Dutch Oven Pot Roast
A savory meal that is easy and budget friendly. Melt in your mouth Pot Roast that is cook low and slow in a Dutch Oven. A common recipe that find its way onto the menu during colder season.
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
For gravy, you make use of the remaining liquid after you take the meat and veggies from the pan. Place your pan in the stovetop and add 1 or 2 tablespoon of flour,(depending on the amount of liquid left) and whisking vigorously to dissolve the flour into the liquid. Allow the gravy to simmer and thicken.
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