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Sunday Dinner Pot Roast in a Dutch Oven
3 pounds beef chuck roast - boneless
1 ½ teaspoons Kosher salt
1 teaspoon ground black pepper
Olive oil / butter
2 large yellow onions, peeled and sliced
6 cloves garlic, minced
2 tablespoons tomato paste
2 to 3 cups beef broth, plus more if needed
2 teaspoons Worcestershire sauce
4 sprigs fresh thyme
4 /5 sprigs fresh rosemary
1 pound carrots
1 ½ pounds potatoes
Instructions
Preheat oven to 300 degrees F.
Generously season the meat with about 1 ½ teaspoons Kosher salt and 1 teaspoon ground black pepper on all sides.
Heat olive oil and butter in a large 7-8 quart Dutch oven pot over medium-high heat. Sear on each side until golden brown, about 5-6 minutes per side.
Remove from the pot and set aside. Do not wipe the Dutch oven clean. Tip: Let the meat sear undisturbed on both sides, and only flip once a nice golden brown crust
Reduce to medium heat. Add the onions and saute until they start to brown, about 3 minutes, scraping the bottom and sides of the pot to deglaze with the moisture from the onions. If the brown bits are burning too fast, add a few splashes of broth and deglaze. Stir minced garlic cook for another 1 minute
Then, add 3 cups of the beef broth, Worcestershire sauce, tomato paste, fresh thyme sprigs, fresh rosemary rosemary sprigs, and Stir until evenly combined and bring to a low boil.
Return the seared meat back to the pot, along with its juices. The liquid should cover about half of the meat – if not, add more beef broth as needed. Cover securely with the lid and bake for 1.5 hours at 300 degrees F.
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