Dutch ovens are made from cast iron, so they retain and evenly distribute the heat.
Plus, the tight-fitting lid traps the moisture inside the pot — resulting in the juiciest pot roast that you will ever taste.
Dutch Oven Pot Roast
Salt and pepper, to taste
2 tablespoons olive oil
1 (3 lb.) boneless chuck roast
⅓ cup all-purpose flour
5 carrots, peeled and cut into 2-inch pieces
1 tablespoon butter
4 large ribs celery, cut into ½-inch crescents
2 onions, thinly sliced
½ cup red wine (or additional beef broth)
2 cloves garlic, minced
2 sprigs fresh thyme (or ¼ teaspoon dried)
3 cups beef broth, divided
3 medium Russet potatoes, peeled and cut into eighths
2 sprigs fresh rosemary (or ¼ teaspoon dried)
2 bay leaves
- Preheat oven to 275° F.
- Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture on all sides.
- Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Brown the meat to give it nice color (about 5 minutes per side). Transfer the meat to a plate.
- Reduce the heat to medium and add 1 cup of the beef broth, scraping with a wooden spoon to deglaze the pan (loosening all of the browned bits from the bottom). Add the onions, carrots, celery and garlic to the pot. Cook, stirring, until the onions are translucent (about 10 minutes). Place the roast on top of the vegetables. Add the remaining two cups of beef broth, red wine, thyme, rosemary and bay leaves. Season with salt and pepper, cover, and bake in the 275° F oven for 2 hours.
- After 2 hours, add the potatoes to the pot, mixing them into the liquid. 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.
Article Source :https://www.theseasonedmom.com/dutch-oven-pot-roast/