Todd says, “I live in Boston, Massachusetts (actually Somerville but my back porch is in Boston). I do a lot of grilling and smoking in my 50-pound Brinkmann smoker when the weather is nice. In the winter, I roast on the weekends and use my cast iron Dutch Oven during the week. I thought I would pass along my Yankee Pot Roast recipe (Dutch Oven Pot Roast). My Mom used to make a version of this pot roast, which came from the Lipton Onion Soup box. I have taken Mom’s recipe and dressed it up a bit!”
More delicious Beef Recipes using various cuts of beef.
- 1 (3 to 4-pound) bone-in chuck roast*
- Coarse salt and freshly-ground black pepper to taste (for the rub)
- Onion powder (for the rub)
- Garlic (for the rub)
- Vegetable Oil (for cast-iron Dutch oven)
- 1 extra-large white onion, rough chopped into quarters
- 12 (or more) Brussels sprouts, trimmed
- 12 (or more) baby carrots, peeled
- 8 to 10 new potatoes, cleaned
- 1 envelope/packet dry Lipton Onion Soup Mix
- 2 cups beef stock
- 1 cup red wine**
Remove the chuck roast from the refrigerator and bring to room temperature before cooking.
Preheat the oven to 325 degrees F.
Pat the room temperature chuck roast dry with paper towels. Sprinkle and rub the roast, on all sides, with a mixture of salt, pepper, onion powder, and garlic powder; set aside.
Coat the bottom of a cast-iron Dutch oven with a good amount of vegetable oil. Do not have cast iron? You need to get some cast-iron pots. They are the best cooking pot you will ever own. Dutch ovens have been used for hundreds of years. Nothing will hold a good, even temperature better than the heavy metal of this monster pot, and it can go from stove top to oven without missing a beat.
On the top of your stove over medium-high heat, heat the vegetable oil until it just starts to smoke. Add the seasoned chuck roast and sear for 4 to 5 minutes until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side.
Once the meat is browned, add the chopped onion, Brussels sprouts, baby carrots, and new potatoes. Add the Onion Soup Mix, beef stock, and the red wine. Cover the Dutch Oven with its lid and place in your preheated oven.
Let cook for approximately 3 hours or until the meat is fork tender or about 160 degrees F. internally on your instant-read meat thermometer, checking every hour to make sure the liquid level is good. If the liquid is getting low, add some additional beef stock and some wine. Do not let the liquid cook down.
After the meat is cooked to your liking, remove meat from the oven and transfer the meat to a large cutting board or platter. Cover with aluminum foil and let rest approximately 20 to 30 minutes.
While the roast is resting, taste test the juice left in the Dutch Oven. Add additional salt and pepper to taste. Transfer the cooked vegetables to a large serving bowl and cover with aluminum foil until ready to serve.
After meat has rested, either cut or pull away the meat into serving-size pieces.
Serve the pot roast with the cooked vegetables and covered with the cooking juices.
Makes 6 to 8 servings.
* Todd's recommendation: Red as you can find with a deep marble to it. Best to get a fresh beef angus from the butcher than a faint pink one from the meat bin.
** Use only wines in your cooking that you would drink. Never, never use any wine that you WOULD NOT DRINK! If your do not like the taste of a wine, you will not like the dish you choose to use it in.