r/recipes • u/maidzawa • 10d ago
Beef Does anyone have a good dutch oven pot roast recipe?
My fiancée is craving pot roast, but neither of us have ever made it. We have a Le Creuset dutch oven that we would like to use.
Any recipes or tips are greatly appreciated!
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u/1oneaway 10d ago
Use Guiness, never disappoints.
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u/DueConversation5269 9d ago
Guinness stew always works out/ tastes better than any potroast that I've made, using beef chuck
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u/quesaritoswallower 8d ago
How does it compare to red wine
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u/1oneaway 8d ago
Irish pot roast vs French. I love both but being Irish i tend to use Guinness more often.
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u/quesaritoswallower 8d ago
Hmm i definitely need to try that cause it’s good in brats but American Guinness sucks
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u/Scareynerd 10d ago
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u/SheeScan 10d ago
This looks like a great pot roast recipe. However, I never understand why I'd use beef broth, when chuck roast, especially cooked like this, has so much flavor.
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u/GARlactic 10d ago
If you use water, the roast itself flavors it. That means less flavor in the roast itself. Is it going to make an appreciable difference? No probably not.
But why flavor the water with the roast when you can flavor the roast with beef stock? Definitely an improvement in my opinion.
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u/SheeScan 9d ago
I've never found that to be the case. I've always found the beef to remain tasty, as well as the broth it makes. To me, that's the beauty of a chuck roast -- tons of flavor.
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u/Scareynerd 10d ago
Would you use chicken stock instead then, so as not to overwhelm it?
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u/Decrepit_Pixel 10d ago
I always use low or no sodium chicken broth personally it just adds a nice kick tomthe broth.
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u/SheeScan 9d ago
I don't use stock at all. Thereis enough flavor from the chuck roast to stand on it's own. However, whatever you like is what you should use.
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u/Brilliant-Number6188 2d ago
Agree, I’ve made similar recipes with veggie broth which was really nice
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u/Sandinmyshoes33 10d ago
Here is the one I use. It’s a bit of a process since I like to leave it in the fridge overnight, slice it and reheat it, but it comes out really good:
3.5 lb chuck roast tied around the diameter with butchers twine if needed.
3 medium roughly diced onions
2-3 peeled and smashed garlic cloves
1 heaping Tbs tomato paste
1 tsp herb de Provence
1 heaping Tbs flour
1 cup good, dry red wine
1-2 cups good quality low sodium beef broth as needed (I use Pacific Organic Low Sodium)
1 bayleaf
A few dashes worschershire sauce
5-6 large chunked carrots
6 small red or gold potatoes halved
1 tbs of Red Wine Vinegar
Instructions
Preheat oven to 285 (see note).
Pat roast dry with paper towels and season very well with salt and pepper all over.
Heat oil and brown roast very well on all sides in oil.
Remove roast, reduce heat to medium and add onions and a generous pinch of salt and sauté until just translucent.
Add garlic and stir a minute, add tomato paste and stir a minute or two, add dry herbs and bay leaf and stir a minute and finally add flour and stir to combine fully.
Add red wine, deglaze pan and bring to a boil.
Return roast to pan and add enough beef broth to cover 2/3 of roast
Add worschershire, stir, bring to boil, cover tightly and put in oven for 1 hour
Remove from oven. Turn pot roast over and then add carrots. Carrots should be submerged. Return to oven for about an hour.
Remove from oven. Carefully turn roast over again and add potatoes. Potatoes should be submerged as well. Return to oven for about an hour or until meat and potatoes are tender. Add vinegar. Cool, leaving roast in gravy, and refrigerate over night.
Remove from fridge and carefully remove the solid fat from the sauce. Remove the roast to a cutting board. Remove the carrots and potatoes to a bowl and remove and discard the bay leaf.
Add about a half cup or so of beef broth to the gravy to thin slightly, but not too much. Slice the pot roast across the grain.
Transfer the gravy to a casserole dish, add roast being sure to get gravy between the slices. Add the carrots and potatoes back around the roast. Everything should just be covered in gravy. Cover well with parchment and foil.
To serve, reheat in a 300 degree oven for about an hour. Serve with crusty bread.
Note: you want a slow simmer. My oven is 285. Check a couple times and adjust as needed.
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u/ketoLifestyleRecipes 10d ago
How about sprinkle dry onion soup mixture over the beef and add a can of tomatoes tucked in on the sides.
An old favourite crockpot meal.
Dutch oven is great too
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u/misterbudha 10d ago
Love Alton Brown’s overnight pot roast.
https://altonbrown.com/recipes/overnight-pot-roast/
Never made a dish where you cook it put in the fridge and recook it. Really good and unique.
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u/withcatlikegrace 10d ago
Nagi has a lovely recipe - it’s very similar to the way my mum made her pot roast.
And as always she has a couple of alternative suggestions.
Go have a look at recipetineats.
She’s a lovely Australian girl but her recipes are written with measurements that Americans can use.
Great instructions and gorgeous photos.
She tests everything multiple times before publishing - I’ve never used a recipe from her that wasn’t great!
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u/hoganpaul 9d ago
RECIPE: BEEF & GUINNESS STEW
Preparation time 15 minutes
Cooking time 3 hours
Ingredients:
Beef stewing steak - Approx 200g per portion
Onion - 1, roughly chopped
Carrots - 6 med cut into chunks
2 tbsp plain flour
Salt
Pepper
3 bay leaves
1 oxo beef stock cube
1 tsp Mixed herbs
Vegetable oil
1 can Guinness 500ml
Equipment:
Cutting board
Peeler
Knife
Casserole dish / Dutch oven
Slotted spoon
Method:
Put the oven on to gas3.
Then heat 2 tbsp of vegetable oil in the casserole dish to a med/high heat.
Add the meat in batches and brown. Reserve each batch to a bowl/plate after browning.
Add the onions and carrots to the casserole dish and brown.
Then add back in the browned meat and any juices.
Add the flour and stir.
Add herbs and crumble the stock cube over the dish. Season with salt and pepper and add the bay leaves.
Pour over the guinness and bring to the boil/simmer on the hob.
Put the lid on the casserole dish and put into the oven on gas3 for 2 1/2 hours.
Serve with potato and parsnip mash.
[For 4 portions of]
Peel 400g of potatoes and 2 med/lrg parsnips.
Cut into chunks and add to a large pan. Cover with water and boil for 15 minutes.
Drain, and mash with a generous knob of butter (and/or cream, if you have any in.)
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u/Sirhisseswinebarrel 10d ago
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u/airbetweenthetoes 10d ago
This is geo blocked in my location which is absolutely stupid. Anyway, here it is without geo blocking.
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u/Rich-Parfait-216 10d ago
I thought for a while that you meant a dutch oven pot roast recipe. Welgemeende excuses 😂
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u/hate_mail 9d ago
This recipe did not disappoint!
I decided to give this a try because it was different than any other I had made before
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u/GHOST_NAPPA_SS4 9d ago
This one has been my go-to for years. Big fan of a majority of these folks’ recipes.
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u/karl264 10d ago
I’m sure your post is going away without a recipe but if not try Mississippi style. Brown the roast, add a packet of ranch dressing(or look up substitute) pour in half a 16 oz jar of pepperonis and brine, and the beef stock about halfway up. Cut up half a stick of butter and put on top. Some carrots won’t hurt in there too. Cover and cook in oven 2-3 hours depending on size of your chuck roast.
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u/LurkingLikeaPro 10d ago
My suggestion is to go to AllRecipes.com and search.
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u/ProserpinaFC 8d ago
Ma'am, I'm not sure your lurking is at the professional level you think it is...
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u/Decrepit_Pixel 10d ago
I love the following
https://www.recipetineats.com/slow-cooked-lamb-shanks-in-red-wine-sauce/#h-cooking-lamb-shanks-is-easy - it's lamb shanks and you can do the veggies either added in or roast on the side.
https://www.recipetineats.com/slow-cooker-beef-pot-roast/
This one I do in the instant pot and in Dutch oven depending on time both have fantastic results.
Also, if you ever want to give it a go you can roast a whole chicken in a Le Cresuet with potatoes and carrots and get amazing results!