A St. Patrick’s Day Sunday afternoon is as good a time as any to debut one of my Christmas 2012 presents. The cobalt blue Tramontina 5.5-quart cast iron Dutch Oven was specifically asked for with preparing a Sunday Afternoon Pot Roast in mind.
On most levels there is nothing extra special or difficult about a recipe for cooking beef pot roast. Beef roast, carrots, potatoes- just your average ho-hum home cooking, right? Wrong!
Seasonings, fresh herbs, onions, garlic, vegetables, and an opportunity to show off a new cobalt blue dutch oven debunk that culinary myth. Chopped onions and minced garlic sauteed in both Canola oil and butter create a prime seasoning foundation for the bay leaf and fresh parsley to give their unique flavor to.
Sunday Afternoon Pot Roast
1 Tablespoon pure Canola oil
1 Tablespoon butter
3 lb. beef chuck pot roast
1 Tablespoon minced garlic
¼ cup fresh parsley, chopped
1 bay leaf
1½ cups water
1 teaspoon coarse Kosher salt
1 tsp. fine black pepper
6-8 small potatoes, halved
1 lb. baby carrots, cut and peeled
Heat pure Canola oil and butter in Dutch oven over medium heat. Saute onion and garlic in Dutch oven until tender.
Add beef roast; season with salt and pepper and brown on all sides.
Add the parsley, bay leaf, carrots and potatoes.
Add water and stir to blend.
Cover and reduce to low heat; cover. Cook for 2 hours. Remove bay leaf before serving.