A pot roast dinner cooked in a 4.7 L Dutch oven with lid.
- 3 lbs. boneless outside round roast
- kosher salt
- ground black pepper
- olive oil
- granulated garlic or 6 cloves minced garlic
- 3 medium yellow onions, peeled and sliced
- 3 cups beef broth (or water + 3 tsp Worcestershire sauce and a splash of red wine)
- fresh thyme (3 sprigs)
- fresh rosemary (3 sprigs)
- 3 bay leaves, dried
- 3 large carrots, peeled and sliced
- 6 small to medium potatoes, peeled and halved
- Preheat oven to 300 degrees F.
- Heat 2 Tbsp olive oil in Dutch oven pot over medium-high heat.
- Place roast in hot pan and sprinkle top with salt and pepper.
- Sear about 5-6 minutes on bottom until browned, then turn over and sear the other side, sprinkling with salt and pepper and adding the onions to the pan around the roast in the first three minutes and then the garlic, stirring with a wooden spoon as necessary.
- Turn off the heat and add the beef broth and herbs. The broth should reach the mid-height of the beef, if not, add more water, broth or red wine.
- Cover the pot with the lid and put in hot oven (careful--pot will be heavy.)
- Roast for 1-1/2 hours.
- Carefully, and wearing thick oven mitts, remove the pot from oven onto a heatproof surface, remove lid and add potatoes and carrots.
- Cover again and return to oven to roast 2 to 2-1/2 hours more until very tender.
- If you need to speed things up, increase oven temperature to 325 degrees F. but roast will be most tender if cooked long, low and slow.
- Remove roast from pot to a platter, cut away string, slice into portions.
- Remove vegetables with a slotted spoon.
- Juices may be removed to a microwavable bowl, thickened by whisking in a little corn starch and heated to make a thicker gravy, or spooned over meat and vegetables as is.
