Although Dutch Oven Pot Roast takes awhile to cook, it's very easy to make this one pot wholesome dinner that is the ultimate cold weather comfort food.
Course Main Dish
Prep Time 30minutes
Cook Time 4hours30minutes
Total Time 5hours
Author Krissy Allori
1bone-in chuck roast3-4 pounds
1tablespoonoilvegetable or avocado
1medium onionsliced thick
3tablespoonsall purpose flour
3cupsbeef stockI used my highly recommended homemade beef broth
1tablespoonred wineor more, go crazy
freshly ground pepper
1teaspoonthymefresh or dried
3large carrotspeeled and cut at diagnal into bite sized pieces
2large parsnipspeeled and cut at diagnal into bite sized pieces
1 1/2poundsdutch yellow baby potatoescut 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.
Dutch Oven Pot Roast https://realhousemoms.com/dutch-oven-pot-roast/