose flour, or as needed
  • ½ cup vegetable oil (such as Wesson®)
  • 2 (14 ounce) cans beef broth
  • ⅔ cup dry white wine
  • 1 medium onion, chopped
  • 1 (1.25 ounce) package beef with onion soup mix
  • 1 teaspoon dried marjoram
  • 4 dashes Worcestershire sauce
  • 2 leaf (blank)s bay leaves
  • 2 cups water to cover
  • 1 (16 ounce) package baby carrots
  • 2 medium potatoes, peeled and quartered, or more to taste
  • Directions

  • Step 1

    Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.


  • Step 2

    Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.

  • Cook's Note:

    You can use red wine instead of white.

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