Dutch Oven Pot Roast and Vegetables

Dutch Oven Size:

12″ Dutch Oven

Ingredients:

  • 1/2 cup flour
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked pepper
  • 4-6 pound chuck roast
  • 1/2 cup corn oil
  • 3/4 cup ketchup
  • 3 carrots, peeled and cut in 2″ rounds
  • 3 potatoes, cut into 2″ pieces
  • 1 onion, chopped
  • 4 garlic cloves
  • 2 cups beef stock
  • [ingredient-12]

Directions:

Season the flour with salt and pepper and blend thoroughly. Roll the pot roast in the flour and salt mixture. Heat the oil in a 12 inch dutch oven. Sear the roast for 4 minutes on each side, or until well browned. Add the ketchup, carrots, potatoes, onions, and garlic. Cook the stew for 5 minutes. Add the beef stock and cover. Cook at 300 degrees using 7 coals on the bottom and 16 on top. Cook for 2.5-3 hours or until the beef is very tender.

Preparation and Cooking Time:

3-4 Hours

Serves:

6-8