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Dutch-Oven Pot Roast

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Dutch-Oven Pot Roast
  • Prep Time 50 min
  • Total Time 2 hr 20 min
  • Servings 6
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Most pot roasts spend hours in the oven, but this comfort classic stays on the stovetop and gets meltingly tender in a fraction of the time.

Ingredients

2
tablespoons Muir Glen™ organic tomato paste (from 6-oz can)
2
tablespoons soy sauce
1
tablespoon packed brown sugar
1
cup Progresso™ beef flavored broth (from 32-oz carton)
2- to 3-lb boneless beef chuck roast, trimmed and cut into 2- to 3-inch pieces
1
tablespoon Montreal steak grill seasoning
1/2
teaspoon salt
2
tablespoons vegetable oil
1
medium onion, thinly sliced (2 cups)
12
unpeeled baby red potatoes (1 1/2 lb)
4
medium carrots, peeled and cut in 1 1/2-inch pieces
1
tablespoon chopped fresh Italian (flat-leaf) parsley
1
teaspoon chopped fresh thyme leaves

Directions

  • 1 In large bowl, mix tomato paste, soy sauce and brown sugar. Stir in broth; set aside.
  • 2 Rub beef with grill seasoning and salt. In 5-quart Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Cook beef in oil 2 to 3 minutes on four sides or until browned. Transfer beef to plate. Add remaining 1 tablespoon oil, then add onion. Cook 2 to 3 minutes, stirring constantly, until softened. Add potatoes, carrots and beef.
  • 3 Pour broth mixture over beef mixture. Heat to boiling. Cover; reduce heat to medium-low. Simmer 1 hour to 1 hour 30 minutes or until potatoes are tender. Remove potatoes to plate; cover tightly with foil. Increase heat to medium-high; uncover Dutch oven. Cook 8 to 12 minutes, stirring frequently, until sauce thickens.
  • 4 Serve beef with potatoes, carrots and sauce. Top with parsley and thyme.
Tips  

Leftover beef and sauce make an excellent pulled beef sandwich for lunch the next day.

Two- to three-inch fingerling potatoes make a fun substitute for the baby red potatoes.

Nutrition Information 
No nutrition information available for this recipe
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