Kendal's Dutch Oven Pot Roast

3 lbs beef chuck roast

1 pkg ranch dressing powder mix

4 c. beef stock

2 medium yellow onions

2 Tbsp minced garlic

1 stick (½ c) butter

2 c. cut in chunks carrots

3 c. russet or red potatoes, cut in chunks

salt & pepper to taste

2 Tbsp olive oil (for searing)

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Season roast liberally with salt and pepper on all sides, rubbing seasoning into the meat. Put Dutch oven on the stove and heat about 2 tablespoons of olive oil. Sear roast on all sides in olive oil until golden brown.

Deglaze Dutch oven with beef stock. Put roast, carrots, potatoes, onions and garlic in Dutch oven with roast. Sprinkle dry ranch seasoning over roast. Place the cube of butter on top of the roast. Replace the Dutch oven lid and put it in an oven.

You can bake it as low as 200 degrees F for 8 hours. If you'd like to cook it faster, you can roast it at 300 degrees F for 4-5 hours. If your oven hasn't been calibrated lately, or your roast is on the smaller side, check for doneness at 5-6 hours. Each oven and each roast size vary. More marbling i.e. less meat, could cook quicker.

The roast should fall apart when tested with a fork.

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