Although Dutch Oven Pot Roast takes awhile to cook, its very easy to make this one pot wholesome dinner that is the ultimate cold weather comfort food.
I love this time of year. The holidays are over but the days are still short and cold. Its right around this time of year that it feels like winter will never end, but every so often we get these amazing fair weather days that give us hope that Spring, and then eventually Summer, will come yet again. The thing about this time of year is that it is definitely not fire-up-the-BBQ-because-we’re-grilling-burgers-while-wearing-shorts weather yet. I love me some good old fashioned comfort food. Hearty food. Meat and potatoes food. I’m talking about good old fashioned slow braised pot roast.
I start with a bone in chuck roast. You can use a boneless one, but when I braise meat, I tend to go for the bone in cuts because they make everything more tender and delicious. I debated whether I should make a standard slow cooker version where you throw everything in the pot and then walk away. I decided I’m going to deliver a pot roast recipe to you all that is the very best old fashioned and delicious meal I could come up with, and in my opinion you really can’t do that without the following:
1. a great hunk of meat (I get mine grass fed to finish from a ranch here in Oregon)
2. your own homemade beef broth (okay, okay. I know not everyone can/will make their own broth and store bought is fine, but if you’re willing to make your own, you’ll never go back).
3. a dutch oven (which is just a heavy duty, usually cast iron, pot and lid that can go on both the stove top and in the oven)
The three big vegetables I put in with my pot roast are Dutch yellow baby potatoes which are so wonderfully creamy, carrots (and I love using the tri-colored ones) and parsips. If you’ve never had a parsnip, I think it tastes a bit like a carrot but it has a texture similar to that of a fresh artichoke heart. Together, this makes for an unbelievable family dinner.
- 1 bone-in chuck roast (3-4 pounds)
- 1 tablespoon kosher salt
- 1 tablespoon oil (vegetable or avocado)
- 1 medium onion, sliced thick
- 3 tablespoons all purpose flour
- 3 cups beef stock (I used my highly recommended homemade beef broth)
- 1 tablespoon red wine (or more, go crazy)
- 2 teaspoons kosher salt
- freshly ground pepper
- 1 teaspoon thyme (fresh or dried)
- 2 bay leaves
- 3 large carrots, peeled and cut at diagnal into bite sized pieces
- 2 large parsnips, peeled and cut at diagnal into bite sized pieces
- 1 1/2 pounds dutch yellow baby potatoes, cut into bite sized pieces
- Preheat oven to 300 degrees F.
- Rinse meat, pat dry with paper towels, and coat both sides with 1 tablespoon kosher salt.
- Heat oil in large dutch oven over high heat. Cook meat for 10 minutes on each side, taking care not to move it around, to allow it to get a nice sear. The oil will splatter and you'll need your fan on unless you want the smoke alarm to go off.
- Remove the meat and set aside to a plate. Reduce heat to medium and add the onions. Cook until slightly brown while stirring occasionally, about 5-7 minutes. Add the flour and stir well cooking for about a minute to allow it to pick up the flavor. Pour in the beef broth and wine and use a wooden spoon to scrape all surfaces of the inside of the dutch oven to ensure all those yummy little bits mix in with the gravy. Allow liquid to come to a boil. Then add remaining salt, pepper, thyme, and bay leaves. Put roast back in dutch oven along with any juices from plate. Cover with lid and cook in preheated oven for 2 1/2 hours.
- Turn the meat and add the carrots, parsnips, and potatoes. Push them into the liquid best you can, but you may need to mix them around half way through their cooking to ensure they get submerged at some point. Cook for another 1 1/2 -2 hours for a total of 4 to 4 1/2 hours until vegetables are done to your preferred doneness.
- Remove bay leaves and discard. Transfer meat to a cutting board and separate the meat from any fat and bone. Shred the meat into chunks. You can either return the meat to the pot or serve it up from there, adding the vegetables and gravy on top. Serve with a green salad and crispy hot bread.