I fell for the Cyber Monday trap this year and bought myself a few things including a Dutch Oven! I have always wanted one and finally saw an affordable one that I liked and decided to treat myself. (Kitchen things are my weakness.)
I used it the day after I received it and decided to make pot roast.
It was a fairly easy to do. The only thing that’s hard is the patience it requires to cook through.
Ingredients:
-2lb beef chuck roast
-2 tbsp oil
-2 onions, halved
-1 bulb garlic, peeled
-1 bay leaf
-3-4 carrots, cut into 2 inch pieces
-2 cups beef broth
-2-3 sprigs fresh thyme
-1-2 sprig fresh rosemary
-freshly ground black pepper and flaky salt to taste
-1 tsp tomato paste
-1tsp chili flakes (optional)
-fresh cilantro or parsley (for serving)
Instructions:
1. Preheat the oven to 270 degrees F.
2. Heat oil in Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. Do the same with the carrots.
3. Generously apply salt and pepper on all sides of the steak and sear it for about 3-4 minutes on each side until it’s a nice brown color. Remove the beef.
4. Add half the beef broth and deglaze the bottom of the pot. Place the meat back into the pot and add more broth so that it comes halfway up the meat. Add all the vegetables back in the pot, including garlic, bay leaf, rosemary, thyme, tomato paste and chili flakes.
5. Put the lid on the Dutch oven and place in the oven for 2 hours. Increase an hour for each pound of meat.
6. Serve it with your favorite version of mashed potatoes and fresh cilantro.
Tips:
Try serving with crispy fried onions on top. It will give a great texture and flavor.
If you want to add potatoes to the pot with the carrots, cut those in big pieces and add them 45 minutes before taking the pot out of the oven.
Watch my Instagram Reel on this meal. If you make it, don’t forget to take a photo, share on social media and tag me (@tayonthemove) so I can see too!
