Pot Roast Recipes: Best Dutch Oven Recipe For Pot Roast

Nothing says winter like soups, stews and basic comfort foods. Right at the top of the list for me is pot roast. I love making pot roast because it just smells so good cooking. It's also one of the simplest meals you can make.

It can also be more a elegant meal depending on how you make it and what you serve with it.

I recently found a recipe that I just had to try in the December 2010 Better Homes and Garden magazine. It's called Scott's Pot Roast and while I changed up the recipe to my own tastes and even used a totally different cut of meat, I liked his ideas so decided to give it a try.

Usually when I make a pot roast, I use my huge lidded roasting pan. I usually have enough pot roast to feed about 12 people.

Actually this recipe forced me to think pot roast on a smaller scale and I must confess, this might just be the way I cook it from now on - unless I'm expecting 12 people.

Try this Dutch oven recipe for pot roast and see if you don't agree - it's marvelous!

INGREDIENTS

• 1 small rolled rump roast (see substitutions below)
• Tablespoon or so of olive oil
• Kosher salt
• Unsalted butter
• 1 sweet onion cut into small bits
• 1-2 gloves of garlic minced
• 1/2-1 cup of port
• Chicken broth or water - 1-2 cups
  
• Parsley (dried or fresh)
• Pepper if desired
• Bay leaf if desired
• Pepper to taste
• Dried thyme
• Carrots cut in long strips
  
• Yukon gold potatoes or red potatoes peeled and cut in strips
• Turnips if desired, peeled and cut into strips
  
• Leek if desired
  

METHOD

1. In Scott's Pot Roast recipe, he actually rubbed the roast with olive oil, sprinkled with kosher salt and rubbed it into the meat. He then stored it in the fridge overnight. I didn't do that part!
2. Preheat oven to 275 degrees. If you did the above, then you are all set. I didn't so I just rubbed some olive oil and sprinkled a wee bit of kosher salt on the meat.
3. In a nonstick skillet, heat about a tablespoon of butter and about the same of olive oil. Once butter is foaming and melting, then add the roast and brown on all sides. It takes roughly 3-6 minutes per side depending on the size of the sides of the roast. Remove the roast to a plate.
4. Add onions and garlic to the pan and cook until they begin to brown. Make sure you dislodge any browned bits from the roast and when the onions are beginning to brown, spoon or scrape this mixture into the bottom of the Dutch oven.
   
5. Add port and broth. Add fresh parsley tied with kitchen string to the pan if desired and bay leaf (or sprinkle with a bit of dried parsley).
   
6. Set beef on top of onions. Sprinkle liberally with dried thyme.
   
7. Tear or cut some parchment paper to fit around the roast as pictured, tucking around the sides of beef. Then do the same with a piece of foil. Put the top on the Dutch oven over the paper and foil tucked inside and put into the oven. Cook for 2-1/2 to 3 hours.
8. In the meantime, peel and cut your vegetables. I only used carrots and potatoes. Take the pot out of the oven after 2-1/2 to 3 hours and lift off foil and parchment paper. Set aside. The meat at this point should just be getting tender.
   
9. Add the vegetables and place around the sides of the roast. Put the parchment paper and foil back on, return the lid to cover the pan and cook another 45-60 minutes. The beef should be very tender and vegetables well cooked but still firm and not mushy.
10. Turn up the oven to 425 degrees. Transfer the beef to serving platter and cover with foil. Take out parsley and bay leaf if used. Strain off cooking juices and place in a small bowl, gravy boat or pan if you want to thicken it a bit.
    
11. Return the Dutch oven to the oven and roast the vegetables for about 15-20 minutes just until browned. Baste with a little cooking liquid to give a nice glazed look.
12. Skim off any fat from the cooking liquid, add salt and pepper to taste.
    
13. Spoon some broth over and place vegetables and meat on a platter ready to be devoured.

This recipe can be prepared with any of these meats, pork or poultry and it will be equally wonderful!

• 7-bone roast
• bone-in chuck roast
• bone-in blade roast
• boneless chuck roast
• substitute a chicken for the beef - use white wine and add some mushrooms
• substitute a lean pork roast 
• you can also cook this the traditional way outside on a campfire or on the BBQ using cooking times specific to Dutch oven cooking

Enjoy~!