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Blade/chuck roast Dutch oven Pot roast This post may contain affiliate links. See my privacy policy for details. If there is one thing I cook year-round, it’s pot
roasts. True, I might not make a Dutch Oven pot roast during the summer months (but then again, I am thinking of getting central air conditioning installed because I’m really tired of working in a boiling hot kitchen, which will happen again this summer) but I certainly make a good slow cooker pot roast. Why You Should Cook a Pot Roast in a Dutch OvenThe thing is….as much as I love my crock pot, there is nothing like a Dutch Oven pot roast. Nothing.That cast iron cooks up a blade or a chuck roast in around 5 hours and if you use whole vegetables, you have this crispy, yet tender roast and these amazing vegetables that have been simmering in the beef broth and wine all of those hours. The cast iron helps you achieve a crispy on the outside, tender on the inside pot roast that you don’t get with a slow cooker. You also just don’t get vegetables that are as nice when you use a crock pot. The skin can get crispy in places and it seems to infuse them with the thyme a lot better. I’m not trying to beat up on my crock pot roasts, don’t get me wrong. That’s how I usually make my roasts. However a Dutch Oven pot roast just makes the best pot roast ever! So while yes, I love my slow cooker for a slow cooker pot roast but if I have the time – and it’s ok to heat up my kitchen with an oven that will be on for hours – a delicious dutch oven pot roast is the only way to go.  The Best Type of Beef Roast to Use for A Pot RoastPot roast should always a chuck roast, a blade roast or anything that your butcher labels ” pot roast”. A pot roast is supposed to be cooked low and slow for hours on end, braising the meat until it falls apart into delicious pieces of beef. You do NOT want to use sirloins or round roasts for a long cooking pot roast. If you are looking to use another cut of roast please see my How to Cook a Sirloin Roast and Buttery Herb and Garlic Bottom Round Roast. Those are faster recipes as those cuts of beef will NOT fall apart, ever, no matter how long you cook them, so you want to cook those faster and to a certain temperature. How to Make a Dutch Oven Pot Roast
What is a Dutch Oven?A dutch oven is a heavy lidded pot that you can use on your stove top or in the oven. It is used for braising meats and cooking stews, soups and more. Can You Put a Dutch Oven in the Oven?YES! The reason that dutch ovens are something that you need in your kitchen is that they transfer from stove top to oven without you having to worry about anything cracking from the heat differences! This is also why So what is YOUR favourite way to make pot roast? Crock pot? Dutch Oven? Happy cooking babes! Love, Karlynn PIN THIS RECIPE to your DINNER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here. Learn to cook like the Kitchen Magpie
Blade and chuck roasts are your quintessential “pot roasts” because they cook up nicely over many hours. If you use another type of roast such a sirloin tip or rounds, they will take less time to cook and will not turn out as nicely. Make sure your vegetables are large ( whole potatoes) and they will be nice and soft by the time the roast is done. IF you want smaller chunks, add them to the roast for the last two hours of cooking or they will be mush. Calories: 258kcal, Carbohydrates: 49g, Protein: 7g, Fat: 2g, Sodium: 184mg, Potassium: 1215mg, Fiber: 4g, Sugar: 4g, Vitamin A: 3130IU, Vitamin C: 18.8mg, Calcium: 63mg, Iron: 2.6mg All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more. Made this recipe?Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie. Please rate this recipe in the comments below to help out your fellow cooks! Karlynn JohnstonI’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table! Learn more about me Site Index Beef Beef roast Blade/chuck roast Dutch oven Pot roast Reader InteractionsIs pot roast better in crock pot or Dutch oven?Many folks prefer the convenience of a Crock Pot slow cooker or even an Instant Pot, but I find that the Dutch oven yields the best tasting pot roast every time. Dutch ovens are made from cast iron, so they retain and evenly distribute the heat.
Should pot roast be submerged in liquid in Dutch oven?Your pot roast should be submerged 2/3rds of the way in its cooking liquid. In this recipe I use 3 1/2 cups of beef stock and 1/2 cup of red wine, so 4 cups of liquid total in a 5.5 quart dutch oven.
Do you have to sear a pot roast before putting it in the oven?Sear before roasting
To guarantee a well-caramelized crust, sear the roast in 1-3 tablespoons of oil for two to three minutes per side, either in the roasting pan or a skillet, before putting it into the oven.
Do you have to brown a roast before putting it in the crockpot?"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."
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Pot roast in a dutch oven on the stove
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