Sunday Table · Autumn and winter
Dutch Oven Pot Roast
A chuck roast, seared, then left alone in a low oven until a fork goes in without an argument.
3 hours 45 minutes · Serves 6 · One roast, with the vegetables in the pot
“You prepare a table before me.”
Ingredients
- 3 ½ lb beef chuck roast
- 2 tsp fine salt
- 1 tsp black pepper
- 1 tbsp tallow
- 1 onion, cut into wedges
- 4 carrots, cut into large pieces
- 3 celery stalks, cut into large pieces
- 4 garlic cloves, smashed
- 3 cups beef broth
- 2 bay leaves
- 4 sprigs of thyme, or 1 teaspoon dried thyme
Method
- 1
Heat the oven to 300°F. Pat the roast dry. Salt and pepper it on all sides. Heat the tallow in a Dutch oven over medium-high and sear the roast until deep brown, about 4 minutes a side. Lift it out.
- 2
Put the onion, carrots, celery, and garlic in the pot. Set the roast on top. Pour in the broth. Add the bay and thyme. The liquid should come about halfway up the meat. Add a little water if it does not.
- 3
Cover and bake 3 to 3 and a half hours, until a fork slides into the center with almost no resistance. If it still springs back at 3 hours, give it another 30 minutes. Do not turn the oven up to hurry it.
- 4
Rest the roast in the pot, covered, 15 minutes. Slice or pull it. Salt the broth to taste and spoon it over the meat. Fish out the bay leaves.
From the kitchen
- Chuck, not a lean round, is the roast that becomes tender. A lean roast dries out before it softens.
- This is the oven pot roast. The Instant Pot version is a different recipe, for a different day.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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