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Kelli's "Throw It All In A Dutch Oven and Forget It" Pot Roast

* to be used as a guide only ;>) do it your way!

Prep Time - 30

Cook Time - 3.5 to 4

Equipment:

Dutch Oven
A wooden spoon

Ingredients

3 pounds beef chuck roast - boneless
1 tablespoon Kosher salt, plus more to taste
2 tablespoons Mrs Dash Seasoning
Olive oil
1 large red onion, peeled and sliced
6 cloves garlic, toss them in the pot
1 - 32 oz jar crushed tomatoes (start with half, and add as much as your pot can handle being balanced with stock)
1 - 2 boxes of Beef Stock to cover the meat
2 tablespoons Worcestershire sauce
8 sprigs fresh thyme
2 sprigs fresh rosemary
8 Large Carrots, large chopped
8 Stalks celery, large chopped
1 package of mushrooms, large chopped
1 stick of butter
1/2 Cup of Flour
For the Roux - if you'd like to turn the broth into a gravy use equal parts flour and butter

Instructions

Preheat oven to 425 degrees F.
Generously season the meat with Kosher salt and Mrs. Dash on all sides.
Heat about 2 tablespoons of olive oil in a large 7-8 quart Dutch oven pot over medium-high heat. Sear on each side until golden brown, about 5-6 minutes per side. Remove from the pot and set aside. Do not wipe the Dutch oven clean.
Reduce to medium heat. Add the onions and saute until they start to brown, about 3 minutes, scraping the bottom and sides of the pot to deglaze with the moisture from the onions. If the brown bits are burning too fast, add a few splashes of broth and deglaze. Toss in your garlic cloves.
Next Add about 2 tablespoons of butter and 2 tablespoons of flour, stirring constantly (this is to thicken your sauce)
Add back the roast and quickly pour in beef stock, deglaze the brown bits from the bottom and sides of the pot so that your pot doesn't burn. Take your time with this making sure that nothing is sticking to the bottom. Add Worcestershire sauce, and crushed tomatoes.
Add in the rest of your veggies. At this point, you can also adjust the seasoning by adding more salt and Mrs Dash if needed.
Bring the whole pot to a strong simmer, then insert into the oven for about 15 mins (with the lid on), then lower the temp to 350 and cook for 2.5 hours (you can stir it if it makes you feel better - haha- but you can just leave it alone! All oven temps vary so at the 2.5-hour mark you want to test your meat. I find most cooks have tough pot roast because they simply didn't let it cook long enough. If the meat is starting to feel tender you can remove the lid for the last 30 to let the sauce cook down and to caramelize the meat and veggies. If it's still firm then leave the lid on and let it go an extra hour checking it every 30 mins. The meat should be super tender and falls apart with a fork.
I serve it with mashed potatoes