2poundsbaby red potatoesabout 8 small potatoes; whole or halved
3cupslow-sodium beef broth
2bay leaves
½teaspoondried thyme
½teaspoondried rosemary
Gravy
¼cupunsalted buttercut into pieces
¼cupmilk
⅓cupall-purpose flour
Instructions
Chop the vegetables, preheat the oven to 325°F, and heat a large Dutch oven on the stove top over low-medium heat. **If not using a Dutch Oven see detailed instructions in post**
While the pan heats, season both sides of the roast with the garlic powder, onion powder, salt, and pepper. After the Dutch oven is hot, add the olive oil and the roast. Sear both sides of the roast for 3-5 minutes until each side is brown. Remove the roast from the pan and set aside.
Pour the red wine into the pan, and use a wooden spoon to deglaze the bottom and scrape up any brown bits.
½ cup red wine
Turn off the heat, and add the vegetables in an even layer. Add the roast back to the pan on top of the vegetables. Pour in the beef broth, and add the bay leaves, thyme, and rosemary.
¾ cup white onion, 1 cup carrots, 2 pounds baby red potatoes, 3 cups low-sodium beef broth, 2 bay leaves, ½ teaspoon dried thyme, ½ teaspoon dried rosemary
Place the lid on the Dutch oven, and transfer to the preheated oven. Cook for 20 minutes per pound until beef reaches desired doneness.
After the roast is finished cooking, remove it from the Dutch oven and allow it to rest for at least 10 minutes prior to shredding or slicing. Test the potatoes and vegetables for doneness. Return them to the oven for a few extra minutes if necessary.
Once the vegetables are cooked through, remove them from the pan and set aside. Discard the rosemary, thyme, and bay leaves. Add the butter and milk to the Dutch oven.
¼ cup unsalted butter, ¼ cup milk, ⅓ cup all-purpose flour
Heat the pan over low-medium heat while whisking. Once the butter melts, whisk in the flour. The gravy will thicken over several minutes. After it has thickened, turn off the heat and shred or slice the roast.
Serve the roast with the gravy and vegetables. Store any leftovers in the refrigerator for up to 3 days
Notes
The calories listed are an approximation based on the ingredients and a serving size of about 4 ounces of the cooked beef pot roast, with about 1/2 a cup of the vegetables, and topped with around 1/4 a cup of gravy. Actual calories will vary. *The cook time listed is to cook the roast to medium doneness and was tested using a meat thermometer.*