Dutch Oven Pot Roast without Wine
A unique recipe, but don't let it deter you - it is delicious! Cooking time will vary between 3-4 hours depending on how large your roast is. Serve with mashed potatoes, cauliflower, or whipped parsnips.
Servings: 6 people
Calories: 511kcal
Ingredients
- 2 tablespoons olive oil
- 3-4 pound boneless beef chuck roast *This can be 2 pieces that are 2-2 1/2 pounds
- 3 shallots, peeled and sliced
- 12 oz (about 5) large carrots, peeled and cut into 2-3 inch chunks
- 2 garlic cloves, minced
- 3/4 cup apple juice or pear juice can also use apple cider
- 1/4 cup distilled white vinegar
- 2 cups broth or stock of choice
- 1 bay leaf
- 2-3 sprigs fresh thyme and rosemary
- kosher salt and pepper
Instructions
- Take roast out of the fridge about 30 minutes before you start cooking. Preheat the oven to 325℉. In a large, heavy dutch oven, heat oil over medium high heat until hot, but not smoking. Season meat generously with kosher salt and pepper on both sides. Add meat to the dutch oven and sear on both sides, about 3 -4 minutes each, until caramelized brown. Remove the meat and set aside on a plate, turning the heat down to medium. Leave the drippings in the pan.
- Add shallots, carrots, and garlic, stirring till shallots get a little soft, about 2 minutes. Pour in the pear juice and vinegar and turn up the heat till it begins to simmer. Reduce, about 3-4 minutes. Add broth and herbs, then taste test the broth to see if you want to add more salt and pepper. Return the meat to the pot. You want the liquid to come up on your meat at least 1/2-3/4 of the way up. If it doesn't, add more broth.
- Cover the pot with a tight-fitting lid and place in the oven to cook at 325 degrees F for 3-4 hours, or until the meat is falling apart and tender. For a 3 pound roast, check after 3 hours and for a 4 pound, aim for the full 4 hours.
- Remove the meat from the dutch oven and place on a cutting board. With two forks, shred the meat here and there so it's falling apart. Taste and adjust the seasoning in the sauce. Meanwhile, if you want a thicker sauce, you can reduce the leftover liquid in the dutch oven by simmering. Serve warm with mashed cauliflower or potatoes.
Notes
- Firmer vegetable edit - Hold the carrots and potatoes (if using) till the last hour of cooking for a firmer texture. I prefer softer so I cook mine the entire time.
- Slow cooker - Sear the beef the same way and place all the ingredients into a slow cooker on low heat for 8 hours, or until tender.
- For a thicker sauce, use a little bit of cornstarch or flour sprinkled into the liquids before you bring to a simmer. You'll need to whisk it to get it smooth.
- Juice substitute - This recipe works great with apple juice, pear juice, and apple cider. I tend to prefer pear juice and apple cider.
- Broth - I have often used vegetable broth - you don't have to use beef.
Nutrition
Calories: 511kcal | Carbohydrates: 13g | Protein: 46g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 220mg | Potassium: 1088mg | Fiber: 2g | Sugar: 6g | Vitamin A: 9503IU | Vitamin C: 15mg | Calcium: 71mg | Iron: 5mg
