Whole 30 Dutch Oven Pot Roast

Whole 30 Dutch Oven Pot Roast


If you are following my Instagram then you know that starting on September 1st I was ready for fall. My house is decorated, fall candles are burning and I am in the mood for cozy fall meals. I know that fall doesn't "officially" start until later in the month, but I just can't help myself. If I were to wait until the end of September to get ready for fall, I would only have about 3 days before the snow would start to fly and I would have to take it all down and redecorate for winter. So I try to stretch it out as much as I can.


Growing up I was not a fan of pot roast. Too many veggies, weird pull apart meat, and pasta wasn't in the recipe. Actually, it wasn't until recently that I tried to make pot roast. I had a weird hankering for some comfort food (strange that this was my idea of comfort food when I didn't like it as a kid), and I was at the local farm and decided on a whim to pick up a roast. Since that first time making it, I have grown to love it more and more. It's super easy and versatile.

I used to make it in my crock pot but I found that the meat never got as tender as it does in my Lodge Cast Iron Dutch Oven. If you don't have a dutch oven, I recommend getting one! It can be used on the stovetop, in the oven, on the grill, and even on a camp fire. It heats very evenly, cleans easily, and is just über versatile. For this recipe, I do not expect you to go out and get a dutch oven if you don't already have one, so use a deep dish that is stovetop and oven safe.

Full recipe down below

What you want to do first is to preheat your oven to 275º. When I bought my roast, I knew that I would be having 5 people over for dinner and wanted to make sure I had enough. I bought a 4lbs chuck roast at the local farm. It is the perfect size for 5 people and we still had a little leftover.
While the oven is preheating, salt and pepper the roast... the entire roast including the sides. this will help sear the roast. If the roast has string around it, leave it on (it will help hold it together while it's cooking. Next, put about a tablespoon of oil in the dutch oven and heat it on high. You will take two onions that you have chopped in large pieces and sauté them until they are cooked.

After the onions are cooked and you place them in a bowl, add a tablespoon of butter (or Ghee) and another tablespoon of oil in the hot pan. Grab a pair of tongs and place the roast in the pan. You want to sear it on the top, bottom, and all sides. Once you have a nice sear you can take it out and place it on a plate. Take about a cup of beef broth and 4 cloves of minced garlic and whisk it in the pan to deglaze. Try to scrape up the brown crust that has formed.



Whisk for a few minutes then add back in the meat and the onions. Add about 2-3 more cups of the beef broth (until the meat is half covered), sprinkle rosemary and thyme on top. Place the lid on the dutch oven and place in the oven for 1 hour and 45 minutes (for a 4lbs roast). While the roast is cooking chop up some carrots, celery and potatoes.

Once the timer is up, add in the chopped veggies and potatoes and place the dutch oven back in the oven for another 2 hours and 15 minutes. Once the roast is done, take it out of the dutch oven and cut the strings around it. It should be very tender and falling apart. Slice some up and put the cooked veggies on it and serve it with some warm bread.



Ingredients:

4 lbs boneless chuck roast
1 lbs carrots
2 sweet onions
6 Yukon gold potatoes
4 garlic cloves
4 cups beef broth
2 tbs olive oil
1 tbs butter (Ghee for Whole30)
Thyme & Rosemary
Salt & pepper

Recipe:

Preheat oven to 275º

In a cast iron dutch oven, heat a tablespoon of olive oil on high heat. Chop the two onions in large pieces and sauté them until cooked through.

Remove the onions and add a tablespoon of butter (or Ghee) and oil to the pot. Liberally salt and pepper the roast (coating the entire roast) and using tongs, place in the dutch oven. Let it sear one minute on the top, bottom, and all sides then remove.

Add in one cup of the beef broth and the minced garlic cloves. Whisk it all together while scraping up all the brown bits on the bottom of the pan (this is called deglazing the pan).

Once the pan is deglazed, add back in the roast and onions. Add in remaining beef broth (the meat should be half covered). Sprinkle thyme and rosemary on the roast and place in the oven.

Cook the roast for 1 hour and 45 minutes. Take the roast out after the allotted time and add in the chopped carrots, celery and potatoes. Place the lid back on and place back in the oven.

Cook for another 2 hours and 15 minutes. Once the time is done, the roast should be fork tender. Remove the roast and place on a plate to cut the strings and to slice or shred. Serve with the vegetables and a warm baguette.


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