Roast in a Dutch Oven
Roast with veggies is a CLASSIC! Whenever I hear it, my taste buds take me back to my mom’s table with all the gravy & the HEAVY buttered bread. My sister would meticulously separate her potatoes out & turn them into mashed potatoes. And, OF COURSE, everything was covered in gravy.
Nathan got me some new stuff for our kitchen for Christmas, so that PLUS or surplus of Roasts to sell made for an easy decision to try Roast with potatoes & carrots in my new dutch oven! Now, remember, I am no food blogger & I’m definitely not made of money. I just love to cook and know how to cook beef. My dutch oven is the Pioneer Woman Red line from Walmart. So here we go…Let’s cook!
Want to print the recipe? CLICK HERE.
Want to watch the video? CHECK IT OUT!
Here’s what you’ll need…
1/3 c flour
1/2 T salt | I am not shy with my salt. It is a natural tenderizer & I always find myself adding more in the gravy at the end.
1 t black pepper
3 lb chuck roast | Of course, this can be switched with just about any kind of roast, but do your homework on your meat:fat ratio & adjust your cook time accordingly.
3 c beef broth | We use broth & stock interchangeably around here. I’m sorry if that offends you. That was not my purpose.
Five medium carrots | My mom also used baby carrots growing up. Totally fine.
1-2 medium onions | I am the one & only person in my house that likes onions. I would TOTALLY put 2 in, but I would be cast out to the streets.
Two garlic cloves, minced | ALL HONESTY, I use the PRE-minced garlic from the store.
Three russet potatoes | We rarely have russet potatoes, so more often I use yellows. Because of the different starch content, they only take 30 minutes to tender instead of the additional 1 hr.
2 T olive oil | Olive Oil increases the temperature at which something burns.
1–2 T butter | Butter browns things quicker.
1/2 t thyme (or 2 sprigs) | It is winter or else I’d use fresh.
1 t Rosemary ( 2-3 sprigs) | See above.
2 bay leaves
Now, I am a HUGE prepper when it comes to dinner. I try to get all my goods out & chop and measure what I need. I’ve been burned (ALL puns intended) far too many times 1/2 way through cooking dinner and not having something.
So, here’s what to prep…
Preheat your oven to 275°
Peel and chop your carrots into 2 inch pieces.
Peel and mince your garlic.
Slice your onion into thin strips... like you would put on a burger.
Clean your potatoes, but wait to chop them.
Combine your flour, salt and pepper in a small glass bowl.
Take a paper towel and dry off your roast.
Ok… are you ready for this… The list below seems longs, but it’s logical. Once you cook this meal, the next time you cook it, all you’ll need is the ingredients list. I have FULL faith in you…
Let’s get Cookin’!
Place your Dutch oven on the stove top and turn onto medium high heat.
Add your butter and olive oil. Butter is for browning an olive oil is to raise your burning point. Both are absolutely necessary!
While your pan is heating up, Dredge your roast. A.k.a. cover it in your flour/S&P mixture. Don’t forget the sides!
When your pan is nice and hot, place your roast on the bottom. You are listening for this is all! And now… Here’s the most important part. DO NOT TOUCH IT! Let it brown ...
Try to only flip it one time. Also, don’t forget to seer the edges.
Once your roast is nice and brown take it out and set it aside.
Turn your burner down to medium low, then add 1 cup beef broth. You are DEGLAZING the pan now, so take a wooden spoon and scrape up all those yummy brown bit stuck to the bottom of your pan. (if you are a red wine lover, deglaze your pan with 1/2 cup dry red wine and 1/2 cup of beef broth. It’s delicious! I just never have it around.)
Add in your cut carrots, onions, and garlic. Cook until your onions are translucent. This will take 7 to 10 minutes.
Take your browned roast and place on top of your vegetables in the Dutch oven. Add in your thyme, rosemary & 2 bay leaves.
Finally add your remaining 2 cups of beef broth, replace the lid on your Dutch oven and took it away into the oven. If your herbs aren’t submerged, no worries…just give it time.
Cook for two hours.
10 minutes before your two hour timer, chop up your potatoes in about the same size as your carrots.
After two hours, take out your Dutch oven and take in all those glorious smells.
Add your potatoes to the pot, put the lid back on, and stick back in the oven for 45 minutes to 1 hour. (russet potatoes and red potatoes may take the full hour to become tender. We use yellow potatoes around here and it usually only takes about 30 minutes. )
Once your meat is fall-apart tender & your potatoes are tender, serve it up!
You did it! Look at that glorious goodness… I can smell it from here. I serve mine out on a platter so that I can get down to the juices because… BONUS! I turn my drippings into a delicious gravy.
Bonus gravy recipe
In a mason jar, add 2 to 3 tablespoons flour with a cup of milk.
Shake, shake, shake!
Turn your Dutch oven back on medium high on the stove top and add in your slurry.
As the drippings begin to boil, they will begin to thicken.
If you’re super fancy, serving in gravy boat. If you’re not, serve it in a little bowl with an oversize ladle that drips everywhere!
I hope you enjoy this! Make sure, if you cook this, to post a photo & tag me in it at @theWineingerFarms . And… ALL YOU LOCALS! Don’t forget that ALL our Wineinger Farms beef cuts are for sale at Country Feed! See you there.
Here’s the recipe if you want to print it out! AND There’s a video below that!
Dutch Oven Pot Roast
Ingredients
- 1/3 c Flour
- 1/2 T Salt
- 1 t Pepper
- 3 lb Chuck Roast
- 3 c Beef Broth (split)
- 5 Medium Carrots
- 1-2 Medium Onions
- 2 Garlic Cloves, minced
- 3 Russet Potatoes
- 2 T Olive Oil
- 1-2 T Butter
- 1/2 t Thyme (or 2 sprigs fresh)
- 1 t Rosemary (or 2 sprigs fresh)
- 2 Bay Leaves
Instructions
- Preheat your oven to 275. Then, LET'S START CHOPPING! Peel & cut your carrots into 2 in pieces. Peel & mince your garlic. Chop/slice your onions in to thin pieces.
- In a small bowl, mix your flour, salt & pepper. Also, get a hand-full of paper towels to dry your roast.
- Get all your ingredients out & ready, but WAIT to chop your potatoes.
- Turn on your dutch oven over med-high heat & add your butter and olive oil.
- While that is warming up, dry off your roast with a towel. Then dredge in the flour/S&P mix making sure to coat all surfaces.
- As soon as your pot is heated, place your roast flat in the bottom of the pan. Your goal is to brown ALL sides of this roast. The less you disturb it the better the brown.
- Once all sides are browned remove it & add 1 c of beef broth. (Be careful! It could spit.) Use a wooden spoon to scrap all the goodies off the bottom (deglaze the pan).
- Now for the veggies... add in your carrots, onions & garlic. Turn to med-low heat & stir until onions are translucent; about 7-10 minutes.
- Finally, add the roast back on top of the cooked veggies. Add your thyme, rosemary & bay leaves as well as the last 2 cups of beef broth.
- Put a lid on & transfer to your oven. Cook for 2 hours.
- Slightly before 2 hrs, clean & cut your potatoes. (We prefer yellow which makes for a shorter cook time, but with russet & reds, use fill cook time)
- When time is up, carefully remove pot from oven & add potatoes. Then replace and proceed cooking for 45 minutes to 1 hr., until the potatoes are tender and the meat flakes/falls apart.
Notes:
For added flavor:
- Deglaze your pan with 1/2 cup of dry red wine. Then, add the additional 1/2 cup broth for cooking your veggies.
- Add celery to your veggies... about 5 ribs would do.
- We love making gravy out of the left over liquid.
- When we serve our roast dinner, we put a open roll or slice of bread at the bottom of our plate to soak up all the DELICIOUSNESS!