Create a delicious, time-saving meal using just one pot! With little prep work, this meal comes together beautifully inside your dutch oven while you carry on with your day.
Preheat oven to 325°. Heat 5.5 or 6 Quart Dutch Oven on stove top to Medium/High heat, add 1 Tbs Olive Oil. Salt and Pepper Beef Roast on all sides. Brown beef roast on sides. Set aside on plate.
Add Garlic, Carrots, Celery and Potatoes to hot Dutch Oven, Salt and Pepper to taste. Cook for 3-5 minutes. Add Onion, Sweet Potatoes and Mushrooms. Cook for an additional 1-2 minutes. Place beef roast on top of vegetables.
Stir together all sauce ingredients, pour over beef roast, top with lid and place in preheated oven. Cook for a minimum of 3 hours. Can be cooked up to 5 hours.
Remove lid and serve!
If desired, remove roast and vegetables to a serving tray and make gravy in the Dutch Oven.
To make gravy:
Add 2 cups of water to remaining juices, heat until boiling. As you wait for juices to boil, create a slurry by mixing together 1/4 C Cornstarch and 1/2 C COLD water, stirring with fork or whisk as you add the water. Once juices are boiling, reduce the heat to low and slowly add the slurry, whisking constantly. Start by adding a little at a time until desired consistency is reached. You may not need to use the entire slurry mixture. Cook on low for approximately 3 minutes to allow flavors to blend.