Sleep Love Eat

{Dutch Oven Pot Roast}

So… our slow cooker died recently, which was indeed a tragedy, but also the perfect excuse to dust off our Dutch Oven we’d purchased awhile back. Slow-roasting something in the oven is just slightly different from using a countertop slow cooker, so I thought I’d share our favorite Dutch Oven Pot Roast recipe with you. Now you have a variety ways to cook pot roast under your belt!

We discovered this recipe from the well-known Pioneer Woman. Thank you, Ree!

Ingredients:

  • 1 whole Chuck Roast (grass-fed beef is always recommended!)
  • Cooking Oil of your choice – enough to coat the pan (we used bacon grease)
  • 2 Whole Onions, halved
  • Sea Salt, to taste
  • Fresh Ground Black Pepper, to taste
  • 1 Cup Beef Broth
  • an additional 3 Cups Beef Broth
  • 3 sprigs fresh Thyme
  • 3 sprigs fresh Rosemary

Instructions:

  • Choose a nicely marbled piece of meat for maximum flavor.
  • Preheat your oven to 275.
  • Generously salt and pepper your Chuck Roast on all sides. Don’t be shy.
  • Heat your Dutch Oven (an oven-safe & stovetop-safe large pot) to medium-high heat. Once heated, add your cooking oil (about 3 tablespoons or so).
  • Add your halved onions and brown them on each side for 1-2 minutes per side.
  • Remove your onions from the pot and set aside. Add more cooking grease if needed.
  • Add your salted, peppered roast to the pan and brown on all sides – again, 1-2 minutes per side.
  • Keeping the heat on, remove the roast from the pan and set it aside.
  • Add 1 cup of the beef broth (you can also use red wine, if you’d like) to deglaze the pan. Use a wooden spoon or whisk to scrape the meat and onion bits off that are stuck to the bottom (these will add awesome flavor to your roast!).
  • Turn the stovetop heat off.  Add the roast back to the pan, and add enough beef broth to cover the meat about halfway (this is about 3 more cups of beef broth for a 2.5-3lb roast).
  • Add the browned onion halves and sprigs of thyme and rosemary to the pot.
  • Place the lid on the pot, and roast in the oven for 3 hours (for a 3lb roast). Roast around 4 hours for a 4-5lb roast.
  • Serve. Eat. Enjoy!

CLICK HERE FOR A PRINTABLE RECIPE FOR DUTCH OVEN POT ROAST!

Advertisements

2 comments

  1. Ashley

    If you put the roast in the crockpot do you know for how long? i dont really have the time to make it in the dutch oven. since i dont get home til 6 or 8 most nights

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: