Dutch Oven Pot Roast

• Ingre­di­ents!
• 3 to 5 lbs. chuck roast
• Kinder’s But­tery Steak­house Seasoning
• 2 tbsp. bacon fat
• Option: 2 tbsp. any oth­er oil with a high smoke point
• 2 large chopped onions
• 5 whole gar­lic cloves
• 1 tsp. toma­to paste
• 4 cups beef broth
• 1 sprig rosemary
• 2 sprig thyme
• 1 ¹⁄₂ lbs. baby potatoes
• 1 lb. chopped carrots
• 2 bay leaves
• Flour
• Milk
• Tools!
• Oven-proof Dutch oven

Directions

Trim fat and any tough con­nec­tive tis­sue or sil­ver skin from the chuck roast, then cut it into 8 to 10 large chunks of sim­i­lar size. Sea­son with salt, pep­per, and Kinders But­tery Steak­house Sea­son­ing to taste.

Option:

Any oth­er favorite sea­son­ing is fine!

In a Dutch oven, heat bacon grease or oil over medi­um-high heat. Sear the pieces of roast until you have a nice crust on all sides, then set aside.

Low­er heat a bit, add onions and cook about 5 min­utes, stir­ring often.

Add gar­lic and cook a few more min­utes, stir­ring often.

Stir in toma­to paste and beef broth to deglaze the Dutch oven, stir­ring con­stant­ly and scrap­ing up any browned bits on the bottom.

Pre­heat oven to 300° F.

Add car­rots and onions, put the beef on top, then the rose­mary, thyme, and bay leaves on top the beef.

Cov­er Dutch oven, put into oven and bake at 300° F. for 3 to 4 hours, or until roast is fork-tender.

Remove the herbs and bay leaves, remove the beef and shred it with forks.

Put the beef in a serv­ing dish on one side with the veg­gies and spuds on the other.

Pour about half of the juice still in the Dutch oven over the meat and veg­gies; cov­er and set aside to rest.

Use the rest of the juice, plus some flour and milk, to make the best gravy you’ve nev­er tast­ed yet.

If your guests haven’t already killed you to get at your deli­cious-smelling roast, serve with French or Irish soda bread to sop up the juice and gravy.