DELICIOUS DUTCH OVEN POT ROAST
Make and share this Delicious Dutch Oven Pot Roast recipe from Food.com.
Provided by Chef Ken Stoneback
Categories One Dish Meal
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 275. Salt the Chuck Roast. Put vegetable oil in a large Dutch oven on medium high heat. Sear the Chuck on all sides. Remove Chuck and place on cutting board or plate. Holding the garlic by the top, turn it to its side and cut in half through the middle. Holding the top, place the garlic, cut side down, in the oil. Peel your carrots and cut them in thirds. Cut the onion in half. Cut 2 stalks of celery into thirds. Then add the carrots, onion and celery to the garlic, adding more oil if necessary. Sear everything off until it is dark brown. Once browned, remove all vegetables onto a cutting board or plate. Keeping your heat on medium high, carefully add red wine and scrape the bottom of the Dutch Oven with a wooden spoon to deglaze the pan. Remove from heat and add beef stock. Add the carrots, celery and onions back to the pot and lay the Chuck on top. Put the garlic and a sprig or two of the Thyme and Rosemary. Place the lid on the Dutch Oven and put in the oven for 4 hours or until tender. After cooking, discard the celery, onion, garlic and herbs. Use the leftover liquid to make a gravy. Best served with mashed potatoes.
- Enjoy!
Nutrition Facts : Calories 636.8, Fat 27.9, SaturatedFat 10.3, Cholesterol 224.5, Sodium 662.6, Carbohydrate 12.7, Fiber 2.2, Sugar 4.1, Protein 74.3
PAULA'S DUTCH OVEN POT ROAST
This is a yummy way to prepare an old favorite in a Dutch oven--the gravy is delicious for this pot roast! I am always asked for the recipe!
Provided by Paula Taylor
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h25m
Yield 8
Number Of Ingredients 14
Steps:
- Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
- Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 21.4 g, Cholesterol 51.6 mg, Fat 27.1 g, Fiber 3.4 g, Protein 16.6 g, SaturatedFat 7.4 g, Sodium 758.5 mg, Sugar 4.2 g
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