Pot roast is one of those economical, crowd pleasing type of dinners; you can feed a group for about twenty bucks. If you've had a bad experience with pot roast in the past, you're not alone. Many people make the mistake of undercooking them, and others forget to sear them initially to lock in their juices, these two crucial mistakes can leave the meat tough and dry!
To keep the roast tender:
- Sear your roast on all sides.
- Make sure you have enough time (low and slow in a dutch oven in the oven).
Dutch Oven Pot Roast
Ingredients
3 lb. beef chuck (shoulder) roast
3 tablespoons veg. oil or light olive oil
2 1/2 cups beef stock
2 white onions
2 cups baby carrots or 5 big carrots
1 carton of white mushrooms (optional)
few sprigs fresh rosemary
few sprigs fresh thyme
salt & pepper
dash of red wine vinegar
Let's get started
- Saute onions in a tbsp. oil on medium-high heat. Prep your oven to 275 degrees F.
2. Remove onions, saute carrots in oil about three minutes. You're not cooking the vegetables at this stage just browning them for flavor. Set carrots aside with onions.
3. Add seasoned roast to pan (add oil if it looks dry), pan should be very hot and make a sizzling noise when the roast is added. Brown for a few minutes on ALL sides. Your locking moisture in!
4. Remove roast. Add beef stock, then scrape the bits stuck to the bottom of your pan with a WOODEN spoon.
5. Add mushrooms and herbs, and browned onions, carrots, and roast back into the pot.
6. Cozy the ingredients together, put the lid on, and bake for 3 1/2 hours at 275!
7. Taste your liquid. Season with salt and pepper, and a dash of red wine vinegar to enhance every flavor in the pot. Let your roast rest in juices for ten minutes after you pull it out of the oven.
8. Pull your beautiful roast apart with tongs, and serve with the broth in big bowls. Serve with hot biscuits or rolls. ENJOY!
This recipe is a work of art. Excellent.
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