Beef Pot Roast is another comfort food that I am going to share with you. How to make this Dutch Oven Beef Pot Roast? It is easy, since this is common recipe that find its way onto the menu during colder season. Plus, it is budget friendly meal. Another comfort food that is easy to make and all the ingredients is in one pot.
A nice roast dinner is always welcome. The aroma that travels through your home as it cooks all afternoon is already a pure comfort. Pot Roast is not something that I would make on a weeknight, especially if I am extremely busy. I always make sure to set this recipe aside for the weekend or during snow day.
What is a POT ROAST?
It is a savory, braised beef dish made by browning the meat before cooking it “low & slow” in a covered dish or Dutch oven. In most recipes, you will brown the roast on the stovetop first then transfer it to the oven or slow cooker. To prevent the roast from drying out you will add liquid (such as, beef stock, broth, wine, beer, or water) to the bottom of the dish holding the roast.
Cooking a good Pot Roast requires a great deal of patience, you cannot rush the process, cooking at a slightly higher temperature for a short period of time will result in a tough, dried out dinner. Melt in you mouth pot roast is allowing to simmer the meat for hours.
The BEST cut of meat for POT ROAST
The tougher the cut, the better the Pot Roast. Normally I buy boneless Beef Chuck roast when I plan on making Pot roast. I personally call it, an inexpensive roast. If you are accustomed to selecting tender juicy steak from the meat counter, you probably won’t expect this. But you can also use brisket or round roast.
Tougher cuts of meat have lots of connective tissues. When you cook the roast at low temperature for a long period of time, the tissues soften.
Can you Roast in a Dutch Oven?
YES, you can. Dutch oven is perfect for roasting meat. As well as brisket, stews, and chili. It is made of cast iron which has thick sides and self-basting lids, which allows food to retain moisture during cooking. Dutch oven is great for food tenderization. It transforms an affordable cut of meat into a delicious comfort food dinner.
What is a DUTCH OVEN?
People have been using Dutch Oven on open fires or hot coals for cooking long before. I remember growing up, my parents used this Pan in braising meat, making stew, and even cooking rice in an open fire in our dirty kitchen. (In the Philippines we call it dirty kitchen because it is separated from the main house. Fire safety, keeping the smoke and fuel smell out is the main reason for this.)
That pan is like cast iron but is thinner and the color is gray and became black overtime, since it is mostly used in open fire and charcoal cooking. I guess that might be our own version of cast iron pan.
However, you can now find these ovens in a wide range of materials today, porcelain being the most popular. Also note that in case you are using a Dutch oven made of cast iron, you can also use it on an Induction cooktop. They work well on conventional ovens, stovetop, and Induction cooktops. Meaning you can use Dutch oven to brown and roast meat in a single pan.
There are different ways to make Pot Roast: Crockpot, Stove top, and Dutch Oven.
How to make Dutch Oven Pot Roast
Start up with preheating your oven to 275 degrees F (135 degrees C). Trim the excess fat of your chuck roast and pat it dry with paper towel. Generously season it with salt and pepper.
Place your Dutch oven on your stove top. Add 2 tablespoon of oil into your Dutch oven on medium-high heat. Then place it into the heated Dutch oven, searing the meat until it turns brown on all sides, remove meat and set it aside.
Using the same pan, add your chopped onions and garlic until it becomes translucent and fragrant.
Deglaze the pan with Red wine and gently scrape the browned bits from the bottom of your pan with a wooden spoon, to release the flavors.
Pour your beef stock or water, add the carrots, rosemary and thyme, salt and pepper, stir it gently. And finally place your Beef back in the Dutch oven and covering it with liquid.
Cover and let it simmer until it starts to boil then place it in the oven.
After 2 hours of roasting add the potatoes mixing them to your liquid put the lid back then place it in the oven and roast for another hour or an hour and half. (1 1/2 hour).
I did not bother peeling the potatoes, since Red potatoes have thin skin. You can also use Russet potato, but make sure you peel it before cutting.
I took the meat and vegetables out from the pan. Adding 2 tablespoon of flour from the remaining liquid from the pan to make gravy.
Check the level of liquid around your Dutch oven Pot Roast every hour or hour and half, add some water if it decreases.
What to Serve with Dutch Oven Beef Roast
I served it with my Homemade Dinner Rolls, Roasted Potatoes or Sweet Potatoes or Steamed Green Beans.
If you like this Recipe, please try my other One Pot Recipes:
Chicken & Rice with Corn & Sundried Tomato
Dutch Oven Pot Roast
Equipment
- Dutch Oven
Ingredients
- 2 lbs Beef Chuck Roast
- 4 cloves Garlic (chopped)
- 1 large Onion (chopped)
- 2 sprigs Thyme 1/4 teaspoon dried
- 2 sprigs Rosemary 1/4 teaspoon dried
- 1 cup Red Wine
- 2 cups Beef Broth or Water add 1 more cup if needed
- 3 Carrots, peeled & cut into 2 inches
- 2 tbsp Olive Oil
- 3 medium Potato cut into cubes
- 2 tbsp flour (gravy)
Instructions
- Preheat oven to 275 degrees F (135 degress)
- Season your meat generously with salt and pepper
- Place your Dutch oven in the stove top and add oil, heat over medium to high
- Sear the meat, brown it on all sides. Then take it out from the pan
- Add onions, then garlic saute for 2 minutes or until the onion is translucent.
- Deglaze the pan with red wine, make sure to scrape the bottom of the pan to remove the brown bits from it. Pour in 2 cups of broth or water then bring to a boil.
- Add the carrots then place the meat on top of it. Then add your thyme and rosemary. Cover and transfer it to the oven.
- After 2 hours of roasting, add your potatoes mixing them to your liquid, then put the lid back and roast for another hour or an hour and a half (1 1/2 hour).
Notes
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I hope you enjoy this recipe. Thanks for stopping by 🙂
