Well this has been one hell of a week for me. I know it’s not all about me but sometimes it sure does feel like it. My son and husband test positive for Covid, they are both fine, my husband had no real symptoms, my sons was flu like and he is on the mend. Working from home; for now (that’s a another story) I rarely leave the house during the week but my dog had a nail appointment so off we went.
I’m sitting at one of the few traffic lights in town; generally there are only two; and currently there is construction all over the place and extra set of lights at the moment and some kid; he was very young and this was his first accident; was not paying attention and didn’t see that I was stopped. He tried to avoid me but didn’t. It was a very surreal moment for me. He missed the back of me but since there was me and a jersey barrier (construction) I felt a side nudge followed by horrible screeching sounds and then the explosion of my rearview mirror and by the time he stopped his drivers door was at my front corner panel. I am still shaking my head. I love my truck and am super sad it will never be the same. I am very grateful that no one was injured but grrrrrr.
Rant over – here is to what makes me happy, spending a little time in the kitchen peeling, dicing and slicing a few ingredient. Adding salt and pepper and whatever herbs I have that make sense, and usually several cloves of garlic and possibly some wine that ends up making something that warms you up from the inside out. This is my happy place and I sitting here drinking a cup of tea writing my blog also makes me happy.
I hope you are all well and if you are in need of a little love you should think about making this recipe. There are few ingredients but they pack a punch of flavor and might just warm you up from the inside out when you need a little peace in this crazy world.
Dutch Oven Pot Roast
- dutch oven, tongs
- 3 pound beef chuck oven roast
- 2 medium onions diced or sliced
- 6 cloves garlic chopped or minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 1 cup red wine more if needed
- 2 cups beef broth more if needed
- 2 teaspoons Worcestershire sauce
- 4 sprigs thyme or 1/2 teaspoon dried
- 2 sprigs rosemary or 1/2 teaspoon dried
- 2 dried bay leaf
- 3 large carrots peeled and chopped into 1 inch chunks
- 4-5 medium potatoes peeled and chopped
- Kosher salt and black pepper
- preheat oven to 300°F
- Season roast liberally all over with salt and pepper.
- heat olive oil in the Dutch oven over medium-high heat, when hot add the roast and let it sit for 5-6 minutes per side. You want to get some color on the roast. Remove roast to a plate while you add the flavorings.
- add the onions to the pot and, using a wooden spoon scrape up the browned bits. If the pan is too dry add a little of the wine or broth. Once the onions are a little browned and translucent about 3-4 minutes. Add the garlic and cook for 1 more minute.
- Add the red wine and deglaze the entire pan for a few seconds. Add the broth, Worcestershire sauce, tomato paste, thyme, rosemary and bay leaf. Stir to combine and bring to a low boil for a minute or two.
- add the roast to the pan, along with its juices. The liquid should cover about half way up of the roast. If you need more liquid add some now. Cover with the lid and cook in the oven for 1 hour and 30 minutes.
- Remove from the oven, taste for seasonings and adjust. Add the carrots and potatoes place the cover back on and then back into the oven for 2 more hours. After 2 hours test the veggies for doneness. Make sure there is still some liquid in the pot, If you need to add a half of cup of broth if you have it or just use some water. If needed place back into the oven for another 30 minutes.
- Serve straight out of the Dutch oven or place on a platter. If you have some fresh parsley chop up a few leaves and sprinkle on top for presentation.
- side note: I had more like 2 cups of red wine leftover so I added most of it and let the onion cooked down in it. I also had to add some water at the end to make a little more gravy. If you don't want to add wine it is best to use more beef broth. Only using water would be my last resort. I really wanted depth of flavor and water just doesn't cut it.
adapted from cooking for my soul recipe