Pot Roast in a Dutch Oven
ID: a2c4c22f...
A classic, comforting Sunday pot roast cooked low and slow in a Dutch oven. It features a tender chuck roast submerged in a flavorful homemade gravy infused with fennel, onions, and Worcestershire sauce, served alongside beautifully caramelized cremini mushrooms.
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🍳 Cooking Flow
Season and sear the chuck roast in a Dutch oven. → Saute fennel, onions, and garlic, then deglaze with water and Worcestershire sauce. → Return the beef, cover, and bake at 325°F (162°C) for about 3 hours. → Saute and caramelize cremini mushrooms with butter, oil, thyme, and garlic. → Shred the beef, puree the remaining braising liquid, and thicken it with a butter-flour paste to create the gravy.
Cooking Steps
Brief Cooking Order
Season and sear the chuck roast in a Dutch oven. → Saute fennel, onions, and garlic, then deglaze with water and Worcestershire sauce. → Return the beef, cover, and bake at 325°F (162°C) for about 3 hours. → Saute and caramelize cremini mushrooms with butter, oil, thyme, and garlic. → Shred the beef, puree the remaining braising liquid, and thicken it with a butter-flour paste to create the gravy.
Introduction
A classic, comforting Sunday pot roast cooked low and slow in a Dutch oven. It features a tender chuck roast submerged in a flavorful homemade gravy infused with fennel, onions, and Worcestershire sauce, served alongside beautifully caramelized cremini mushrooms.
Step 1
Dry the 3-pound chuck roast thoroughly with paper towels. Season liberally with kosher salt and freshly cracked black pepper on all sides.
Step 2
Heat 2 tablespoons of oil in a 6-quart Dutch oven over medium heat. Sear the roast for 2-3 minutes per side until lightly golden brown, then remove and set aside.
Step 3
Prep the aromatics: slice 1/2 fennel bulb, chop 1 medium yellow onion, and roughly chop 2 cloves of garlic.
Step 4
Saute the onion and fennel in the Dutch oven with salt and pepper for a few minutes until tender-crisp. Add the chopped garlic and cook for about 1 minute until fragrant.
Step 5
Pour in 3 cups of water to deglaze the bottom of the pot. Return the beef to the pot, ensuring it is 90% submerged. Stir in 3 tablespoons of Worcestershire sauce and place the tied thyme bunch on top.
Ingredients List
Important Notes
Always pat the beef completely dry before searing to ensure a good crust.
Choose a chuck roast because its flat shape allows it to remain fully submerged in the cooking liquid, keeping it hydrated and tender.
Never submerge mushrooms in water to clean them; they act like sponges and will absorb water. Instead, wipe them clean with a damp paper towel.
Do not let the gravy boil rapidly after adding the butter-flour paste, as rapid boiling can break the sauce and cause it to split.
Adding a final pat of cold butter off the heat (monter au beurre) gives the gravy a rich flavor and a beautiful, glossy shine.
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