I realize it’s Super Bowl Sunday, and that it might be more appropriate for me to post a recipe related to the big event, like some munchies or snacks. I’ve done that in the past, and you can find several really good dishes for a watch party here, here, and here. But this year I don’t have a team in the mix, so I decided to go in a different direction.
I’m still learning quite a bit about the merits of using a Dutch oven, and wanted to give it another go. When I found this recipe, I realized it had been a long time since I’d made a traditional pot roast and this would let me check off two items at once.
The recipe itself is pretty basic – chuck roast, vegetables, and very light seasoning. What I was most interested in was how the meat would turn out. Would it be a bit dry as I’ve had happen when I put a roast in the oven, a little chewy like it sometimes comes out of a slow cooker, or juicy and fork-tender like Mom used to make?
I wasn’t disappointed. It was juicy and falling apart at the end of cooking, just like I remember growing up. The only other time I’ve had this result has been from cooking in an Instant Pot, but given the challenges of cooking both meat and vegetables under pressure and getting them to turn out right at the same time, I’ll take the Dutch oven route from now on.
Adapted from Urban Bliss Life
Dutch Oven Pot Roast with Vegetables
Description
This is a no-frills traditional pot roast with vegetables which could be prepared several ways. But using a Dutch oven results in a juicy dish that's fork-tender.
Adapted from Urban Bliss Life
Ingredients
Instructions
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Heat oil in the Dutch oven over medium-high heat. Add the roast and sear for 2-3 minutes on all sides. Remove the roast to a plate and set aside.
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Add the onion and garlic to the Dutch oven and saute 1-2 minutes until just beginning to soften. Add the carrots and potatoes and saute for 3-4 minutes. Add a small amount of beef broth and use a wooden spoon to scrape the brown bits off the bottom.
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Return the roast to the Dutch oven, laying in the center and pushing the vegetables to the sides around it. Add the remaining beef broth and wine, then sprinkle the dried thyme on top. Cover, reduce heat to a simmer, and cook for 3 hours.
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At the end of 3 hours add the mushrooms, stirring in with the other vegetables so they are submerged. Cover and cook an additional 20-30 minutes. Serve immediately.
Nutrition Facts
Servings 8
Serving Size 1 3/4 cups (14 oz)
- Amount Per Serving
- Calories 447kcal
- % Daily Value *
- Total Fat 18.8g29%
- Saturated Fat 6.3g32%
- Cholesterol 124mg42%
- Sodium 431mg18%
- Potassium 1077mg31%
- Total Carbohydrate 13.1g5%
- Dietary Fiber 2.2g9%
- Sugars 2.3g
- Protein 49.4g99%
- Calcium 38 mg
- Iron 7 mg
- Vitamin D 3160 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- Baby carrots can be substituted for the peeled and sliced carrots
- As listed the seasoning in this dish are very light. Other seasonings to consider: rosemary, Worcestershire sauce, soy sauce, bay leaves, oregano.
- If a thicker gravy-like sauce is desired:
- Remove the cooked roast to a plate or cutting board
- Make a slurry by mixing 2 tablespoons cornstarch with 2 tablespoons cold water
- Add the slurry to the vegetables and liquid in the Dutch oven and cook for 5-10 minutes or until thickened.
