We love a slow cooked dinner around here. Perfect for cooler days and weekend dinners, a nice beef roast and veggies cooked low and slow fills our house with wonderful aromas and gets everyone hungry for dinner. As much as we love our slow cooker, we also have a great love for our Dutch oven, and one meal we can’t go wrong with is a roast.
This Dutch oven dinner calls for beef chuck roast. We sear it on all sides to lock in moisture and develop flavor, which we usually do right in the pot, but we’ve also tried searing on a grill pan, which adds those beautiful grill marks to the meat. This meal is great with potatoes, carrots or other vegetables we have on hand, but we make sure to add them only in the last 1 hour and 45 minutes of cooking, so they don’t get too soft. We like to serve this roast with warm rolls and butter for a homey, and leftovers make a great sandwich for work or school the next day.
Dutch Oven Roast
4 pound beef chuck roast
2 pounds fingerling potatoes
2 cups beef broth
1 medium yellow onion, chopped
1 tablespoon fresh rosemary leaves, minced
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