Dutch Oven Pot Roast
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This hearty Dutch Oven Pot Roast is the ultimate comfort food! Tender chunks of beef cooked slowly in a rich red wine broth, with hearty vegetables and potatoes make for the perfect cool weather meal!
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Gather ingredients.
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Season the chuck roast liberally, then sear until brown on all sides before removing from the dutch oven.
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Melt butter, then add in the onions, garlic, and tomato paste. Cook until the onions are translucent.
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Deglaze with red wine and beef stock, then add in herbs and scrape the bottom of the dutch oven.
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Add back the chuck roast.
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Roast in the oven for 2.5 hours.
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Add the potatoes and veggies, and return to the oven to roast for an additional 1 - 1.5 hours.
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Shred the beef into large chunks, then garnish with more herbs, salt, and pepper. Enjoy!
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