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Dutch Oven Pot Roast

Slow braising in a cast-iron pot is a great way to cook large, tough pieces of meat and seasonal vegetables. Any mushroom variety can replace the chanterelles.

Ingredients:

  • 1 boneless chuck roast, about 4 lb (2 kg), tied
  • Sea salt and cracked pepper
  • 2 tablespoons all-purpose flour
  • 8 tablespoons (4 fl oz/125 ml) olive oil
  • 1 garlic bulb, cut in half crosswise
  • 1 yellow onion, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 carrot, roughly chopped
  • 4 sprigs fresh thyme
  • 3 sprigs fresh oregano
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 5 cups (40 fl oz/1.25 l) beef broth
  • 3 cups (24 fl oz/750 ml) dry red wine such as Cabernet Sauvignon
  • 8 oz (250 g) chanterelle mushrooms, roughly chopped

Makes 6–8 servings

  1. Preheat the oven to 325°F (165°C). Place the meat on a plate, season lightly with salt and pepper, and dust evenly with the flour. In a 5 1?2- to 7-qt (5.5- to 7-l) dutch oven over medium heat, warm 5 tablespoons (3 fl oz/80 ml) of the olive oil. Add the meat and cook until well browned, about 4 minutes per side. Transfer to a plate and set aside.
  2. Add the garlic, onion, celery, and carrot to the pot and sauté until soft and golden brown, about 5 minutes. Add the thyme, oregano, bay leaf, and rosemary and and stir well. Return the meat to the pan. Pour in the broth and wine and bring to a boil. Remove from the heat and cover. Place in the oven and cook, turning the meat halfway through, for 2 1?2 hours.
  3. Just before the chuck roast is done, in a 10-inch (25-cm) frying pan over medium-high heat, warm the remaining 3 tablespoons olive oil. Add the chanterelles and sauté until golden brown, about 5 minutes. Remove from the heat and set aside.
  4. Remove the meat from the oven and transfer to a plate. Strain the braising liquid through a fine-mesh sieve and return to the pot. Add the meat and the chanterelles and return to the oven. Cook until the meat is very tender, about 30 minutes.
  5. Remove from the oven and turn the oven off. Transfer the meat and chanterelles to an ovenproof dish, tent with foil, and place in the oven.
  6. Set the dutch oven over medium-high heat, bring the braising liquid to a boil, and cook until reduced by half, 8–10 minutes. Remove the meat from the oven and uncover. Pour the reduced sauce over and around the meat. Cut into slices and serve right away.

 

Appears with permission from Cooking in Cast Iron. Recipes by Valerie Aikman-Smith; photographs by Ray Kachatorian. Copyright 2010 by Weldon Owen Inc.

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