Rosie’s Beef Pot Roast (Dutch Oven)
Updated: Dec 4, 2020
Rosie's Beef Pot Roast (Dutch Oven)
On cold days I remember Rosetta warming our home and tummies with a delicious melt in your mouth pot roast that soothed the soul. Her special touch was to convert the beef drippings into gravy. If you want to make gravy, see the second recipe included below.
I ‘ve added a spice blend and a touch of red wine to accent Rosie’s comfort dish. Enjoy!
1 ½ TBSP olive oil
1 tsp. salt
1 TBSP. Rosetta’s Farms – Chipotle Cayenne blend *
3 to 4 lb. chuck roast (chuck is more tender than round roast)
2 cups diced onion
1 cup diced celery
4 minced garlic cloves
1-14 oz can of beef broth
1 cup of red wine
1 bay leaf
2 lbs. Golden Yukon or Red potatoes, quartered with skins
4 to 5 large carrots, peeled and cut into 1” pieces
* Click here to see our range of spice descriptions and pairing recommendations.
Use fork and pierce roast repeatedly on both sides
Measure 1 tsp of salt, then sprinkle and press all over the roast
Measure 3 tsp of Rosetta’s Farm Chipotle Cayenne blend and press each teaspoon all over the roast. Allow at least two hours for roast to rest with spices.
Use 1 TBSP of oil to sear roast in Dutch oven roaster over medium high heat. Sear each side for five minutes, set seared roast on cutting board
Use ½ tsp. of oil to sauté diced onion and celery in Dutch oven over medium high heat for five minutes. Stir frequently while sauteing.
Add minced garlic to sautéed vegetables then stir for one minute until garlic is fragrant. Add beef broth, wine and bay leaf into Dutch oven. Stir to scrape flavor bits from bottom of pot and bring braising broth to boil.
Return seared roast into Dutch oven and cover. Place into 350 degree pre-heated oven and cook 45 minutes.
Remove partially cooked roast to cutting board and add potatoes and carrots to liquid. Place roast on top of root vegetables, cover and return to oven for 1 ½ hours for pot roast with Au Jus / beef stock drippings. If you want to use the gravy recipe below only return to oven for 45 minutes
Recipe to make gravy for Beef Pot Roast
This step will produce a concentrated gravy to be combined with the beef stock drippings in the Dutch oven.
½ cup olive oil
¾ cup flour
1 – 14 oz can beef broth
Pour beef broth into small pot. Cover and let it warm over low heat. Right before the roux is ready, bring beef broth to a boil.
Making a roux:
Pour olive oil into large frying pan over medium high heat until oil begins to smoke. Then lower heat to medium level
Slowly stir flour into hot oil and continually stir for 20 minutes (approx. two beers or glasses of wine). The “browning” of the flour into the oil is the step that provides flavor and color to the gravy. The color will change from white to a reddish peanut butter brown.
Carefully pour the boiling beef broth into the roux and stir over medium high heat until the gravy comes to a full boil.
Once the roast has cooked for 90 minutes, open Dutch oven and set beef aside onto cutting board. Pour hot gravy into beef drippings / vegetables and stir. Submerge beef roast back into gravy and return into oven for 45 minutes.
Set cooked beef roast onto cutting board and let rest for 15 minutes. Cut ¼ slices across the grain and serve with cooked veggies and gravy. YUM!
Serves 4 to 8