Dutch Oven Roast
This tender dutch oven roast beef will blow you away. With a rich gravy and vegetables cooked together in one pot it is a complete low carb meal.
Servings: 8
Equipment
- 1 dutch oven
Ingredients
- 3 lb roast we used top round roast
- 2 onions sliced thick
- 4 tbsp olive oil
- salt and pepper to coat roast and season at end to taste
- 2-4 carrots peeled and cut into large chunks
- 1 c red wine
- 3 c beef broth
- 1/2 tsp oregano
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 3-4 tbsp cornstarch
Instructions
- Add 2 tbsp olive oil into dutch oven on the stovetop over medium heat. Add sliced onions and chunks of carrots. Allow to brown and soften. Preheat oven to 275 F now.
- Blot roast dry and then season all sides generously with salt and pepper. I even add some garlic salt too if I have it on hand.
- Remove veggies and put aside. Add 1 - 2 more tbsp of olive oil into pot and add roast. Sear on all sides.
- Remove roast. Pour in red wine and scrape bottom to deglaze pot. Then put roast and veggies back in.
- Pour in beef broth so it covers half of roast in pot.
- Sprinkle on seasonings and close lid.
- Put into oven for 3-4 hours depending on weight and thickness. Ours was great after 3.5 hours but I kept the twine on so it was rather thick. Check after 3 hrs. and when it is fork tender remove.
- Take meat out and let rest on a cutting board for 10 minutes before slicing or shredding.
- Remove veggies with a slotted spoon and put aside. Set dutch oven on burner on medium/high heat.
- Take out 1 c. of your hot liquid and whisk in 3 tbsp cornstarch until smooth, then pour into pot and stir. Allow to bubble and thicken. Use 1 more tbsp of cornstarch the same way if you want to thicken even more.
- If meat is shredded, put into pot with gravy to keep ultra moist. Serve on a bed of mashed potatoes and add salt and pepper to taste.
Video
Nutrition
Serving: 4oz | Calories: 327kcal | Carbohydrates: 8g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 2908mg | Potassium: 654mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2557IU | Vitamin C: 80mg | Calcium: 498mg | Iron: 4mg