Tuscan Pot Roast
There’s a lot going on and I’m here for it.
A Few Pot Roast Pointers Before We Get Cooking:
This recipe is for pot roast in a dutch oven in your conventional oven. It CAN be done in the crock pot, just use about half the beef broth and be sure to keep it on low. This is a low and slow dish.
I do not own an Instant Pot, so I do not know how this would translate. I know, I know, I need to jump on this...but it's just something I haven't done, yet. Aaaaand. Let's be honest, I have a tendency to lean old school on things like pot roast. Maybe one day I'll buy an Instant Pot and change my mind....buuuuut... to quote Aragorn leading men, hobbits, dwarves, elves and wizards (and an army of ghosts?) into battle..."it is not this day."
Please, please, please do not skip browning your meat in a skillet before cooking. This seals in juices and flavors and makes for a delicious, tender roast. It’s an imperative step.
As it cooks, you're going to want to check the liquid level in your dutch oven. The amount of broth listed is a minimum. If your liquid looks low, add a little more broth or water to the dutch oven.
The key here is low and slow. And by slow, I mean, I cook my pot roast for a minimum of six hours. Preferably 8. Also, it isn't in the recipe and is certainly not required, but, during the last hour of cooking, I like to put a few extra veggies on top of the roast. Not any particular amount, just a couple artichokes, a few sliced mushrooms, a couple red peppers and a handful of onions They are a little crisper than the other veggies that have cooked all day, and I like that texture.
I know that this is more complicated than a lot of my recipes, but I PROMISE you it is worth it!
Alright. Now, I think we are ready.
You’ll Need:
3-4lb Beef Chuck Roast
1 1/2 teaspoon kosher salt
1 1/2 teaspoon black pepper
1 teaspoon dried rosemary
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
1 onion, quartered
6 garlic cloves, smashed
8oz cremini mushrooms, sliced
1/2 cup roasted red peppers, cut into strips
(I like Mezzetta brand. You can find them in a jar, near pickles in the grocery store, but you may certainly roast your own if you're up for it!)
12oz jar artichoke hearts
3 sprigs thyme
2 sprigs rosemary
3 sprigs oregano
1/2 cup red wine
4 cups beef broth
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
3 pepperoncinisSeason:
Roast with salt, pepper, garlic powder, crushed red pepper, and dried rosemary
Rub:
Seasoning into the meat, set aside
Heat:
Olive oil in a large dutch oven over medium high heat
Toss:
Quartered onion, garlic cloves, and mushrooms in heated skillet, cook about 2 minutes
Remove:
Veggies from pan and set aside
Sear:
Roast in heated dutch oven, browning all sides
Remove:
Roast from pan when brown and set aside
Deglaze:
Dutch oven with red wine (I use cabernet)
Pour:
Balsamic vinegar and soy sauce into pan
Place:
Half the onion, the garlic, half the mushrooms, and half the roasted peppers in the bottom of the dutch oven
Add:
Half the artichoke hearts, 2 sprigs fresh thyme, 2 sprigs fresh oregano, and 1 sprig fresh rosemary on top of the other vegetables
Set:
The roast on top of the vegetables
Add:
The remainder of the red bell peppers, mushrooms, onions and artichoke hearts to the spaces surrounding and on top of the roast
Pour:
about 4 cups beef broth to the dutch oven, being certain to pour at the sides of the roast so the vegetables underneath are covered in broth as well. (You want the roast and all contents of the dutch oven covered with the broth.)
Place:
Pepperoncinis and one sprig each of: thyme, rosemary, and oregano on the very top
Cover:
The dutch oven
Pop:
Into a 325-degree oven for at least 6 hours. (6-8 hours total.)
Check:
Liquid level occasionally, if it looks dry, add more beef broth or water. You wanna make sure there is always liquid in the pan.
Serve:
When it's done it tastes great on its own or pairs well with noodles, boiled red potatoes, mashed potatoes, polenta, crunchy French bread... Whatever your favorite side is.