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Dutch Oven Pot Roast

Dutch Oven Pot Roast

For the first time in a long time I happened to get a Saturday off work. When this happens I have to make sure to use it to its fullest and this Saturday I did just that.

Last night Jeremy and I got to spend some much needed time with Dan, Katie and their little man Sean. We ordered pizza and played two different games called Coup and Smart Ass. Both were extremely fun and played multiple times. We called it quits and my head hit the pillow around 11:30pm. (record haha)

This morning Jeremy and I had plans with Brian and Diane for her upcoming birthday on Tuesday. I woke up at 7am and decided to get up and get the day going. Ke$ha hung out with me while my kettle bell kicked my butt. I hopped in the shower, got Jeremy up and we left for the Creperie. If you have read this before you know I enjoy the Creperie a lot. I again had the Caramel Apple crepe but I had it with buckwheat flour not white. It was even better.

When we got home I decided to spend some time listening to music and surfing around the internet. I found some new music I like such as Karmin – Yesterday and I am getting a kick out of Tove Lo – Talking Body because it pops up as the music for some of my workouts.

Now on to the Pot Roast. I decided to take pictures as I went along. I really want to get more serious about blogging. This recipe is pretty spot on with The Pioneer Woman’s recipe. That is where I got most of my information, I take no credit.

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I gathered all of the main items you would need. I had baby carrots (only used about half the bag), five red potatoes, two white onions, two and a half pound of chuck roast and a bottle of red wine. I cooked everything in my newest addition, the dutch oven. You will also need salt, pepper, olive oil, and beef broth or stock.

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I halved the carrots, cut the potatoes in half and then thirds and quartered the onions. The beef was heavily salted and peppered.

Next I heated olive oil in the pan and cooked everything separately to give color (not to cook).

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Obviously I didn’t need all of these liquids for dinner but I happily drank down the others.

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By the time you get everything seared there is a yummy crust on the bottom of the pan, this is where the wine comes in. The one cup of wine is added to the pan that is still being heated and deglazes the pan meaning your dinner is already getting more yummy by the minute.

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At this point you add the meat back to the pan along with two cups of the beef broth. The meat should be at least half way covered.

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You can see Ke$ha’s little head on the left licking the side of the oven because I can’t pour straight, haha. Then my favorite, you add all the veggies back in.

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I added some rosemary and thyme from the garden that we saved in the freezer. The only way we can use it now is in a cooked dish.

The lid goes on and the whole dutch oven goes in the oven at 275 degrees for three hours.

While it was cooking I watched The Good Guy which was a better movie than the few stars it received, nothing spectacular but fun to watch and did some cleaning up.

This, my friends, is the end result. Jeremy decided it needed a biscuit (leftover from breakfast for dinner the other night).

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Oh, and that wine that we cooked with? It was had with dinner. Two thumbs up from my husband and myself on this meal.

The original recipe can be found here:

http://thepioneerwoman.com/cooking/2008_the_year_of_the_pot_roast/