January 4, 2012
Let me be a little honest with you. I've never made this recipe, but my boyfriend gave me a cast iron Dutch oven for Christmas and I've been anticipating using it — this body warming meal is what I chose to christen my newest kitchen tool.
Needless to say, I'm pumped. Let's go.
- 1 teaspoon olive oil
- 3 lb. boneless chuck roast, trimmed
- Kosher salt and pepper
- 1 large chopped onion
- 1 cup fat-free reduced sodium chicken stock
- 4 thyme sprigs
- 3 chopped garlic cloves
- 1 (14 oz.) can fat-free reduced sodium beef broth
- 1 bay leaf
- 25 baby carrots, cut in half
- 2 lbs. Yukon gold potatoes, peeled and cut into 2-inch pieces
Keep in mind: You will need a Dutch oven, tongs, large wooden spoon and strong arms for this recipe.
1) Heat oven to 350 degrees F.
2) Heat olive oil in the Dutch oven over medium-high heat. Trim fat from beef and sprinkle with salt and pepper.
3) When the pan begins to smoke slightly, put roast in the pan. Cook about 5 minutes on each side, creating a deep brown crust on the meat. Take roast out of pan.
Tip: Use the tongs, wooden spoon and arms to turn the roast around. It's a doozy.
4) Throw onions in pan. Salt and pepper to let the onions sweat and turn translucent.
5) Return roast to the pan. Add chicken stock, thyme springs, garlic, beef broth and bay leaf. Bring the mixture to a simmer. Cover the Dutch oven with lid and put in the oven for an hour and a half.
6) Add carrots and potatoes to the pan. Cook for another hour.
7) Remove Dutch oven and discard bay leaf and thyme springs. Shred the meat with two forks.
8) Serve in bowls with crusty bread ... enjoy!
How do you cook your pot roast?