Recently I got a Dutch Oven. I had watched for years on the Food Network all these chefs making great meals in their dutch ovens, and I had to have one! I finally got one and put it to good use, I made a roast! I went off a general recipe, but I added in a few things the original recipe didn’t call for. I started with the roast and sprinkled it with salt and pepper liberally. It was about a 4 pound roast, but any size (or stew pieces) would do. I poured about 3 tablespoons of olive oil in the pot and turned the heat on medium high. I seared the meat on both sides and the outsides, about 3-5 minutes each. After the outsides were all brown, I put the roast on a plate. I added to the pot 3 onions I had cut in half, then in half again. I added them to the pot and cooked them about 5 minutes, just stirring them around the brown bits in the bottom. I took those out and put them on the plate with the roast. I added in 1 small bag of baby carrots, then half of another small bag. I stirred them all around the brown bits and cooked them for about 5 minutes. I removed the carrots also and I was left with the brown bits in the bottom of the pot.
Yummy brown bits before deglazing with the cooking wine
I added in 1 cup of red cooking wine (or port) (if you don’t want to use wine, replace this step with beef broth). I cut the heat to about medium and took a spoon (can use a whisk) and scrape the bottom. You just want to get all those good brown bits at the bottom off the bottom. After the bottom is clean, add in 4 cups of beef broth. Replace the meat and add in the carrots and onions. Use a sprig of fresh thyme and rosemary (or a palmful of dried) and put in the pot. Add in 1 clove or 1 teaspoon of pre-chopped garlic, put the lid on, and place in a 275°F oven for 4-5 hours.
Roast before cooking
Two hours before it is finished, add in 3-4 potatoes cut into chunks. I didn’t even peel mine. Serve over some cornbread and enjoy! It’s delicious and the meat and veggies are fork tender!
Roast with potatoes, carrots, and onions
1 3-5 pound roast
3 onions
1 bag baby carrots
3-4 potatoes
1 clove garlic
Roast after cooking
3 tablespoons olive oil
2 teaspoons dried rosemary
1 teaspoon dried thyme
1 cup red cooking wine (port) (optional)
4 cups beef broth
Salt
Pepper
Heat the olive oil in a dutch oven. Liberally season the roast with salt and pepper. Sear the meat on all sides. Add the onions and carrots, one batch at a time cooking in the same pot. After the meat is seared, the carrots sauteed for 5 minutes and the onions sauteed for 5 minutes, remove the vegetables and the meat. Deglaze the pot with 1 cup red cooking wine or 1 cup beef broth. Scrape the bottom with whisk or wooden spoon. Add in the 4 cups beef broth. Replace the meat, onions, and carrots. Add in the garlic and rosemary and thyme. Cook with the lid on at 275°F for 4-5 hours. Two hours before serving, add in the potatoes, cut into large chunks. Continue cooking with the lid on. Serve over cornbread.
Kelsey Can 