Prep Time::15 mins
Cook Time:: 3 hrs 5 mins
Total Time:: 3 hrs 20 mins
Servings::8
Ingredients
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1 (2 pound) boneless beef chuck roast
salt and ground black pepper to taste
¼ cup all-purpose flour, or as needed, divided
½ cup vegetable oil (such as Wesson)
2 (14 ounce) cans beef broth
⅔ cup dry white wine
1 medium onion, chopped
1 (1.25 ounce) package beef with onion soup mix
1 teaspoon dried marjoram
4 dashes Worcestershire sauce
2 bay leaves
2 cups water, or as needed to cover
1 (16 ounce) package baby carrots
2 medium potatoes, peeled and quartered, or more to taste
Directions
Season roast with salt and pepper and coat with 2 tablespoons flour.
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.
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.
Recipe Tip
You can substitute red wine for the white wine if preferred.