Dutch Oven Pot Roast

fromvalerieskitchen.com

Janet Sharratt

subheading: FOR THE POT ROAST:

3 ½ to 4 pound boneless beef chuck roast

2 tablespoons olive oil

1 cup diced onion

2 teaspoons minced garlic

2 tablespoons tomato paste

½ cup medium to full-bodied red wine, like Cabernet, Zinfandel, or Merlot

2 cups low-sodium beef broth

1 tablespoon Worcestershire sauce, check label for gluten free, if needed

4 to 5 medium carrots, peeled and cut into 2-inch chunks

1 pound whole baby potatoes, I used a medly of 3 colors

subheading: FOR THE POT ROAST SEASONING MIX:

1 ½ teaspoons sea salt

1 ½ teaspoons dried crushed rosemary

1 ½ teaspoons dried thyme

1 teaspoon freshly ground black pepper

1 teaspoon granulated garlic or garlic powder

1 teaspoon onion powder

½ teaspoon paprika

subheading: FOR THE GRAVY:

½ cup water

2 tablespoons cornstarch

2 tablespoons cold water, for the cornstarch slurry

Directions at fromvalerieskitchen.com

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