Dutch Oven Pot Roast

Karyn Tomlinson was the head chef at Corner Table, that recently closed.  She got her training at Le Cordon Bleu in Paris.  She shows us her version of an American dinner staple.

1 Chuck roast (or some kind of roast with a bit of marbling)
4-6 carrots, peeled and cut into “logs”
6 Yukon gold potatoes
1 yellow onion, rough chopped
2 garlic cloves, crushed
1 pint crimini (or other similar) mushrooms, rough chopped
1 sprig thyme
Salt and pepper
2 tablespoons flour

Preheat oven to 275F.

Generously salt and pepper the roast. In a lightly oiled Dutch oven/casserole on medium-high heat, sear the roast until it is nicely browned. Set aside. Turning the heat to low, sautee the onions, garlic, mushrooms and thyme in the same Dutch oven. You do not need to cook all the way. Turn heat off. Place the seared roast on top of the onions. Snuggly surround the roast with the carrots and potatoes. Salt and pepper the veggies. Cover the Dutch oven and roast for 5-6 hours or until the meat is tender and wants to easily flake apart.

When done, carefully remove the roast and veggies and set aside on a platter. Pour the liquid and aromatics through a strainer and return the liquid to the Dutch oven. Whisk in a small amount of flour and bring to a simmer to thicken. Season to taste. Serve this gravy with the roast!

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