Sarah's Dutch Oven Pot Roast.....

So I made pot roast for dinner tonight.  This is by far my favorite way to make it.  The flavor of the pot roast cooking for hours in the dutch oven  are unmatched.  I keep the seasoning simple... and cook the veggies along with the roast in it's own drippings.  This recipe also makes for the best gravy because it yields a nice helping of drippings with an excellent flavor. 

Sarah's Dutch Oven Pot Roast

Ingredients:

3 to 3 1/2 pound chuck shoulder pot roast
1 tablespoon extra virgin olive oil
1 cup beef broth 
3 carrots peeled and sliced
3 russet potatoes cleaned and cubed
3 celery stalks sliced
2 teaspoon Mrs. Dash (original)
2 cloves of garlic minced
1 teaspoon dried basil

For gravy:

2 tablespoons cornstarch dissolved in 2 tablespoons of water
1/2 teaspoon dried basil

Directions

Combine  Mrs. Dash, minced garlic and 1 teaspoon of basil.  Press into beef pot roast.  Heat olive oil in dutch over over medium heat.  Add the pot roast and brown on both sides. 

Add 1 cup of beef broth and bring to a boil.  Reduce heat and cover tightly.  Let simmer for 2  to 2 1/2 hours.  Add vegetables and cover.  Continue to cook for 3 to 4 hours or until veggies and roast are fork tender. 

Remove pot roast and veggies and keep warm.  Skim fat from cooking liquid.  Stir in cornstarch mixture and 1/2 teaspoon basil.  Cook and stir for 1 minute or until thick and bubbly.  Carve pot roast and serve with veggies and gravy.