Dutch Oven Pot Roast

afullliving.com

Dave G

4 pounds chuck roast

2 to 3 tablespoons kosher salt, divided (to taste)

2 teaspoons black pepper, divided (to taste)

2 teaspoons garlic powder (optional)

2 teaspoons onion powder (optional)

1 teaspoon smoked paprika (optional)

2 tablespoons olive oil

2 tablespoons unsalted butter

2 large yellow onions, sliced

8 cloves garlic, minced

4 tablespoons tomato paste

1 tablespoon Worcestershire sauce

3 cups beef stock

1 cup dry red wine (see notes)

3 bay leaves

8 sprigs thyme

4 sprigs rosemary

1.5 pounds yellow baby potatoes, washed and halved

5 medium carrots, peeled and cut into 1.5 to 2-inch pieces

3 stalks celery, cut into 1.5 to 2-inch pieces

garnish with parsley, rosemary, and thyme

Directions at afullliving.com

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