Geeky Dutch Oven Roast
I whipped up this roast the other day, and let me tell you – it was out of this world! John and I had plenty of leftovers to enjoy for a few days. My pot roasts usually follow a similar pattern, but this time I decided to mix things up by using tomato sauce in the base. I often use my Instant Pot to speed things up, but I felt like going old school and dusting off my trusty Dutch oven. If you don’t have a Dutch oven yet, I highly recommend investing in one – it’s a game changer!
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Why Use a Dutch Oven for Your Roast?
A Dutch oven is like the superhero of kitchen tools. Its thick, heavy walls and snug-fitting lid make it perfect for slow cooking, braising, and roasting. The even heat distribution means your food cooks evenly, resulting in tender, flavorful dishes every time. Plus, the Dutch oven retains heat incredibly well, which is essential for long cooking times.
In this Dutch Oven Roast recipe, the Dutch oven takes center stage, helping to create a rich and hearty roast. Searing the chuck roast locks in all those delicious juices, and the slow cooking process lets the meat become super tender while soaking up the flavors of the broth, tomato sauce, and herbs. The tight lid keeps moisture in, so the roast stays juicy and the veggies cook perfectly.
The Tomato Sauce Twist in Dutch Oven Roast
Using tomato sauce in this Dutch Oven Roast was a bit of an experiment, and it paid off big time. The sauce adds a nice depth of flavor and a subtle tanginess that complements the rich beef. It creates a savory base that enhances the overall taste of the dish. If you’re used to traditional pot roasts, this twist is a refreshing change that brings new life to a classic.
Embracing Old School Cooking with Dutch Oven Roast
While the Instant Pot is fantastic for quick meals, there’s something incredibly satisfying about going back to basics with a Dutch oven. The process of searing, simmering, and slow cooking connects you to traditional cooking methods and lets you savor the gradual transformation of simple ingredients into a comforting, mouthwatering meal.
Perfect Pairing for Your Dutch Oven Roast
To balance out the hearty roast, pair it with a fresh, crisp dinner salad. The lightness of the salad complements the rich flavors of the roast, adding a refreshing contrast to the meal.
I hope you enjoy making this Dutch Oven Roast as much as I did. Cooking with a Dutch oven might take a bit more time, but the results are definitely worth it. If you don’t already have one, consider adding a Dutch oven to your kitchen arsenal – it’s an investment you won’t regret!
Dutch Oven Chuck Roast with Potatoes and Carrots
Ingredients
- 2 lb boneless chuck roast
- 2 large yellow potatoes peeled and cut into chunks
- 4 carrots peeled and cut into chunks
- 1 large onion chopped
- 3 cloves garlic minced
- 2 cups beef broth
- 1/2 cup red wine optional
- 1 cup tomato sauce
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tablespoon soy sauce optional, for additional depth of flavor
- 1 teaspoon dried thyme optional, to boost herbal notes
- 2 celery stalks chopped (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (165°C).
- Season the roast generously with salt and pepper on all sides.
- Heat the Dutch oven over medium-high heat and add the olive oil. Once the oil is hot, sear the chuck roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
- Add the onions (and celery if using) to the Dutch oven and cook until they are softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Pour in the tomato sauce and cook for another 2-3 minutes, stirring occasionally.
- Add the beef broth, red wine (if using), soy sauce (if using), and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Return the roast to the Dutch oven, along with any accumulated juices. Add the rosemary and thyme sprigs, and dried thyme (if using).
- Cover the Dutch oven with its lid and place it in the preheated oven. Cook for about 2 hours.
- Add the potatoes and carrots to the Dutch oven, making sure they are submerged in the liquid around the roast. Continue cooking for another 1-1.5 hours, until the meat is tender and the vegetables are cooked through.
- Remove the Dutch oven from the oven and let it rest for about 10 minutes before serving. Discard the rosemary and thyme sprigs.
- Serve the roast with the potatoes and carrots, spooning some of the cooking liquid over the top for extra flavor.
Notes
Nutrition
