Need to add something cozy to your weeknight dinner rotation? This Dutch Oven Pot Roast from recipe creator and best-selling cookbook author Kathleen “Kat” Ashmore is perfect comfort food for the cold weather months! Check out Kat’s recipe, below!
INGREDIENTS:
- 4 1/2 lbs beef chuck roast
- 1/4 cup all purpose Gluten-free flour, or regular all purpose flour if you’re not gluten free
- 1 tbsp Kosher salt
- 1 tsp fresh cracked black pepper
- 2 tbsp lard or neutral oil
- 10-12 whole Cipollini onions
- 6 large carrots, peeled and cut into 3 inch cubes
- 3 parsnips, peeled and cut into 3 inch cubes
- 2 dried bay leaves
- 6 sprigs of fresh thyme
- 2 cups low sodium beef stock
- 6 medium Yukon gold potatoes, cut into large chunks
- 1/3 cup fresh parsley, chopped
INSTRUCTIONS:
- An hour before cooking, bring the beef to room temperature. This will help you get a nice crust when you sear it.
- Heat a large dutch oven over medium-high heat.
- Season the beef with salt and pepper all over, patting it into the flesh well.
- Cover the beef with the flour, also patting it in well.
- Add lard or oil to the hot pan.
- Brown beef in the pan on all sides, cooking for 3-5 minutes per side so a crust forms before turning.
- Add the cipolini onions and nestle into the bottom of the pan with the beef, browning them for 5-10 minutes.
- Add carrots, parsnips, bay leaves, thyme, and stock.
- Cover, lower the heat, and cook on low for 2 1/2 hours.
- Remove the lid and add the potatoes, stirring a bit to cover in the cooking liquids.
- Cover the pot and continue to cook for another 30 minutes, or until potatoes are tender when pierced with a fork.
- Remove from heat and transfer meat to a cutting board. Cut the meat, though it will barely need to be cut, it will be tender enough that it will pull apart.
- Plate beef with the vegetables and potatoes and spoon the cooking sauce on top. Garnish with parsley and serve.
This post originally appeared on our parent site, The Local Moms Network