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#Post#: 18317--------------------------------------------------
Pot Roast in a Dutch oven
By: pamelaaos Date: September 20, 2021, 1:48 pm
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@Vanilla
I don’t have a fancy recipe for pot roast, nor did my
grandmother. I think it’s the “low and slow” cooking in the
Dutch oven that makes it so good.
Anyway, I use a good cut of roast, put a little oil in the
bottom of the Dutch oven on top of the stove, chop an onion (or
coarsely cut up) and cook that in the oil while I’m searing the
roast on all sides in with it. Then I pour in enough beef broth
to barely cover the roast. If my grandmother didn’t have broth,
she used water since she said (correctly) that the roast was
going to leak juices anyway. But I’ve been making about four
cups of broth using Better Than Bouillon. I add a good splash of
red wine (*not* in my teetotaling grandmother’s!). Cut four or
so (depending on size) potatoes in half and put them in the
broth on the sides of the roast. Put it in the oven on 325 for
four to five hours.
About half an hour or so before I take it out, I add a bunch of
baby carrots on top. The way the top of the pot works to hold
the heat and steam in, the carrots cook quite nicely without
being overdone. When it comes out of the oven the meat is so
tender it literally almost falls apart. You can check it and
determine how “falling apart” you prefer it. Sometimes we’ve
shredded part of it for sandwiches.
I do something similar to make beef stew – use cubed stew meat,
less broth (and thicken it a bit so it’s more “gravy”), cut the
potatoes smaller, and add more vegetables. Because the roast is
cubed, it takes less time.
I make chili and vegetable beef soup on top of the stove in that
pot too.
A Dutch oven is such a great “one-pot” for everything from
browning to cooking – no extra pans to clean.
Have a great time experimenting with your new toy!
#Post#: 18414--------------------------------------------------
Re: Pot Roast in a Dutch oven
By: Queenie Date: September 20, 2021, 3:49 pm
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Oooh, ooh, can I add some dutch oven "recipes"?
I don't do pot roast due to childhood PTSD (no I am not kidding)
but I do stews in them all the time and yes, it's better in a
Dutch oven. So much better. Brown the (seasoned, floured) meat
right in the Dutch oven either on the stove top or in a hot
oven. Then add veggies like onions, celery, carrots and sweat
those down. Then deglaze with stock, add your potatoes and the
bigger pieces of veggies and pop the whole covered thing into a
slow oven and cook for a long, long time.
Chili, same deal. Start it on the stove top, then do the low
slow thing either stove top or in the regular oven. My white
chicken chili with adobo is a winner here.
Soup is great in a Dutch oven, that's a stovetop thing. I make
a killer minestrone in about a half hour to an hour: brown some
crumbled Italian sausage. In that fat plus more olive oil if
necessary, sweat down a ton of veggies: onions, celery, carrots,
peppers, zucchini, etc, whatever looks good from the garden. Add
garlic. Add several fresh peeled seeded tomatoes or a can or
two of diced. I do the beans separately and add them near the
end, or I suppose you could use canned. Fill the Dutch oven
with chicken stock and shredded cabbage and cook just until the
cabbage is done. Add cooked pasta (I like orzo) when serving,
garnish with freshly grated parmesan. Serve with crusty bread
such as ciabatta.
Asian noodle bowl is good in a Dutch oven too: whip up a
daschi, add veggies, add whole eggs in shell, add ramen noodles.
Cook just long enough for the eggs to be soft boiled. Garnish
with freshly cut raw snap peas, dried nori, crushed peanuts and
a squeeze of lime.
#Post#: 18427--------------------------------------------------
Re: Pot Roast in a Dutch oven
By: LabPartner Date: September 20, 2021, 3:57 pm
---------------------------------------------------------
I've only done Dutch oven cooking at camp. It's a remarkable
tool, I love cobblers: mix the cake mix, throw in berries,
chocolate, cherries, pretty much anything you want. Bake it
until it's done, and the whole thing comes out perfect and
perfectly mixed together every time.
#Post#: 21049--------------------------------------------------
Re: Pot Roast in a Dutch oven
By: VanillaBean Date: September 25, 2021, 1:44 pm
---------------------------------------------------------
[quote author=pamelaaos link=topic=327.msg18317#msg18317
date=1632163699]
@Vanilla
I don’t have a fancy recipe for pot roast, nor did my
grandmother. I think it’s the “low and slow” cooking in the
Dutch oven that makes it so good.
Anyway, I use a good cut of roast, put a little oil in the
bottom of the Dutch oven on top of the stove, chop an onion (or
coarsely cut up) and cook that in the oil while I’m searing the
roast on all sides in with it. Then I pour in enough beef broth
to barely cover the roast. If my grandmother didn’t have broth,
she used water since she said (correctly) that the roast was
going to leak juices anyway. But I’ve been making about four
cups of broth using Better Than Bouillon. I add a good splash of
red wine (*not* in my teetotaling grandmother’s!). Cut four or
so (depending on size) potatoes in half and put them in the
broth on the sides of the roast. Put it in the oven on 325 for
four to five hours.
About half an hour or so before I take it out, I add a bunch of
baby carrots on top. The way the top of the pot works to hold
the heat and steam in, the carrots cook quite nicely without
being overdone. When it comes out of the oven the meat is so
tender it literally almost falls apart. You can check it and
determine how “falling apart” you prefer it. Sometimes we’ve
shredded part of it for sandwiches.
I do something similar to make beef stew – use cubed stew meat,
less broth (and thicken it a bit so it’s more “gravy”), cut the
potatoes smaller, and add more vegetables. Because the roast is
cubed, it takes less time.
I make chili and vegetable beef soup on top of the stove in that
pot too.
A Dutch oven is such a great “one-pot” for everything from
browning to cooking – no extra pans to clean.
Have a great time experimenting with your new toy!
[/quote]
We’ll see how I did in about five hours!
#Post#: 21428--------------------------------------------------
Re: Pot Roast in a Dutch oven
By: VanillaBean Date: September 27, 2021, 12:06 am
---------------------------------------------------------
[quote author=pamelaaos link=topic=327.msg18317#msg18317
date=1632163699]
@Vanilla
Anyway, I use a good cut of roast, put a little oil in the
bottom of the Dutch oven on top of the stove, chop an onion (or
coarsely cut up) and cook that in the oil while I’m searing the
roast on all sides in with it. Then I pour in enough beef broth
to barely cover the roast. If my grandmother didn’t have broth,
she used water since she said (correctly) that the roast was
going to leak juices anyway. But I’ve been making about four
cups of broth using Better Than Bouillon. I add a good splash of
red wine (*not* in my teetotaling grandmother’s!). Cut four or
so (depending on size) potatoes in half and put them in the
broth on the sides of the roast. Put it in the oven on 325 for
four to five hours.
[/quote]
Pamela ~ It seemed that the 325 for 4 hours was (a) either too
warm, (b) too long, or (c) I didn't put in enough broth (I used
a box) and wine (I used a half bottle) 😐
I pulled it out at 3 hours since it smelled like it was burning
and there was no liquid left. I added 3 cups of water and
cooked it another hour then divided it into mr beans lunch pyrex
containers. Do you have any suggestions for my next attempt?
#Post#: 21433--------------------------------------------------
Re: Pot Roast in a Dutch oven
By: NoLongerAubergine Date: September 27, 2021, 1:07 am
---------------------------------------------------------
[quote author=VanillaBean link=topic=327.msg21428#msg21428
date=1632719199]
Pamela ~ It seemed that the 325 for 4 hours was (a) either too
warm, (b) too long, or (c) I didn't put in enough broth (I used
a box) and wine (I used a half bottle) 😐
I pulled it out at 3 hours since it smelled like it was burning
and there was no liquid left. I added 3 cups of water and
cooked it another hour then divided it into mr beans lunch pyrex
containers. Do you have any suggestions for my next attempt?
[/quote]
Not my recipe, and I don't remember what you originally said
about ever having tried this in the past. So forgive me if any
of my questions seem elementary, but maybe they will point to an
answer.
- Did you cover the pot? (I ask because I don't think the
instructions mentioned it and it would account for a lot of
evaporation if not.) Or could the lid have been askew?
- Was the roast particularly lean? It might not have exuded much
pan juice.
- Slow cooking in ovens can be tricky, because some do not hold
low temps well, while others do. So, your oven might be much
different than Pamela's. As you noted, you might have to adapt
to a lower temp and lesser time (if the roast was otherwise
done). I have found that in my oven 325° is too hot for slow
cooking especially for such a long time.
Those are the possibilities I can think of.
#Post#: 21448--------------------------------------------------
Re: Pot Roast in a Dutch oven
By: pamelaaos Date: September 27, 2021, 7:32 am
---------------------------------------------------------
Oh, VB, I'm not sure what happened here. After talking about it
I decided to make it yesterday for one of the dishes I cook on
the weekend for our dinners during the week and it turned out
perfect. After about 4 hours in the oven at 325, I took the top
off, added the carrots on top, re-covered it, and put it back in
the oven for about 30 minutes. Lots of "juice" still covering
the roast and the meat was in its normal state where it pulls
apart with a fork.
The first thing I can think of is what Augergine said - was the
top on securely the whole time?
Is your oven a convection type as I don't know about adjustments
for cooking in them? Mine is a regular gas oven.
I would suggest turning the oven to 300 next time or even 275,
but at 325 the liquid should not have cooked away like that.
Sometimes if I get busy mine is in at least 5 hours. Check for
instructions for your oven as well as your Dutch oven. Also, if
you haven't yet, use a thermometer to see if the oven temp is
what you set it for.
I wish I had better suggestions! If you can give me more info,
I'll rethink.
#Post#: 21467--------------------------------------------------
Re: Pot Roast in a Dutch oven
By: Galium Date: September 27, 2021, 8:40 am
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I just want to say, I saw this in the list of topics, and read
it as "passive aggressive pot roast" ;D
#Post#: 21492--------------------------------------------------
Re: Pot Roast in a Dutch oven
By: Queenie Date: September 27, 2021, 9:30 am
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So weird. All I can think of is that the lid wasn't on tightly?
#Post#: 21542--------------------------------------------------
Re: Pot Roast in a Dutch oven
By: VanillaBean Date: September 27, 2021, 10:52 am
---------------------------------------------------------
Thanks everyone — your feedback and ideas are so helpful to me.
The lid seemed on tight and I would guess the new oven is
accurate. The roast was pretty lean. I did put the carrots in
the last half hour as instructed (failed to mention that below).
Having said that, something was wonky so I’m going with the lid.
I will try another long cooker and be very intentional about
getting it on tightly.
I made the NYT no-knead bread Saturday night / Sunday afternoon
and it turned out great. In the fold phase it was very wet so
maybe a bit more flour. Before the second raise of two hours I
put in sun dried tomatoes from a jar with oil, diced olives, and
Parmesan cheese. It was very tasty. I will double the yeast next
time since those extra ingredients seemed to weigh it down a
bit. I modified the directions and instead of putting the
folded dough on a towel I put it on parchment paper right in the
pot. Easier peesier.
I’d like to try a chicken rice and veggie recipe. Suggestions
welcome.
You guys are da bomba!
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