Pot Roast in Dutch oven
Fall apart tender beef, with succulent potatoes, carrots, and veg in a rich savory broth
Prep Time 30 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Main Course
Cuisine Global
Servings 6
Calories 626 kcal
- 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)
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
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 flavorÂ
Calories: 626kcalCarbohydrates: 24gProtein: 48gFat: 33gSaturated Fat: 17gCholesterol: 156mgSodium: 1803mgPotassium: 1329mgFiber: 3gSugar: 1gVitamin A: 197IUVitamin C: 23mgCalcium: 74mgIron: 6mg
Keyword Beef, Braised, Stew