It’s no secret I love testing out new recipes in the kitchen and sharing them with all of you. This is Steph by the way, you can see my other posts here. My secret is how little time I spend in the kitchen thanks to flavorful and easy recipes like this one. There is something so satisfying about very little work turning into a delicious meal to serve to others. I received this dutch oven for Christmas and couldn’t wait to start coming up with ways to put it to use!
Enter this brand spankin’ new recipe: Dutch Oven Balsamic and Garlic Pot Roast. Full of flavor and oh so easy! The tomato juice and balsamic vinegar work together to break down the roast, giving it that perfect fall apart texture. With just 10-20 minutes of prep work and some sort of voodoo magic that happens inside the dutch oven, you’ve got yourself a deliciously hearty meal that will convince anyone you spent hours slaving away in the kitchen. No one has to know what you did with all of your extra time. Did you get your nails done? Fold laundry? Go back to work after you lunch break? Binge The Crown [I have been so into that show lately!]? That information is for you to know and no one to find out! They’re sure to be so busy scarfing down this delicious meal you made they won’t have time to ask anyway.
Note: My dutch oven is a 6 quart. The pic below is before it went into the oven and cooked down. Plenty of room if your dutch oven is a smaller size!
Let’s get to cooking!
One Pot Balsamic and Garlic Pot Roast
Create a delicious, time-saving meal using just one pot! With little prep work, this meal comes together beautifully inside your dutch oven while you carry on with your day.
- 1 T Olive Oil
- 2.5-3 lb Beef Roast
- Salt + Pepper To Taste
- 10 cloves Garlic Peeled, Whole
- 5 Carrots Peeled, Ends Removed, Cut into Large Strips or Round Bites
- 4 stalks Celery Washed, Ends Removed, Cut in Half
- 4 Potatoes Washed, Cut into Thirds
- 1 Onion White or Sweet, Cut into Quarters
- 1 Sweet Potato Washed, Cut into Fourths
- ½ pint Mushrooms Washed
- ¾ C Water
- ¾ C Tomato Juice
- 3 T Worcestershire Sauce
- 1 T Balsamic Vinegar
- 2 t Better than Bouillon, beef or 2 Bouillon Cubes
- 2 t Basil
- 1 t Thyme
- 2 C Water
- ¼ C Corn Starch
- ½ C Water Cold
Preheat oven to 325°. Heat 5.5 or 6 Quart Dutch Oven on stove top to Medium/High heat, add 1 Tbs Olive Oil. Salt and Pepper Beef Roast on all sides. Brown beef roast on sides. Set aside on plate.
Add Garlic, Carrots, Celery and Potatoes to hot Dutch Oven, Salt and Pepper to taste. Cook for 3-5 minutes. Add Onion, Sweet Potatoes and Mushrooms. Cook for an additional 1-2 minutes. Place beef roast on top of vegetables.
Stir together all sauce ingredients, pour over beef roast, top with lid and place in preheated oven. Cook for a minimum of 3 hours. Can be cooked up to 5 hours.
Remove lid and serve!
If desired, remove roast and vegetables to a serving tray and make gravy in the Dutch Oven.
To make gravy:
Add 2 cups of water to remaining juices, heat until boiling. As you wait for juices to boil, create a slurry by mixing together 1/4 C Cornstarch and 1/2 C COLD water, stirring with fork or whisk as you add the water. Once juices are boiling, reduce the heat to low and slowly add the slurry, whisking constantly. Start by adding a little at a time until desired consistency is reached. You may not need to use the entire slurry mixture. Cook on low for approximately 3 minutes to allow flavors to blend.
There you have it friends, a delicious way to use your new dutch oven to its full capacity – on top of the stove and in the oven, saving yourself some dirty dishes in the process!
And the most important information I can possibly tell you…..
See all of that cooked on goodness inside the dutch oven? It sat that way for several hours and wiped right off with a little hot water and soap! No scrubbing, no extended soaking. Cleanup was a breeze! I have honestly never had a pan that cleaned up this easily! With the ability to make so many one-pan meals and cleaning up SO easily, my new dutch oven just may be the biggest time saver I have in 2020!
For your pinning pleasure…
As our Director of Operations, Steph is single-handedly responsible for any structure that exists here at LIY. Between communicating with our amazing brand partners, organizing blog content, managing the team, Steph loves organization *almost* as much as she does the latest cookie recipe she came up with from scratch. Give her a puzzle to be put together, a candle to burn and new sprigs of green growing out of her garden, and you’ve just explained the perfect day in Steph’s world.