Dutch Oven Pot Roast
I don’t know about you, but around the holidays I’m always looking for ways to spend less time in the kitchen and more time catching up with family and friends. Enter…Dutch Oven Pot Roast! A must-have in your Holiday party dinner menu this year – it’s easy, flavorful and definitely a crowd-pleaser!
Dutch Oven Pot Roast
Dutch Oven Pot Roast is super simple to get going on the stove – then you just set and forget! This crowd pleaser is a complete meal, chock full of meat and veggies. I also like to add some crusty bread to mop up the delicious sauce.
But wait, there’s more! This one pot wonder makes cooking and cleaning a breeze, so there’s not much clean up.
This Dutch Oven Pot Roast recipe serves 8 to 10 people, but it makes fantastic leftovers. A great way to have food for a few days or freeze leftovers for up to 3 months. You’ll be happy you did come February!
What are you waiting for? Let’s get our pot roast on!
So what exactly is the method of cooking to make Dutch Oven Pot Roast? It’s called Braising.
What is Braising?
Braising turns less-tender cuts into rich, fork-tender dishes. The key is to cook the beef in liquid over low heat for several hours. Stove top or Oven roasting is considered a simple cooking method because it generally uses a lower temperature over a longer period of time, allowing you to “set it and forget it.”
Types of Meat for Braising
Common cuts for braising are often lean, so slow cooking improves its tenderness. Examples are:
- Sirloin tip center
- Eye of round roast
- Cross Rib chuck roast
- Top round roast
General Steps for Braising
- Preheat and Prep
- Can be done in oven, slow cooker, or stovetop
- may get tastier results by searing it over high heat
- develops a brown crust
- Saute vegetables
- Most braising recipes include a variety of chopped vegetables, such as carrots, celery, onions and garlic.
- Chefs call these aromatics
- brown bits clinging to the bottom of the pan
- When your aromatics have softened and the pan is still hot, slowly add some liquid—such as beef broth, cooking wine, juices or even water—and scrape up the bits with a wooden spoon or heat-resistant rubber spatula.
- Low & Slow – Cook on low temp for a long time
- Beef, vegetables, and liquid all together
- Covered – try to leave it alone and avoid lifting the lid (released heat and moisture)
- Finishing touches
- Meat should be fork tender
- Serve with beef, liquid, and vegetables all together
Disclosure: This post is sponsored by the Northeast Beef Promotion Initiative, a subcontractor to the Beef Checkoff. As always, all opinions are my own.
Beef Pot Roast
- ½ cup all-purpose flour
- 1 teaspoon ground black pepper
- 1 2 ½ to 3 ½ pounds Beef cross rib chuck roast or arm chuck roast boneless
- 1 tablespoon vegetable oil
- 4 cups low sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon dried thyme
- 1 pound red-skinned potatoes halved
- 1 pound carrots peeled, cut into 1 ½ inch pieces
- 2 large onions each cut into 8 wedges
In a bowl, mix flour, salt, and pepper. Coat beef with 2 tablespoons of the flour mixture. Set remaining mixture aside.
In a stock pot or dutch oven over medium heat, add oil. Place roast in pot and brown on all sides, approximately 3 minutes per side. Remove roast and set aside.
Add broth, tomato paste, and thyme to pot. Whisk in reserved flour mixture. Bring to a boil. Reduce heat, add back roast, cover, and simmer for 2 hours.
Stir liquid in pot, add potatoes, carrots, and onions to pot, and bring to a boil. Reduce heat. Cover, and simmer 45 minutes to 1 hour until roast and vegetables are fork tender.
Carve roast into slices or chunks and serve with vegetables and gravy.