Pot Roast with Carrots, Onion and Celery in the Dutch Oven in the Oven

[sweet_magnolia]

Got my pretty DO out a few nights ago to use in the kitchen

Tried a pot roast a different way. I got the pot hot and seared a couple of onions. After turning them, I added carrots and a little celery and gave them a little sear. Removed all from the pot and added my chuck roast that had been seasoned with salt and fresh cracked pepper. Let it brown for a few and even tried to stand it on its sides to brown them, too. Removed the roast then added some beef broth and a little butter to de-glaze the pot. Put the roast and veggies back in and more broth to make the liquid even with the roast. Added a little thyme and rosemary and the pot went into a 350 degree oven for a little over an hour. Then I turned it down to 300 and it went another hour. Mixed up some flour and water for thickener, added to the pot and back into the oven for 10-15 minutes while I mashed some potatoes.

BEST pot roast I have ever made. I don't know if searing the veggies had anything to do with it or not but I will do them this way from now on.

The pot I restored







They could have browned a little longer.













Done with the juices thickened.



And my plate. I usually like to dip my pot roast in ketchup but I didn't touch it with this roast. It was very moist, tender and had a great flavor!



Thanks for looking!

[Fishawn]

That's just downright Killer Kentucky Komfort Kooking Kid

I always try to flour & brown/sear beef chunks when making stew, time permitting, never thought aboot doing the veggies also. I'm guessing that adds even more flavor to it. Great idea Becky

[Wingman]

OMG! Your Dutch oven cooks are sexy! It's a damn good the we live far apart. I'd be stopping by with an empty stomach and a full bottle of Jack!

[Fishawn]

Forgot, nice job on the DO restoration

[1Cavman]

Home Run!!!!

[chisoxjim]

yep, nicely done as always. Old school DO cooking always impresses.

[Richtee]

A little caramelization on the classic mirpoix can be nothing but great in a pot roast Ma'am :{) Along with the Maillard reaction on the meat! I got for that!

[erain]

agree with Rich... that caramelization is where its at... is that the "B' model there? looks like you started with a very nice looking roast too. awesome job as always and good to see the resto in action!

[Vermin99]

Very nice looking meal!!!

[MichChef]

That's a beautiful Dutch Oven Becky. I'm going to have to look for one to use for myself then to hand down to my daughter. I do the veggie caramelization thing when I make Hamburger or Beef Stew to hurry the cooking process along. I does make a difference in the broth flavor.

[sparky1]

OMG! Your Dutch oven cooks are sexy! It's a damn good the we live far apart. I'd be stopping by with an empty stomach and a full bottle of Jack!

i'll bring the milk. damn. thats is just fantastic. i so want a plate of the goodness.

[HawgHeaven]

Hey Becky...

...you rock!! Beautiful resto on the DO, and what a wonderful looking supper!!! Searing/braising the veggies makes a whirled of difference... it really brings oot their flavor. Great job!! Have some well deserved I wanna come to your house for supper!!

[eDJ]

Re:

Beautiful piece of work Becky


Just to toss ya an idea that you may enjoy with that, "Yorkshire Pudding". You could cut this recipe in half just to experiment.

8 ounces salt pork, chopped
2 cups all-purpose flour
1 1/2 teaspoons salt
2 cups skim milk, heated to 110°f.
3 large eggs

In a 8" or 10" dutch oven or cast iron skillet, over low heat, render pork, stirring occasionally, unit pork is lightly browned. About 25 to 30 minutes. Discard,( or save for other use) the pork. Pour off fat from pan. Let cool slightly. Make batter in a large mixing bowl, combine flour and salt. In a medium bowl, whisk in milk and eggs and 2 tablespoons of the fat until smooth. Slowly whisk milk mixture into flour mixture until smooth. Cover with plastic wrap and let rest at room temperature for 1 hour. Preheat two 10" dutch oven to 425°f. Divide remaining fat between the two ovens. Let fat come to a slight smoke. Whisk batter and pour half into center of each oven. Bake until golden brown, and edges are crisp, about 25 minutes. With skewer, poke small hole in center of each pudding and continue to bake until a deep golden brown, 3 to 5 minutes more. Transfer pudding to a cutting board and cut into wedges. Serve with au jus or gravy.

You may want to try this is a quiet kitchen where there isn't a lot of activity.

[crusty ol salt]

you did a great job on the pot roast, pass a plate this way.

my that is a good looking DO

[sweet_magnolia]

Thanks, Everyone!

Forgot, nice job on the DO restoration

Thanks. For those who missed it and want to see what the DO looked like before, you can see it here: http://www.smoked-meat.com/forum/showthread.php?t=17273

... is that the "B' model there?

Nope and I'm not really searching for one since now I have FIVE of these that I'm working on. I think I need a 12-step program for cast iron.

I'm going to have to look for one to use for myself then to hand down to my daughter. .

Just to toss ya an idea that you may enjoy with that, "Yorkshire Pudding".

May give that a try sometime! Thanks!