Sunday Pot Roast | Lodge Cast Iron

Name: Sunday Pot Roast | Lodge Cast Iron
Ingredients: . 1 beef chuck roast, boneless (3-4 lbs.)2 tablespoons olive oil1 tablespoon salt 1 teaspoon pepper1 large yellow onion, chopped6 cloves garlic, minced4 large carrots, peeled and cut into ¾-inch pieces4 celery stalks, cut into ¾-inch pieces1 ¼ cups beef broth2 cups red wine (Merlot or Cabernet)2 tablespoons tomato paste1 tablespoon Worcestershire sauce4 sprigs rosemary4 sprigs thyme1 bay leaf1 teaspoon paprika1 teaspoon brown sugar1 tablespoon butterParsley, garnish .

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Author : Lodge Cast Iron

Ingredients

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. 1 beef chuck roast, boneless (3-4 lbs.)2 tablespoons olive oil1 tablespoon salt 1 teaspoon pepper1 large yellow onion, chopped6 cloves garlic, minced4 large carrots, peeled and cut into ¾-inch pieces4 celery stalks, cut into ¾-inch pieces1 ¼ cups beef broth2 cups red wine (Merlot or Cabernet)2 tablespoons tomato paste1 tablespoon Worcestershire sauce4 sprigs rosemary4 sprigs thyme1 bay leaf1 teaspoon paprika1 teaspoon brown sugar1 tablespoon butterParsley, garnish .

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Instructions

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Step 1

Preheat oven to 325°

Step 2

Pat roast dry and season well with salt and pepper.

Step 3

Heat dutch oven over medium-high heat. Add olive oil and sear beef for 3-4 minutes per side, until the entire roast is deeply browned, then remove from dutch oven and set aside.

Step 4

Lower heat to medium-low and add onion and salt. Sauté the onion until it’s translucent and beginning to caramelize, 5-7 minutes. Add minced garlic and continue to cook 1 minute, stirring often.

Step 5

Deglaze with red wine, scrape up the fond from the bottom of the dutch oven, and bring to a simmer for 2-3 minutes. Now, stir in tomato paste, Worcestershire sauce, paprika, and brown sugar.

Step 6

Set the beef back atop the bed of onions and add the carrots and celery around the roast. Pour in beef broth until the roast is halfway covered, then add rosemary, thyme, and bay leaves.

Step 7

Set the lid on the dutch oven and transfer to the oven. Braise for 3-3.5 hours, or until the meat is tender and easily pulls apart with a fork.

Step 8

Remove roast from the dutch oven, discard bay leaf, rosemary, and thyme sprigs. Bring contents of the dutch oven to a simmer for 3-5 minutes. Remove from heat and stir in butter.

Step 9

Slice or shred the beef and top with braising liquid.

Step 10

Garnish with parsley.