Dutch oven pot roast

This traditional pot roast is comfort food for the soul. Tender, juicy meat slow roasted with carrots and potatoes will warm you up and keep you satisfied. Not only is this dish packed with flavor, it’s also rich in vitamins A and C for healthy teeth and gums.

1. Preheat oven to 300 F.
2. Season roast generously on all sides with kosher salt and black pepper.
3. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear roast on each side until a deep brown crust forms, about 5 to 6 minutes undisturbed per side. Remove roast from the pot and set aside. Do not wipe the Dutch oven clean.
4. Reduce heat to medium. Add onions to the pot and sauté until they start to brown, about 3 minutes, scraping sides of the pot. If brown bits are burning too fast, add a few splashes of broth.
5. Stir in garlic and cook for an additional 1 minute.
6. Add red wine, 2 cups of beef broth, Worcestershire sauce, tomato paste, fresh thyme and rosemary sprigs, and bay leaves. Stir until evenly combined. Bring to a low boil.
7. Return seared roast to the pot along with all its juices. The liquid should cover about half of the roast. Add more beef broth as needed. Cover securely with lid and cook for 1 hour and 30 minutes.
8. Remove the pot from oven. Add baby carrots and potatoes. Adjust seasoning with salt and pepper to taste. Cover the pot and return to oven; cook for an additional 2 hours or until roast is fork tender and falls apart, and vegetables are tender. Cook an additional 15 to 30 minutes for a more tender roast.
9. Transfer roast to a large platter or serve straight from the Dutch oven. If desired, garnish with parsley.
10. Enjoy!