Dutch Oven Chuck Roast Food

DUTCH OVEN CHUCK ROAST

Steps:

• Preheat the oven to 275ºF.
• In a 5-quart dutch oven (see note), heat the olive oil on high heat until smoking.
• Season the Chuck Roast with the salt and pepper, rubbing it into Chuck Roast.
• Sear the Chuck Roast until a golden crust forms, about 5 minutes per side. Remove and set aside.
• Brown the onion quarters in the dutch oven until dark golden brown.
• Remove the dutch oven from the heat.
• Add the carrots, garlic, dried mustard, red wine, beef broth, Worchestershire sauce, and balsamic vinegar to the dutch oven.
• Place the seared Chuck Roast in the dutch oven, it will be almost completely submerged in the liquid.
• Place the herbs on top of the Chuck Roast.
• Cover with the lid and slow cook the Chuck Roast in the oven for 4-5 hours, until the Chuck Roast is fork-tender and shreds easily.

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

PAULA'S DUTCH OVEN POT ROAST

Steps:

• Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
• Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.

DELICIOUS DUTCH OVEN POT ROAST

Steps:

• Preheat oven to 275. Salt the Chuck Roast. Put vegetable oil in a large Dutch oven on medium high heat. Sear the Chuck on all sides. Remove Chuck and place on cutting board or plate. Holding the garlic by the top, turn it to its side and cut in half through the middle. Holding the top, place the garlic, cut side down, in the oil. Peel your carrots and cut them in thirds. Cut the onion in half. Cut 2 stalks of celery into thirds. Then add the carrots, onion and celery to the garlic, adding more oil if necessary. Sear everything off until it is dark brown. Once browned, remove all vegetables onto a cutting board or plate. Keeping your heat on medium high, carefully add red wine and scrape the bottom of the Dutch Oven with a wooden spoon to deglaze the pan. Remove from heat and add beef stock. Add the carrots, celery and onions back to the pot and lay the Chuck on top. Put the garlic and a sprig or two of the Thyme and Rosemary. Place the lid on the Dutch Oven and put in the oven for 4 hours or until tender. After cooking, discard the celery, onion, garlic and herbs. Use the leftover liquid to make a gravy. Best served with mashed potatoes.
• Enjoy!