Dutch Oven Pot Roast

Description:

Dutch oven pot roast is the ultimate comfort food—a hearty, tender beef roast slow-cooked with vegetables and flavorful aromatics in a rich gravy. Perfect for cozy dinners, this one-pot meal brings a rustic charm to your table and fills your home with mouthwatering aromas.

Ingredients:

For the Roast:

• Beef chuck roast: 3–4 lbs
• Salt and black pepper: to taste
• Flour: 2 tablespoons (for dredging, optional)
• Olive oil: 3 tablespoons

For the Vegetables:

• Carrots: 4 large (cut into chunks)
• Potatoes: 4 medium (quartered)
• Celery: 2 stalks (cut into chunks)
• Onion: 1 large (quartered)
• Garlic: 4 cloves (minced)

For the Braising Liquid:

• Beef broth: 2 cups
• Red wine (optional): 1 cup
• Tomato paste: 2 tablespoons
• Worcestershire sauce: 2 tablespoons
• Bay leaves: 2
• Fresh thyme: 4 sprigs (or 1 teaspoon dried)
• Fresh rosemary: 2 sprigs

Optional Ingredients:

• Parsnips: 2 (cut into chunks, for sweetness)
• Mushrooms: 1 cup (quartered, for earthiness)
• Cornstarch slurry: 1 tablespoon cornstarch + 2 tablespoons water (to thicken gravy if needed)

Tips for Success:

1. Sear the beef: Browning the roast first locks in flavor and adds depth to the dish.
2. Low and slow cooking: Cook at a low temperature to break down the tough fibers in the meat, resulting in a fork-tender roast.
3. Deglaze the pot: Scrape up all the flavorful bits from the bottom of the pot after searing the meat.

Steps to Make It:

1. Prepare the Roast:

1. Season the roast generously with salt and pepper. If using flour, dredge the roast lightly.
2. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 3-4 minutes per side until deeply browned. Remove and set aside.

2. Sauté the Vegetables:

1. In the same pot, add the onions, carrots, and celery. Sauté for 3-4 minutes until slightly softened.
2. Stir in garlic and tomato paste, cooking for another minute until fragrant.

3. Build the Braising Liquid:

1. Deglaze the pot with red wine (if using), scraping up any browned bits. Let it simmer for 2 minutes.
2. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.

4. Cook the Roast:

1. Return the roast to the pot, nestling it into the liquid and vegetables. Add potatoes and any optional vegetables around the roast.
2. Cover with the lid and transfer to a preheated oven at 325°F (165°C). Cook for 3–4 hours, or until the meat is tender and easily pulls apart with a fork.

5. Make the Gravy (Optional):

1. Remove the roast and vegetables from the pot and set aside.
2. Simmer the remaining liquid on the stovetop to reduce slightly. If you prefer a thicker gravy, whisk in the cornstarch slurry and cook until thickened.

Recommendations:

• Serving suggestions: Serve the roast with crusty bread or over mashed potatoes to soak up the rich gravy.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
• Reheat gently: Warm in a low oven or on the stovetop to keep the meat tender.

Nutrition (Per Serving, Approx. 8 servings):

• Calories: ~450
• Protein: 40g
• Fat: 22g
• Carbohydrates: 20g
• Fiber: 4g
• Sodium: 850mg

Rich, tender, and deeply flavorful, Dutch Oven Pot Roast is a classic comfort dish perfect for family gatherings or a special Sunday dinner.