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–+ servings

Pot Roast in Dutch oven

Fall apart tender beef, with succulent potatoes, carrots, and veg in a rich savory broth
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Global
Servings 6
Calories 626 kcal

Equipment

  • 6 qt Dutch Oven with lid

Ingredients
  

  • 2 lb Chuck Roast (beef) Well marbled
  • 1 ea Yellow Onion Peeled, chunked
  • 4 ea Large Carrots Peeled, chunked
  • 1 lb Fingerling or baby red bliss potatoes Scrubbed
  • 4 ribs Celery Stalk scrubbed, chunked
  • 4 ea Parsnips Peeled, chunked
  • 2 tsp Black Pepper
  • 2 tsp Kosher Salt
  • 4 cloves Garlic peeled, minced
  • 2 tsp Parsley
  • 1 tsp Garlic Powder
  • 2 tbsp Vegetable oil
  • 2 cups Beef Broth Low Sodium
  • 1 tsp Dried Thyme
  • 2 ea Bay Leaves
  • 1 cup Dry Red Wine (optional)

Instructions
 

  • Preheat oven to 325
  • Pat roast dry, season liberally on all sides with salt, pepper and ground garlic
  • Place dutch oven over medium high heat, add oil. When oil spiders, brown roast on all sides, (2-3 minutes per side), Remove roast to plate,
  • Add onions, celery, cook until onions are browned, (8-10) minutes
  • Add minced garlic, thyme, bay leaves, cook 60-90 seconds, until fragrant
  • Add wine if used, otherwise 1 cup stock to deglaze, cook ~30-60 sec
  • Return roast to pan, arrange veggies, and add rest of stock.
  • Cover and bake 120-150 minutes, until beef shreds with a fork
  • Remove bay leaves and discard.
  • Rest 15 minutes and serve

Notes

One can serve this as is, or over a bed of polenta / mashed veg.
A hint of a good vinegar with add a trace of acid to balance the flavor
One MIGHT sear the beef on a grill for an added smokey flavor 

Nutrition

Calories: 626kcalCarbohydrates: 24gProtein: 48gFat: 33gSaturated Fat: 17gCholesterol: 156mgSodium: 1803mgPotassium: 1329mgFiber: 3gSugar: 1gVitamin A: 197IUVitamin C: 23mgCalcium: 74mgIron: 6mg
Keyword Beef, Braised, Stew
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