This simple Dutch oven pot roast features savory flavors, tender Chuck roast and an easy gravy made from the pot roast juices.
season and sear
Season the chuck roast with salt, pepper, and umami seasoning (optional). Heat the Dutch oven on the stovetop over med-high heat and sear the roast on all sides.
Add the onions and garlic to the pot, cooking a few minutes. Deglaze the pot with the red wine, then add the broth, tomato paste, sweetener, herbs and seasonings.
cook low and slow
Bring the liquid to a boil, then remove from heat and drop in carrots and celery. Cover and transfer to the oven to roast at 275°F for 3-4 hours.
Remove the roast from the pot and scoop out the onions/celery/carrots with a strainer spoon. Bring liquid to a boil, pour in cream and xanthan gum or arrowroot powder to thicken.