Pot Roast In Ceramic Dutch Oven

Sprinkle the salt and pepper over the roast.

Pot roast in ceramic dutch oven. Heat olive oil in a large dutch oven over medium high heat. For her collector s enameled cast iron at macy s martha took inspiration from old dutch oven cookware and had definite ideas on features. Add onion and cook stirring for 3 minutes then add garlic and stir. Dredge the roast on all sides in the seasoned flour.

Add the bay leaf cinnamon onions garlic parsley and leek. Add the olive oil to a dutch oven and start heating to medium high heat. Add your roast and sear 1 2 minutes on each side to brown then remove from pan. Add the roast and brown on each side until well seared 3 to 4 minutes per side.

Use a heavy cast iron dutch oven with a lid. You will be able to adapt dutch oven recipes and use it as a dutch oven. Though most pot lids have knobs martha knew open handles would help cooks grip the lid better and large open handles on the pot would make it easier to hold the pot even when wearing oven mitts. Preheat oven to 350 f.

Browning meat equals flavor and we need that. Kick up the oven temperature to 400. Heat olive oil in a large dutch oven over medium high heat. Brown the beef roast on all sides approximately 1 to 2 minutes per side.

Including multi cooker casserole frying and roasting pans skillet and soup stock metal ceramic and clay pots. A dutch oven substitute needs a tight fitting lid heavy base can be used on direct heat as well as placed in a conventional oven. For this final round you ll remove the lid of the dutch oven allowing the chicken to dry roast and become crispy. Sprinkle chuck roast with salt and pepper.

Cook for about 10 15 minutes. Cook 5 minutes turning to brown on all sides. Heat the oil in a 5 to 6 quart dutch oven or over heavy bottomed pot over high heat. Or a good quality oven safe pot with a tight lid.

Turn the meat and add the carrots parsnips and potatoes. Put roast back in dutch oven along with any juices from plate. Cover with lid and cook in preheated oven for 2 1 2 hours. Just covering your meat in aluminum foil won t really cut it.

Tips for a top notch dutch oven pot roast. Reduce the heat cover the pot and either simmer on top of the stove over very low heat allowing 30 to 35 minutes per pound or cook in a 325 f oven allowing 35 minutes a pound about 3 hours until the meat is quite tender. Add roast to pan. She also required condensation rings on the underside.

Pour in the liquid of your choice and bring to a boil. This one is my favorite. Remove the pot from the heat and transfer the roast to a plate. Push them into the liquid best you can but you may need to mix them around half way through their cooking to ensure they get submerged at some point.

Preheat your oven to 325 f.