When I think roast, I think of family Sunday dinners. Wearing my Sunday best, a linen table cloth, the “good dishes” on my momma’s table, and way too many conversations going on at once. But when I think of roast, I also think about how much time and effort it takes into making it taste good. So I set out to combine a traditional family recipe and a convenient recipe I found on The Pioneer Woman blog— the outcome is this Dutch Oven Roast.
Good enough for Sunday, simple enough for Tuesday.
Dutch Oven Roast
Heat oven to 275 degrees.
Peel carrots and chop into 1 inch pieces.
Heat 4 tbsp grapeseed oil in a dutch oven over high heat. Once the oil is hot, add the onion and saute for 2-3 minutes, stirring occasionally. Remove onions and set aside. Add the carrots to the same pot and cook for 1-2 minutes. Remove from pot and set aside with onions.
Generously season the roast with salt and black pepper. Sear the roast. Leave the roast on one side for approximately 1 minute before turning to each side.
Remove the roast after each side is seared dark brown. Set aside with veggies.
Add 2 tbsp whiskey (if desired) and 2 cups beef broth to the dutch oven to deglaze. Scrape the bottom if needed with a whisk.
Return the roast to the dutch oven. Add more broth if needed to cover the bottom half of the roast. Return carrots and onions, add fresh thyme to the roast. Cover and place in hot oven for 3-4 hours, until internal temp of 145 degrees.