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Dutch Oven Roast

 

(8) pound chuck roast, 2-to 3- inches thick, bone in if available
2-3 Tbsp vegetable oil
1/2 cup Burgundy wine
2 cups warm water
3 cups sliced yellow onions
2 cloves garlic, chopped
1 teaspoon salt
2 tablespoons coarsely ground pepper
1 cup mushrooms, sliced
6 carrots, cut into large chunks
6 medium sized red skinned potatoes, cut in half
3 tablespoons cornstarch
1/2 cup water

Preheat oven temperature to 350 F. Heat vegetable oil in 16-inch dutch oven. Salt and pepper roast on both sides. Sear both sides in hot oil. Pour warm water and Burgundy wine over roast; add garlic, onions, carrots, potatoes and sliced mushrooms. Cover and cook about 2 ½ hours. Pour cooking liquid into a large measuring cup. Skim away fat. If necessary, add a little water or red wine to make 4 cups liquid and return to the cooking pan. Stir in the cornstarch dissolved in ½ cup water. Bring to a boil, reduce heat and simmer for 3 minutes. Return roast to cooking pan and arrange vegetables around the roast. Cover and allow to rest 15 minutes before serving.

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