Dutch Oven Pot Roast With Vegetables; Recipe


Pot Roast

Pot Roast

Chuck Roast is one of my favorite cuts of beef. I use Chuck Roast in my Homemade Vegetable Beef Soup, Chili, Shredded Beef Tacos, Beef Enchiladas and of course Braised Chuck Roast with Oven Browned Vegetables. There are Two ways I prepare Chuck Roast. The first is in the oven using a roasting pan or Dutch Oven. The Second is on the stove top using a Dutch Oven.

Ingredients

1 3-4 Pound Chuck Roast (Shoulder Blade)022

6-8 Small red potatoes

2 Ribs celery into 3 inch sections

1-2 onions roughly chopped

1 Whole bulb of garlic

4-5 Carrots roughly chopped or a bag of baby carrots

1 Tsp dried thyme

Salt or Goya Adobo

Pepper

2 Cups beef broth using Miner’s or bouillon cube

Preheat oven to 325 degrees.

Wrap the whole garlic bulb in foil with a splash of olive oil. Roast garlic for 1 1/2 hours with the roast on the oven rack. Use garlic in the gravy.

Season the Chuck Roast on both sides with salt (Goya Adobo), pepper and dried thyme. Heat Dutch oven over medium high heat. Brown Chuck Roast for about 5 minutes on each side.

Dutch Oven Chuck Roast

Add onions first then carrots, celery and beef broth to almost cover. Sprinkle with some thyme, salt and pepper. Cover Dutch Oven and place in oven for 1 hour.

After an hour increase heat to 350 degrees. Add potatoes cover and put back in the oven for another hour.

Remove pot to stove top; cut potatoes in half. Make sure most of the potatoes stay on top and out of the liquid. Add more beef broth or water if needed. Return pot to oven uncovered and cook for one last hour.

Remove vegetables and roast to a large serving dish and cover with lid or foil. Place in the oven while you make the gravy.

For the gravy:

Pour the juices from the Dutch Oven into a sauce pan and bring to a boil. Squeeze or mash the garlic into the broth and whisk together. Add more salt and pepper if needed. Thicken with corn starch or a flour and water mixture. Add more beef base or salt and pepper to taste.

Tip: Liquids do not achieve their optimal thickening potential until they are boiling.

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2 thoughts on “Dutch Oven Pot Roast With Vegetables; Recipe

  1. […] Oven more and more lately finding and developing recipes to take advantage of the Dutch Oven. Braised Chuck Roasts, stews, soups and Coq Au Vin are my favorites using the cast iron Dutch Oven. I even use my Dutch […]

  2. cricket January 30, 2016 at 10:15 am Reply

    I know this is an older article but I really appreciate the time you took to share your expertise and recipe. I have a brand new Dutch Oven. The information and recipe is so appreciated. I am sure others that have benefited from it do, too, even if they didn’t take the time to s

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