Paula's Dutch Oven Pot Roast

Ingredients

• (2 pound) boneless beef chuck roast
• salt and ground black pepper to taste
• 1/4 cup all-purpose flour, or as needed, divided
• 1/2 cup vegetable oil (such as Wesson)
• (14 ounce) can sbeef broth
• 2/3 cup dry white wine
• medium onion, chopped
• (1.25 ounce) packagebeef with onion soup mix
• teaspoon dried marjoram
• dash esWorcestershire sauce
• bay leaves
• cup swater, or as needed to cover
• (16 ounce) packagebaby carrots
• medium potatoes, peeled and quart ered, or more to taste

Instructions

1. Season roast with salt and pepper and coat with 2 tablespoons flour.
2. 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.
3. 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.