I have a confession to make...I'm in love with my dutch oven. Don't tell my husband. He might get jealous and take it away from me. Lately I've been thinking about all the delicious dishes I can make using the dutch oven. Today the hubby and I had no plans and I thought it was the prefect day to make a pot roast. Per usual, I turn to my lady PW...Pioneer Woman for the recipe. The dish turned out great and was perfect on this cold lazy Sunday.Ingredients
2-3 tablespoons of olive oil
A 3-5 pound chuck roast
2-3 cups of beef stock
3 fresh rosemary sprigs
2-3 fresh thyme sprigs
1.Preheat oven to 275
2. Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and allow the pot to get really hot.
3. Generously salt the chuck roast on both sides.
4. Cut onions in half from root to tip then cut off the tops and bottoms and peel off the first layer.
5. When the pot is hot add the onions , brown them on both sides, then remove from pot.
6. Next, wash the carrots and rough chop into 2 inch pieces. Add them to the pot and brown slightly. Remove from pot.
7. Add another tablespoon of oil to the pot. Place the meat in the pot and brown on both sides (about a minutes). Remove to a plate.
8. Deglaze the pot by whisking in 1 cup of beef stock.
9. Return the meat, carrots, and onions to the pot. Pour in enough beef stock to cover the meat halfway. Next, put in the rosemary and thyme and cover.
10. Place pot in the oven and roast for 3-5 hours depending on the size of your roast. For a three pound roast, cook for 3 - 3 1/2 hours. For a 5 pound roast, cook for 4-5 hours. Check the roast. It should be fork tender. Place on serving dish or cutting board and slice against the grain.
I served my pot roast with some delicious mashed potatoes. Make sure you spoon some of the juices in the pot over your meat and veggies.