I realize it's Super Bowl Sunday, and that it might be more appropriate for me to post a recipe related to the big event, like some munchies or snacks. I've done that in the past, and you can find several really good dishes for a watch party here, here, and here. But this year I don't have a team in the mix, so I decided to go in a different direction.
I'm still learning quite a bit about the merits of using a Dutch oven, and wanted to give it another go. When I found this recipe, I realized it had been a long time since I'd made a traditional pot roast and this would let me check off two items at once.
The recipe itself is pretty basic - chuck roast, vegetables, and very light seasoning. What I was most interested in was how the meat would turn out. Would it be a bit dry as I've had happen when I put a roast in the oven, a little chewy like it sometimes comes out of a slow cooker, or juicy and fork-tender like Mom used to make?
I wasn't disappointed. It was juicy and falling apart at the end of cooking, just like I remember growing up. The only other time I've had this result has been from cooking in an Instant Pot, but given the challenges of cooking both meat and vegetables under pressure and getting them to turn out right at the same time, I'll take the Dutch oven route from now on.
Adapted from Urban Bliss Life
This is a no-frills traditional pot roast with vegetables which could be prepared several ways. But using a Dutch oven results in a juicy dish that's fork-tender.
Adapted from Urban Bliss Life
Heat oil in the Dutch oven over medium-high heat. Add the roast and sear for 2-3 minutes on all sides. Remove the roast to a plate and set aside.
Add the onion and garlic to the Dutch oven and saute 1-2 minutes until just beginning to soften. Add the carrots and potatoes and saute for 3-4 minutes. Add a small amount of beef broth and use a wooden spoon to scrape the brown bits off the bottom.
Return the roast to the Dutch oven, laying in the center and pushing the vegetables to the sides around it. Add the remaining beef broth and wine, then sprinkle the dried thyme on top. Cover, reduce heat to a simmer, and cook for 3 hours.
At the end of 3 hours add the mushrooms, stirring in with the other vegetables so they are submerged. Cover and cook an additional 20-30 minutes. Serve immediately.
Servings 8
Serving Size 1 3/4 cups (14 oz)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.