There is nothing like the aroma of roasted meat in the oven, right? The best thing about roasts is that it can continue to create meal after meal throughout the week. This makes for easy meals for this lazy cook.

I always start with a chuck roast. This cut is from the shoulders of the beef. It is the tenderest part because it is full of interlacing muscles and fatty tissue. The flavor comes from the fat so I never trim it off the roasts or steaks before cooking. When I roast meat, I always roast with the fat side on top. Why? The fat seeps into the meat while it’s roasting. Mmm….keep that fat on!

Round up the ingredients.

  • 3 pound Sunnyrock Farm Chuck Roast
  • Water
  • Salt
  • Garlic
  • Worcestershire sauce
  • 275 for 4 hours

Get your Dutch Oven ready!

Step 1: Preheat your oven to 275° F. If you have a convection oven, turn off that feature. The convection tends to dehydrate the meat by evaporating all the liquid in the Dutch Oven.

Step 2: Start with a fully thawed Sunnyrock Farm Chuck Roast following USDA Defrosting Guidelines. Salt thoroughly on all sides. Adding salt to beef brings out is best flavor.

Step 3: Next, drizzle olive oil in the bottom of the Dutch Oven, over medium heat.

Step 4: Once the Dutch Oven is hot, add the chuck roast and sear the meat on all sides. Searing will lock in the moisture and create a nice caramelized crust on the beef that will enhance the overall flavor.

Step 5: Add liquid either in the form of chicken/beef broth or water. If you want extra flavor to your roast, you must add flavor in the form of broth. Next, add some Worcestershire Sauce.

Step 6: Then, add whole garlic cloves, either peeled or unpeeled. The garlic deepens the flavor of the broth and the beef. Plus, the aroma of of garlic and beef! Oh my!

Step 7: Top the Dutch Oven with its lid and bring the liquid to boil before placing in the oven.

Step 8: Roast at 275° F for 4 to 6 hours depending on the size of the roast. The longer the better, I say. Check after 4 hours to make the sure the liquid has not boiled off. You will know the meat is ready when it has separated from the bone.

There are a couple things I do with the broth. Firstly, separate the fat from the liquid. Next, I either reduce the broth for an Au jus or I make a wonderful gravy. Of course, this all depends on what side dishes I make.

Enjoy!

DUTCH OVEN ROAST BEEF

DUTCH OVEN ROAST BEEF

Prep Time: 15 minutes
Cook Time: 5 hours 4 seconds
Total Time: 5 hours 15 minutes 4 seconds

Ingredients

  • 3-4 lb Sunnyrock Farm Chuck Roast
  • Salt
  • Pepper
  • Olive Oil
  • Worcestershire Sauce
  • Garlic cloves
  • Chicken or beef broth

Instructions

    1. Preheat your oven to 275° F. If you have a convection oven, turn off that feature. The convection tends to dehydrate the meat by evaporating all the liquid in the Dutch Oven,
    2. Start with a fully thawed Sunnyrock Farm Chuck Roast. Salt thoroughly on all sides. Adding salt to beef brings out is best flavor.
    3. Next, drizzle olive oil in the bottom of the Dutch Oven, over medium heat.
    4. Once the Dutch Oven is hot, add the chuck roast and sear the meat on all sides. Searing will lock in the moisture and create a nice caramelized crust on the beef that will enhance the overall flavor.
    5. Add liquid either in the form of chicken/beef broth or water. If you want extra flavor to your roast, you must add flavor in the form of broth. Next, add some Worcestershire Sauce.
    6. Then, add whole garlic cloves, either peeled or unpeeled. The garlic deepens the flavor of the broth and the beef.
    7. Top the Dutch Oven with its lid and bring the liquid to boil before placing in the oven.
    8. Roast at 275° F for 4 to 6 hours depending on the size of the roast. Check after 4 hours to make the sure the liquid has not boiled off. You will know the meat is ready when it has separated from the bone.

Notes

There are a couple things I do with the broth. Firstly, separate the fat from the liquid. Next, I either reduce the broth for an Au jus or I make a wonderful gravy. Of course, this all depends on what side dishes I make.

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