How to Cook Dutch Farm Meatballs Chicken and Beef

Beef roast in the dutch oven is one of my favorite ways to serve a tender beef roast with vegetables. Roast beef and vegetables made in the dutch oven is healthy and easy. You can make this recipe entirely in one pot. Simple and hearty ingredients to make a full coarse meal all in one dish, what could be better?

If I had to choose my favorite item in the kitchen, it would hands down be my dutch oven. I use it on a regular basis. I made a whole chicken in it the other night, a couple loaves of sourdough bread this morning, and this tender and juicy arm roast for dinner this evening… all in my dutch oven! This is the easiest and fastest way to serve a perfect beef roast.

Choosing the best beef roast

For this recipe I used a beef arm roast. The most commonly known roast for these types of recipes is the chuck roast. Arm roast is a bit different than the chuck roast but cook it all the same. Chuck roast shreds apart to make the best tasting shredded roast sandwiches. Arm roast doesn't shred like the chuck but it becomes tender and easily sliced after slow cooking. Either the arm or the chuck roast will work perfectly for this recipe!

Be sure to try these other roast recipes:

Sirloin Tip Roast in the Oven

BBQ Crock Pot Roast

Roast Beef Sandwich Recipe

Roast make the best meals because you can always through some vegetables in the pot or slow cooker and cook them up at the same time. Healthy, hearty, and delicious!

Beef Roast in the Dutch Oven Ingredients

My favorite part about a slow cooked beef roast is the bold beefy flavor that it yields. Pair it with some tender carrots and potatoes for a full course meal. Beef arm roast is delicious when cooked in the oven and sliced thin.

Ingredient check list:

• 3-4 pound beef roast (arm or chuck)
• olive oil
• onion
• garlic
• thyme
• oregano
• cumin
• salt and pepper
• carrots
• potatoes
• beef broth
• red wine ( optional, can always sub with extra beef broth.)

The Process for beef roast in the Dutch Oven

Step One

I like to start by browning the roast on the stovetop quick before adding in the rest of my ingredients. To do this, just heat up the dutch oven on the stove top and add in olive oil. Brown the roast for just about two minutes on each side. This helps to keep the roast extra flavorful. Once the roast is browned on each side, remove it from the pot. Then, cook the onions and garlic for a couple minutes.

Step Two

Add the roast back into the dutch oven on top of the onion and garlic. Pour in the beef broth and if you have it on hand, add some red wine. Smooth red wine cooks great with beef. The wine adds savoriness and sweetness to this dish.

Step Three

Season the dish with some thyme, oregano, cumin, salt and pepper. Then add in chopped carrots and some baby potatoes. Large potatoes chopped up also work just fine for this recipe. Top with fresh rosemary and parsley for added flavor.

Step Four

Now that all of your ingredients for this full course meal is inside the dutch oven, cover and it is ready to cook. The juices and seasonings keep the roast extra flavorful and tender as it cooks. Put in the oven on 350 degrees for one and a half to two hours. Cook time may vary depending on the size of the roast you use.

Test your roast for doneness

Cook times may vary depending on the type and size of roast that you choose to use. It is best to check doneness using a meat thermometer. Enter thermometer through the center of the roast without touching bone or fat. The roast is ready when the thermometer reads 5-10 degrees below desired doneness. Always allow the roast to rest for ten minutes before serving as the temperature will continue to rise.

Here is the guide I use for desired doneness:

• Rare- cool red center. Meat temperature 125-130 degrees F.
• Medium rare- cool red center. 135- 140 degrees F.
• Medium- warm pink center. 145 degrees F.
• Medium well- slightly pink center. 150 degrees F.
• Well done- little or no pink. 160 degrees F.

Roast Beef Leftovers

Roast beef leftovers are great for a packed lunch the next day. You can thinly slice the roast to make the best sandwiches. Great when served cold on bread. You can also reheat the roast and vegetables in a skillet on the stove top for a deliciously tender and flavorful repeat of dinner the night before. The leftovers will keep in the refrigerator for up to four days.

What to serve with beef roast in the dutch oven?

When you add potatoes and carrots into the dutch oven along with the beef roast you certainly have a meal all in it's own. This meal is extra filling so I doubt you will need to make up any additional sides. I sometimes serve it along with a slice of bread and some butter. This meal pairs great with a glass of red wine, as does any beef recipe!

I hope you enjoy making and serving this delicious beef roast!

Beef Roast in the Dutch Oven

Beef roast in the dutch oven is one of my favorite ways to serve a tender beef roast with vegetables. Roast beef and vegetables made in the dutch oven is healthy and easy. You can make this recipe entirely in one pot. Simple and hearty ingredients to make a full coarse meal all in one dish, what could be better?

• Dutch Oven

• 2 tbsp olive oil
• 1 3-4 lb beef arm roast
• 1 sm onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp thyme
• 1 tsp oregano
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 cups beef broth
• 1/2 cup dry red wine (can replace with more broth)
• 3 large carrots, chopped
• 8 sm baby potatoes, gold and red.
• 1 sprig fresh rosemary (optional)
• 1 stem/ leaf fresh parsley (optional)

• Preheat oven to 350 degrees.

• Heat olive oil in the dutch oven on the stove top. Brown roast on each side in the olive oil. This will only take about two minutes on each side. Remove the roast and set aside.

• Cook the onion and garlic in the dutch oven for about three minutes.

• In small bowl mix together the seasonings: thyme, oregano, cumin, salt, and pepper. Rub the arm roast with the seasoning blend on both sides. Place the seasoned roast back into the dutch oven on top of the onions and garlic.

• Add the broth and red wine into the dutch oven. Then, add the carrots and potatoes.

• Place one fresh rosemary sprig and fresh parsley on top. (optional)

• Cover the dutch oven with the lid and place on the lower rack in the oven. Bake for 1.5 to 2 hours. See notes. Cook time varies depending on the size of the roast.

• Allow the roast to cool before serving. Thinly slice and serve the roast with potatoes and carrots, enjoy!

Cook times may vary depending on the type and size of roast that you choose to use. It is best to check doneness using a meat thermometer. Enter thermometer through the center of the roast without touching bone or fat. The roast is ready when the thermometer reads 5-10 degrees below desired doneness. Always allow the roast to rest for ten minutes before serving as the temperature will continue to rise.

Here is the guide I use for desired doneness:

• Rare- cool red center. Meat temperature 125-130 degrees F.
• Medium rare- cool red center. 135- 140 degrees F.
• Medium- warm pink center. 145 degrees F.
• Medium well- slightly pink center. 150 degrees F.
• Well done- little or no pink. 160 degrees F.

Keyword arm roast,, beef roast,, chuck roast, dutch oven,, pot roast,, roast

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Source: https://newhartfordfarmco.com/beef-roast-in-the-dutch-oven/

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