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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
Servings: 6
Course: Main Course
Cuisine: Global
Calories: 626
Ingredients Equipment Method Nutrition Notes

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)

Equipment

  • 6 qt Dutch Oven with lid

Method
 

  1. Preheat oven to 325
  2. Pat roast dry, season liberally on all sides with salt, pepper and ground garlic
  3. 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,
  4. Add onions, celery, cook until onions are browned, (8-10) minutes
  5. Add minced garlic, thyme, bay leaves, cook 60-90 seconds, until fragrant
  6. Add wine if used, otherwise 1 cup stock to deglaze, cook ~30-60 sec
  7. Return roast to pan, arrange veggies, and add rest of stock.
  8. Cover and bake 120-150 minutes, until beef shreds with a fork
  9. Remove bay leaves and discard.
  10. Rest 15 minutes and serve

Nutrition

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

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 

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