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DUTCH OVEN ENGLISH POT ROAST

DUTCH OVEN ENGLISH POT ROAST
Start by seasoning your beef chuck with Pink Himalayan salt and ground black pepper, then sear it in a Dutch oven with avocado oil until golden. Remove the roast, and in the same pot, sauté the chopped onion and minced garlic until fragrant. Stir in the tomato paste, then deglaze with beef stock and Worcestershire sauce, returning the roast and adding rosemary sprigs before covering and letting it simmer low and slow. After a few hours, your pot roast will be impossibly tender, ready to be served alongside deliciously caramelized carrots. Enjoy!

DUTCH OVEN ENGLISH POT ROAST by Dr. Cindy Tanzar

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Plan: (Maintenance)

Serving information: Makes 10-12 servings. One serving is 3 oz of meat/protein and 1/2 cup cooked vegetables.

This classic Dutch Oven English Pot Roast is a hearty, comforting dish that transforms a 3-pound beef roast into a tender, flavorful centerpiece. Infused with aromatic garlic, savory tomato paste, and a splash of Worcestershire sauce, the meat braises perfectly in rich beef stock, with fresh rosemary adding a fragrant touch. Enhance your meal with vibrant, sweet carrots for a wholesome, rustic feast that’s ideal for cozy gatherings or family dinners.

INGREDIENTS

  • 3-lb beef chuck, sirloin or rib roast
  • Pink Himalayan salt & ground black pepper
  • 2 Tbsp avocado oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup tomato paste
  • 2 cups beef stock (not broth)
  • 2 Tbsp Worcestershire sauce
  • 1-2 sprigs rosemary
  • Carrots (amount desired), optional

INSTRUCTIONS

  1. Preheat oven to 300˚F. Salt and pepper the roast.
  2. Heat a Dutch oven over medium-high heat and add cooking oil. When hot, sear the roast on each side, until browned. Remove roast and set aside on a plate.
  3. Add chopped onions to the Dutch oven and sauté on low-medium heat until tender and lightly browned. Add garlic, cooking for 1 minute.
  4. Stir in tomato paste, beef stock and Worcestershire sauce, scraping up the brown bits from the bottom of pot.
  5. Return roast to Dutch oven, cover with the lid and place in oven for 3 hours.
  6. After 3 hours turn the roast and add rosemary and carrots (if using). Return roast to the oven for 1 hour or until tender.
  7. Remove roast to a cutting board and tent with foil. Set Dutch oven on stovetop.
  8. Remove rosemary and skim excess fat, if necessary. Bring juices to a boil and reduce liquid to thicken sauce if needed. You can often skip this step. Adjust seasoning.
  9. Slice roast against the grain or shred as desired. Serve with thickened sauce.
  10. If needed, you can lightly sprinkle 1/4-1/2 tsp. xanthan gum over sauce to thicken. 
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