Dutch Oven Pot Roast

Photo from The Big
Man's World

I'm a big fan of pot roast. It was my Dad's favorite meal and so when I have it I think of him. This recipe would be right up his alley. He'd love this. 

I made one small mistake ... I bought stew meat instead of a chuck roast. I somehow thought this recipe was for stew and not pot roast. And the chuck roast was SUPER expensive. A 3 lb roast was $30. No thank you. 

Having now read the recipe thoroughly, the chuck roast would have been a better bet. I mean the stew meat was fine, but it would have been real pot roast had I used the chuck roast. Lessons Learned.

Overall, this was a simple, quick recipe. It was tasty too! 

Dutch Oven Pot Roast

Recipe from The Big Man's World

Serves 8

• 3 pounds beef chuck roast boneless
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 4 ounces pancetta or bacon
• 2 large onions sliced into wedges
• 2 cloves garlic minced
• 1 1/2 cups beef broth
• 1/2 cup beer or extra beef broth
• 1/2 cup water
• 1 cup tomato sauce passata
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 teaspoons brown sugar
• 2 large carrots chopped
• 2 stalks celery chopped
• 3 large potatoes

Preheat oven to 350F.

Season the beef with salt and pepper.

Add oil to a Dutch oven over medium-high heat. Add the beef and sear on all sides until no longer pink. Transfer it to a plate.

Add the pancetta to the same pot and cook for 1-2 minutes, followed by the onion and garlic. Add the beef broth, beer, water, tomato sauce, thyme, bay leaves, and brown sugar, and bring to a boil.

Add the vegetables, followed by the beef, and cover. Remove from the stovetop.

Transfer the Dutch oven to the oven and cook for 1 1/2-2 hours, or until the beef is tender.