Sunday Afternoon Pot Roast

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.


blue dutch oven

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!

dutch oven

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.

onions and garlic

Add beef roast; season with salt and pepper and brown on all sides.

seasoned beef roast

Add the parsley, bay leaf, carrots and potatoes.

baby carrots onions and parsley

beef roast

Add water and stir to blend.

beef roast

Cover and reduce to low heat; cover.  Cook for 2 hours.  Remove bay leaf before serving.




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