Put it in the oven for another 1 1/4 hours with potatoes baking on the oven rack beside it. I prepared per recipe with only minor changes (included celery, added a couple extra bay leaves, a couple extra cloves of garlic, and added more beef stock when I added the veggies to the pot since I used more of everything than called for in the recipe). But i do add more onions. I'm so glad that you all approved! My husband is not a fan of chuck roast either and he was back for seconds. I used venison broth I've recently made. This was my first time cooking a pot roast OMG! First roast I made in my new dutch oven. Cover and return to the oven for another 45 minutes – 1 hour, or until the potatoes are soft and the meat is fall-apart tender. Poured the wine & broth mixture over the meat in the glass dish, sprinkled with 2 tsp. I thought this pot roast was just so-so. I found, too, that the potatoes cooked faster than the carrots. Extremely flavorful and the best I've ever had. My roast was chewy. It's very good. I came back so I could make it again, but now I can't find the Slow-cooker version? Hope that helps! All three are incredibly useful for these kinds of recipes … It was much more moist and very different than Mom's recipe. E mailed to my daughters who are excellent cooks. Add tomato paste, tomatoes and carrot. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Your whole family will love this classic Sunday pot roast recipe! After I browned the roast, I placed it in my crockpot. Hi, Linda! I've always made CL's Yankee Pot Roast but decided to give this recipe a try - glad I did. Next time I will use a first cut briscuit which is the cut of meat that I traditionally use for pot roast. In spanish its call sazon. This is one of the best pot roast recipes I've ever had. Throw out all the other pot roast recipes. I made this last night and it turned out awesome! When reheating leftovers, I added Tony’s Chachere’s seasoning, more onions, celery, a red bell pepper, and Worcestershire sauce. Turned out perfect. I used this gravy recipe with the drippings in the pan and I'm just so pleased with how this all turned out. This particular Dutch oven pot roast recipe works so well because you wait to add the potatoes to the pot during the final 45 minutes so that they don't get overcooked and mushy. I used a 2.2 lb trimmed blade roast. This was really good BUT it took way longer to cook than the recipe called for, not sure if it is my oven. . Tender and juicy, this Dutch Oven Pot Roast transforms an affordable cut of meat into a delicious comfort food dinner. You can also subscribe without commenting. Have a great week! I can't wait to eat the leftovers tonight. I purchased a dutch oven on Black Friday and i'd been itching to try it out. I could not believe how much he ate & enjoyed. Poured it over the pot roast and cooked it 2.5 hours at 350 in my Le Creuset dutch oven. No doubt about it...the best pot roast I've ever tried. Made a simple gravy of the juices and puréed very soft veggies into the gravy. I might let it go alittle longer next time, in the first round in the oven. Don't skip pre-browning, it seals in the juices! I sauteed potatoes just a little in drippings... will add per recipe. This recipe takes the cake. I added another onion at that time as well. Required fields are marked *. I’m usually a crock pot kind of gal but I have to give this a shot. Add whole tomato, tomato puree and dried oregano with 50ml Bouillon. Remove the vegetables and deglaze the pan with the red wine. Remove roast from pan. Offers may be subject to change without notice. in the juices. Alton Brown Remove thyme sprigs and bay leaf from pan; discard. Thank you! Highly recommended and a big hit with the family! Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender. I tried to save calories by NOT eating bread with it, but what a loss . Absolutely delicious! One thing though... the recipe as is states it yields "10 servings"...I doubled the recipe (6lbs of meat) and I served it to a group of 7 men and there was barely enough for each of them to have one hearty bowl - there were NO leftovers and I'm sure some would have gone back for seconds had there been a crumb left to eat. (it was me and my pot roast aroma!! Preheat over medium heat for about 3 minutes. It smells delicious! So get it going in the oven, and then put your feet up and enjoy the afternoon. I made gravy from the drippings and it only helped slightly. I made an additional small batch of the sauce in a saucepan while the pot roast cooked (wine, broth, thyme, seasoning). Cooked it at 350 for 3 hours then left it in the oven with heat off until ready to eat another 30 min. As an Amazon Associate I earn from qualifying purchases. A perfect meal for two. Yum, yum and more yum.Funny thing - once everything in the pot was simmering away I ran to the post office (which is next door to a restaurant) to mail a package. Season with salt, pepper and other seasonings, to taste. Followed the recipe exactly except I used dried thyme instead of fresh, the most wonderful indescribable flavor with the most tender meat. Sounds like the perfect meal on a chilly day. Transfer to a plate. Excellent. I’ve finally found the best recipe ever, thank you! A true kitchen essential that can be used for a wide range of mouth-watering dishes. INSTRUCTIONS. Then I cooked the onions, added on top of my roast and deglazed my skillet with the red wine before adding it to the crockpot. I used my Le Crueset dutch oven which works great for this, and cleanup was easy. Here's how to make a tender roast beef in the oven: Step 1: Sear the Roast. Season with salt and pepper, cover, and bake in the 275 degree F oven for 2 hours. Rave reviews. I was skeptical that 2.5 hours in the oven would make it tender, but shredding it with the 2 forks worked well, and the meat was moist and tender. Working in 2 batches, brown the short ribs on all sides, about 8 minutes per batch. 1-5-08; This was excellent. I made the pot roast 3 times and it came out great tasting each time. The aroma that wafts through your home as it cooks all afternoon is like a warm hug from your grandmother! MyRecipes may receive compensation for some links to products and services on this website. Thanks in advance . I have followed the directions exactly and switched out with different cuts of meat and haven't been disappointed yet. Great roast. Loved this recipe, I would not change it at all. I think this is my favourite pot roast recipe ever. This was great! I've been making comfort food dishes for the past couple of weeks now, too. Thanks, Selena! Cut the Curry Chicken. If so how long was the cooking time? Thank you, Norma! That's amazing, Susan! Tasted like pot roast, nothing special. Highly recommend!!! Also I made a gravy out of the drippings because there'd be a mutiny in this house if no gravy! maybe 250, or 300... it does cook too fast. I would start with the specified amount, but keep an eye on it and add more broth or red wine as it's cooking if you think it looks like it's getting low. Can someone guide me to that version? anyway, I let you guys know how it went. A total success. Delicious!! After that... pretty darn good. Allow the wine to reduce by half then add the beef stock and return the beef to the pot. Add the remaining two cups of beef broth, red wine, thyme, rosemary and bay leaves. 3. Mine is in oven now! It was fabulous! Absolutely delicious! It looks Awesome! Added 8oz mushroom last 1/2 hr. Today i'm making it again with a little twist. The only thing I added was a dash of "Love" :). each, canola + olive oil, then (because my dutch oven was too small for the diameter of this roast), transferred to a sprayed Pyrex baking dish, while the oven was pre-heating. The flavors went well together and it was not hard to make. Preheat the oven to 325˚F (160˚C). Remove the meat to a plate. I remember the ingredients were practically the same, but it had Slow-cooker times and instructions. This is a regular in our menu but sometimes I use a leaner cut of meat and it comes with the same results. We love this roast, my husband enjoys the leftovers as much as the first time around. I cooked this during thanksgiving using the Slow-cooker version, and it was delicious! Gradually, while whisking, stir in 2 cups of pan drippings from the pot roast until smooth. It's truly the perfect supper to serve on a quiet Sunday evening. Hi, Lauran! Make this pot roast on a cold, rainy day for a cozy dinner that the whole family will love. Tender and juicy, this Dutch Oven Pot Roast transforms an affordable cut of meat into a delicious comfort food dinner! I just bought a dutch oven a few months ago, and decided to make a pot roast a different way...in the dutch oven. That confirmation email should be waiting for you in your inbox! Still yet...it was wonderful! Thank you, Mary! Read about it here NuttyRich dot com. It was so delicious! I have made this pot roast many times now. This will be a new family favorite for sure. You can pull it with a fork, but you don't even really need to! I always have leftovers which I make into beef stew by adding some additional beef broth. Hah! I also usually don't add alcohol to my recipes, but I added some red cooking wine. Can i add mushrooms to the pot with the potatoes. Excellent Recipe and a complete hit! My husband and son loved it too. Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. I LOVE this recipe it tastes WoNdErFuL! My children never eat pot roast, this one they ate. If so how long was the cooking time? Tarragon gives the dish a very subtle, fresh taste and provides just as subtle an aroma. And, salt, salt, salt! This would make good beef sandwiches but not a pot roast dinner. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts. It is so good & even better the next day. I'm so happy to hear that! Per other readers I added 1 T. each Worcestershire sauce and tomato paste with the red wine and beef broth. i used a cabernet sauvugnon and YUM! Also, I used Chicken Broth instead of beef, and a cheap Shiraz. It's the way to go! I'm so glad that it worked well for you, Autumn! Rice casserole with Pork Ribs in Black Bean Sauce. Braised Chicken with Shiitake Mushrooms. Husband really raved. For those who thought it was tough, you must use a chuck roast, I prefer a shoulder roast, leaner roast will be tougher. Roast until beef registers 120 to 125 degrees (for medium-rare), 1 1/2 to 2 hours I am making a 6lb roast. Instead of chicken broth, Im using soy sauce mixed with the wine, kinda like ppl prepare brisket in Texas. Braised meats are meltingly tender with a rich, flavorful sauce. Preheat oven to 225 F. Toss the vegetables with rosemary and olive oil. I agree to receive electronic messages from Le Creuset Canada, Inc. containing information about products, offers, special events and promotions that may be of interest to me. Oh, I still will do my prime ribs but this will be a much more common weekly winter meal, more of a stew than a roast. I will make this again. I only had a cheap bottle of zin and this came out amazing! It's the first time I've done a pot roast outside of the oven. This recipe is a keeper. Oh that sounds wonderful! Wonderful! Long story short, it was FANTASTIC. Unsubscribe at any time. Hah! I added sliced shrooms and a packet of onion soup mix to it when I tasted it and it was a bit bland. The only complaint was that we should have doubled the wine and beef broth so we could have had more of the juices for our meat and veggies! I will definitely be making this again. You shouldn't need any extra liquid. I also made no-knead bread and that was awesome. I used a 7-quart Dutch oven, but the recipe should work any Dutch oven that's about 5 quarts or larger.