Dutch Oven Roast

TOP Reviews:

My husband said, “He couldn’t have ordered a better meal in a restaurant.” Given my lacking culinary abilities and his finicky palate, this was quite the compliment! This recipe makes a beautiful presentation and the juices and onion and garlic makes it’s own gravy/sauce. The key to it not coming out dry (as one reviewer complained) is searing the meat for the full 4 minutes on each side. I set the kitchen timer and left it alone. Also do not add salt (just like the recipe states) until the meat is seared. This keeps the juices from running. I was also able to use a less expensive piece of meat and it turned out fabulously!

This is one of the first recipes I found on allrecipes.com several years ago and I’ve been making it ever since. My recommendation: DON’T CHANGE ANYTHING. When people complain that it’s tough, but they added water, it’s their own fault! Don’t add water or broth. Don’t add potatoes or carrots. Don’t even change the amounts on the salt and pepper. Just do exactly what the recipe says and you will be happy with the results! I always am…but when I don’t follow it exacyly, I’m disappointed.

This was a big hit with my family! I did make a few changes and it was juicy, delicious, and flavorful. I seared it on all sides, 4 min. each side. Meanwhile, on the bottom of my Dutch Oven I put carrots, celery, 4 cloves of garlic, onion wedges,and quartered potatoes. I made a rub of lemon pepper, garlic salt, pepper and paprika. After searing, using disposable gloves, I rubbed the seasonings on all sides of the roast. I also stuck 5 cloves of garlic in slits in the roast. I added 1/2 can of beef broth over the vegies. Covered tightly with heavy alum. foil and cooked following the recipe. Wonderful!

I picked this recipe because I wanted a plain pot roast without added vegetables, wine, beef broth etc. — a recipe that allows one to savor the flavor of the beef. This is it! Followed the recipe as given, although my chuck roast was only 3 lbs. The roast came out very juicy and tender with a delicious flavor. There was a lot of juice in the pan, but it’s a stretch to call it ‘gravy’. You’ll have to thicken and season it to get a traditional brown gravy but there’s plenty of juice to work with. For those who have problems, two suggestions: 1) chuck roast is one of the cheapest beef roast cuts and I’ve only been satisfied when purchased at a good butcher shop. The one’s found in the grocery store usually cook up pretty tough and/or dry. I’ve also had good luck with chuck roasts from Whole Foods. 2) Make sure your roaster/dutch oven has a tight fitting lid AND is sized for the roast. If the lid is loose or you use a roaster that holds a 25 lb turkey, the pot roast will turn out dry. Great and easy recipe.

This was excellent…but I’m happier with the success of the gravy that was produced from this!! Thanks to the tips from the “gals” (wink) I added some beef broth to ensure moisture, and per another reviewer, added 1/2 pkg dry onion soup mix. I did have to thicken a little by adding some cornstarch (very little) but I assume its b/c I added a little too much beef broth. Excellent taste, texture and overall, was much easier than I thought it would be!! Very excited to make this again!! Thanks Teresa!!

INGREDIENTS

4 pound beef chuck roast
2 pounds fingerling potatoes
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