🍖 Dutch-Oven Pot Roast – Bubba’s Tender Country Classic

Ingredients

• 3–4 lb chuck roast
• Salt & pepper to taste
• 2 tbsp flour
• 2 tbsp oil
• 1 onion, chopped
• 3 carrots, chopped
• 3 potatoes, quartered
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 sprigs thyme or rosemary

Directions

1. Sear the meat: Season roast with salt and pepper, dust with flour. Heat oil in a Dutch oven and brown on all sides till golden. Remove to a plate.
2. Build the base: Toss onions in the pot and sauté till soft. Add tomato paste and stir 1 minute.
3. Deglaze: Pour in broth and Worcestershire, scraping the brown bits.
4. Simmer: Return roast to the pot, add carrots, potatoes, and herbs. Cover tightly and simmer on low heat 3 hours, or bake in the oven at 325°F for the same time.
5. Serve: Slice or shred meat and ladle over mashed taters or rice with gravy from the pot.

Bubba’s Tips

• Let it rest 10–15 minutes before slicing for juicier meat.
• Add a splash of red wine if you’re feelin’ fancy — Grandma won’t tell.

Storage: Keeps 4 days in the fridge or 2 months in the freezer.