Recipes For Chuck Roast In A Dutch Oven

Pat roast dry with a paper towel. Add cubed potatoes and carrots to the dutch oven. Heat oil in a large 6 to 8 quart dutch oven.

Olivia Luz

Mix together your italian seasonings beef broth and red wine. Sprinkle roast with pepper and 1 1 2 teaspoons salt. Preheat the oven to 275 degrees f. Add 1 3 to 4 pound chuck roast and sear until deep golden brown on all sides including the ends about 5 minutes per side. Heat the olive oil in large pot or dutch oven over medium high heat.

Add the remaining two cups of beef broth red wine thyme rosemary and bay leaves. Roast in the oven for 4 hours or until the beef is tender enough to shred with a fork. Place olive oil garlic onion and celery in a dutch oven. Season chuck roast liberally with salt and pepper on both sides. Generously salt and pepper the chuck roast.

Salt and pepper both sides of your pot roast. Heat 3 tablespoons olive oil in a large dutch oven over medium high heat until shimmering. Intervals with kitchen string. Heat another drizzle of oil in the dutch oven and add chuck roast. Add oil onions celery carrots and smashed garlic cloves and saute for a few minutes.

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Place in the dutch oven and sear both sides till brown on all sides. Season with salt and pepper cover and bake in the 275 degree f oven for 2 hours. Place the roast on top of the vegetables. Remove cooked vegetables and set aside for a moment. Add beef broth wine onion soup mix marjoram worcestershire and bay leaves.

Add enough water to cover. Saute for about 5 minutes. Place the roast back in the dutch oven and submerge it in the liquid. Heat olive oil in a large dutch oven over medium high heat. Heat oil in dutch oven over medium high heat.

Preheat oven to 275 f 135c. Preheat oven to 325. Use a wooden spoon to gently scrape up any brown bits from the bottom of the pan. Season roast with salt and pepper and coat with 2 tablespoons flour. Preheat oven to 350 f.

Add onion and cook stirring for 3 minutes then add garlic and stir. Brown the roast on all sides in the hot oil 5 to 7 minutes. After 2 hours add the potatoes to the pot mixing them into the liquid. Add your roast and sear 1 2 minutes on each side to brown then remove from pan. Add in beef stock carrots rosemary salt and pepper and stir.

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Stir in remaining flour to absorb remaining oil. Add the halved onions to the pot browning them. Stir in remaining flour to absorb remaining oil. Add onion and cook stirring for 3 minutes then add garlic and stir. Preheat oven to 275 f 135c.

Add the halved onions to the pot browning them. Add enough water to cover. Place in the dutch oven and sear both sides till brown on all sides. Salt and pepper both sides of your pot roast. Add the remaining two cups of beef broth red wine thyme rosemary and bay leaves.

Add in beef stock carrots rosemary salt and pepper and stir. Mix together your italian seasonings beef broth and red wine.