Paula's Dutch Oven Pot Roast

Ingredients

• 1 boneless beef chuck roast , 2 pound
• salt and ground black pepper to taste
• 0.25 cups all-purpose flour , or as needed, divided
• 0.5 cups vegetable oil , such as Wesson
• 2 cans beef broth , 14 ounce
• 0.67 cups dry white wine
• 1 medium onion , chopped
• 1 package beef with onion soup mix , 1.25 ounce
• 1 teaspoon dried marjoram
• 4 dashes Worcestershire sauce
• 2 bays leaves
• 2 cups water , or as needed to cover
• 1 package baby carrots , 16 ounce
• 2 medium potatoes , peeled and quartered, or more to taste

Instructions

1. 1

   Season roast with salt and pepper and coat with 2 tablespoons flour.

2. 2

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

3. 3

   Cover and simmer over medium-low heat until roast is 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 more minutes. Remove bay leaves from gravy when serving.