Ingredients
8
8 servings
- •1 (2 pound) boneless beef chuck roast
- •1 pinch salt and ground black pepper to taste
- •0.25 cup all-purpose flour, or as needed
- •0.5 cup vegetable oil (such as Wesson®)
- •2 (14 ounce) cans beef broth
- •0.66666668653488 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 to cover
- •1 (16 ounce) package baby carrots
- •2 medium potatoes, peeled and quartered, or more to taste
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 410
- Carbohydrate: 21g
- Fat: 27g
- Fiber: 3g
- Protein: 17g
- Sugar: 4g
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