Christmas Pot Roast Cookout

Name: Christmas Pot Roast Cookout
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: American
Ingredients: 4-5 pound chuck roast; Kosher salt; Freshly ground black pepper; Smoked paprika; 2 tablespoons olive oil; 2 tablespoon unsalted butter; 2 yellow onions peeled and quartered; 8 carrots washed and peeled or unpeeled, cut into 3-inch pieces; 1 cup red wine; a nice Merlot or Cabernet Sauvignon not a red wine vinegar or cooking wine; 2-3 cups beef broth; 2 sprigs fresh rosemary; 3 sprigs fresh thyme

17 steps

Prep:20minCook:4h

A tasty Christmas supper recipe for your dutch oven.

Updated at: Thu, 17 Aug 2023 10:02:03 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories1218 kcal (61%)

Total Fat86.4 g (123%)

Carbs16.8 g (6%)

Sugars8.4 g (9%)

Protein78.3 g (157%)

Sodium967.1 mg (48%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 poundchuck roast

kosher salt

freshly ground black pepper

smoked paprika

2 tablespoonsolive oil

2 tablespoonunsalted butter

2yellow onions

peeled and quartered

8carrots

washed and peeled or unpeeled, cut into 3-inch pieces

1 cupred wine

a nice merlot or cabernet sauvignon not a red wine vinegar or cooking wine

2 cupsbeef broth

2 sprigsfresh rosemary

3 sprigsfresh thyme

Instructions

Step 1

Heat oven to 275°F.

Step 2

Remove roast from the fridge 30 minutes before cooking. Generously season the roast with kosher salt, freshly ground black pepper and smoked paprika. Set aside.

Step 3

Heat a Dutch oven over medium-high heat; add olive oil and butter.

Step 4

Place the roast in the oven and don’t touch it for 3 minutes (or until it has a good sear). Flip the roast over and sear on the opposite side. Transfer the roast to a platter. Set aside.

Step 5

If needed, heat more oil in the Dutch oven before adding the vegetables. Once the oil is hot, add prepared onions (cut side down) and carrots.

Step 6

Cook until the vegetables have caramelized.

Step 7

Turn the heat to medium-low and slowly pour the wine in the pan.

Step 8

With a wooden spoon/spatula, scrape the bits of cooked bits off the bottom of the pan to deglaze it. This ensures that great flavor is added back into the roast while it cooks.

Step 9

Place the roast back in the pot, and pour the beef broth over it.

Step 10

Place the herbs on top of the beef, cover the pot with the lid and roast for 3-4 hours or until it is fork tender.

Step 11

Transfer the pot of beef to a cooling rack and carefully remove the lid. (Remember hot steam has built up inside.)

Step 12

Transfer the roast to a platter with rimmed sides.

Step 13

Remove the rosemary and thyme stems.

Step 14

To make the gravy, use a hand blender (immersion blender) to purée the cooked vegetables and remaining pot juices until the desired consistency is achieved. The gravy is delicious completely smooth or left with a little texture. If a hand blender isn’t available, a countertop blender can be used, but allow the pot juices and vegetables to cool 30 minutes before processing. Be extremely careful with the hot liquid and purée the gravy in small batches. The gravy can be reheated when ready to serve.

Step 15

The roast can be pulled apart in large chunks.

Step 16

Serve the roast with the gravy on the side, so each guest can add their own.

Step 17

Roasted carrots and potatoes are the perfect sides.