Dutch Oven? Say WHAT?

A Dutch Oven from one of my boys -Not soo good, A Dutch Oven as something to cook/bake in, is excellent! I highly recommend that you invest in one. They can handle a large amount of heat and they are perfect for slow cooking. It's nice to be able to start something on your stove top and move it into your oven. Sturdy but very heavy pots. Sometimes, cumbersome to travel with. Anywho, tonight I made an amazing slow cooked Chuck Roast ... with all the fixin's - Garlic mashed potatoes , sauteed veggies -YUMM! Here is my recipe , I hope you give it a go :) 

• 1 (3 to 4-pound) boneless chuck roast
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 cup thinly sliced onion wedges
• 3 cloves garlic, crushed
• 2 bay leaves
• 2 sprigs fresh rosemary
• 1 (10 3/4-ounce) can beef broth 
• 1/4 cup red wine
• 2 tablespoons Worcestershire sauce
• 1 tablespoon beef bouillon granules
• 3/4 cup water

Directions

Preheat oven to 350 degrees F.

Rub salt and pepper into the roast on both sides. Heat oil in a dutch oven and brown the roast, searing it on both sides. Take out meat and set it aside,  Add onions and garlic to skillet for 4 to 6 minutes to soften, return the meat now.... Combine the beef broth, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water, bay leaves and rosemary. Cover dutch oven bake for 3 to 3 1/2 hours or until tender. Remove from pan, and seperate meat with a fork , if you like your gravy thicker add a little cold water mixed with a TBSP of cornstarch.  Serve with your favorite sides and pour gravy over the meat. 

Remove and discard the bay leaves and rosemary.