Dutch Oven Pot Roast

The first true autumn day in the new house is upon us, time to fire up the oven and put the kitchen to use.

It is cool, rainy, cloudy, blah, a perfect time for a long low slow braise of a chuck roast, and the attendant veggies to make a soul satisfying meal.

I’ll serve with a salad of late season lettuce, some fresh sourdough bread that has been slathered with butter.

As a follow on meal, I’ll shred the meat left, to make a stew and then serve that over a thick bed of polenta, (grits for the southern minded.)

From Wikipedia:

Pot roast is a beef dish made by slow-cooking a usually tough cut of beef in moist heat, sometimes with vegetables. Tougher cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef.

Browning the roast before adding liquid is an optional step to improve the flavor. Browning can occur at lower temperatures with a longer cooking time, but the result is less intense than a high temperature sear. Either technique can be used when making pot roast. The result is tender, succulent meat and a rich liquid that lends itself to gravy.

In North America, where it is also known as “Yankee pot roast”, the dish is often served with vegetables such as carrots, potatoes and onions simmered in the cooking liquid. Pot roast is an American variation of the French dish boeuf à la mode that has been modified by influences from German Americans and American Jews.

Pot Roast in Dutch oven

Fall apart tender beef, with succulent potatoes, carrots, and veg in a rich savory broth

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Main Course

Cuisine Global

Servings 6

Calories 626 kcal

Equipment

• 6 qt Dutch Oven with lid

Ingredients

  

1x2x3x

• 2 lb Chuck Roast (beef) Well marbled
• 1 ea Yellow Onion Peeled, chunked
• 4 ea Large Carrots Peeled, chunked
• 1 lb Fingerling or baby red bliss potatoes Scrubbed
• 4 ribs Celery Stalk scrubbed, chunked
• 4 ea Parsnips Peeled, chunked
• 2 tsp Black Pepper
• 2 tsp Kosher Salt
• 4 cloves Garlic peeled, minced
• 2 tsp Parsley
• 1 tsp Garlic Powder
• 2 tbsp Vegetable oil
• 2 cups Beef Broth Low Sodium
• 1 tsp Dried Thyme
• 2 ea Bay Leaves
• 1 cup Dry Red Wine (optional)

Instructions

 

• Preheat oven to 325
• Pat roast dry, season liberally on all sides with salt, pepper and ground garlic
• Place dutch oven over medium high heat, add oil. When oil spiders, brown roast on all sides, (2-3 minutes per side), Remove roast to plate,
• Add onions, celery, cook until onions are browned, (8-10) minutes
• Add minced garlic, thyme, bay leaves, cook 60-90 seconds, until fragrant
• Add wine if used, otherwise 1 cup stock to deglaze, cook ~30-60 sec
• Return roast to pan, arrange veggies, and add rest of stock.
• Cover and bake 120-150 minutes, until beef shreds with a fork
• Remove bay leaves and discard.
• Rest 15 minutes and serve

Notes

One can serve this as is, or over a bed of polenta / mashed veg.

A hint of a good vinegar with add a trace of acid to balance the flavor

One MIGHT sear the beef on a grill for an added smokey flavor 

Nutrition

Calories: 626kcalCarbohydrates: 24gProtein: 48gFat: 33gSaturated Fat: 17gCholesterol: 156mgSodium: 1803mgPotassium: 1329mgFiber: 3gSugar: 1gVitamin A: 197IUVitamin C: 23mgCalcium: 74mgIron: 6mg

Keyword Beef, Braised, Stew

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