Grandma Antionette’s Dutch Oven Pot Roast
It’s getting a bit cooler here today and that makes me crave comfort foods. One of my favorite comfort meals of all time is my Grandmother’s pot roast. I remember sitting at her table with my siblings and cousins, inhaling plate after plate. One bite could make your whole week. Fork tender and juicy right from her dutch oven, this Grandma Anionette classic is a meal in one pan and perfect for your next Sunday supper.
- Dutch Oven
- 2 tablespoons vegetable or olive oil
- 2 medium onions sliced
- 2- pound chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 4 large russet potatoes peeled and sliced into 1-inch wedges
- 4 large carrots peeled and sliced into ½ -inch thick pieces
- 2 celery stalks sliced into ½ -inch thick pieces
- 1-2 cloves of garlic
- ½ cup red wine
- Preheat the oven to 375.
- Put your dutch oven on the stove and heat it over high heat 5 to 6 minutes to sear the meat. Add the oil and season the meat with salt and pepper on both sides. Add it to the pan. It should sizzle immediately.
- Reduce the heat to medium-high, and let the meat sear on one side 5 minutes, then flip. Add the onions, and garlic then cook 5 minutes more. Deglaze the pot by adding wine.
- Add the beef broth to the pot–it should come about halfway up the side of the meat.
- Cover and bake 2 hours, then check the liquid in the pot. Add a cup or so of extra water if needed.
- Reduce the heat to 300 and bake an additional hour, and then add the carrots, celery, and potatoes. Bake covered 1 hour longer or until the meat is tender and the potatoes and carrots are soft.