Recipe: Dutch Oven Pot Roast | The Kitchen Magpie
Description: Looking for a great Dutch Oven Pot Roast recipe? This one will have you pulling out the dutch oven every chance you get! Try it, you'll love it!
Ingredients: [{"text": "1 tablespoon olive oil"}, {"text": "4 to 5 pound blade or chuck beef roast"}, {"text": "6 russet large potatoes ( washed and kept whole)"}, {"text": "1 large sweet potato (peeled and sliced into very large chunks)"}, {"text": "2 red or white onions (quartered)"}, {"text": "10 cloves garlic ( whole)"}, {"text": "1/2 cup red wine"}, {"text": "2 cups beef stock"}, {"text": "1 tablespoon thyme (I used freeze dried)"}, {"text": "Salt and black pepper"}]
Instructions: Preheat your oven to 325 F.
Sprinkle the salt and pepper over the roast.
Add the olive oil to a Dutch oven and start heating to medium-high heat.
Brown the beef roast on all sides, approximately 1 to 2 minutes per side.
Place your vegetables around the roast and the garlic on top.
Combine the beef broth and red wine together. Pour over the top of the roast.
Sprinkle the thyme over the top.
Cover and place in the oven.
Roast in the oven for 4-5 hours or until the meat pulls apart when you take two forks to it. The secret is low heat and slow!
