This is a sponsored conversation written by me on behalf of Meijer. The opinions and text are all mine.
This mouthwatering Dutch oven pot roast features tender shredded beef swimming in a luxurious rosemary infused sauce, and it can all be made in one pot!
The holidays can be a magical time of year, creating lasting memories with family and friends, however, it can also be an equally stressful time of year. One of my favorite ways to de-stress is to craft something delicious in my kitchen. Relaxing in front of the stove with my favorite tunes bellowing from the nearby speakers is my nirvana. Seriously, it is better than watching TV, for me. Contrarily, it is my overly complicated TV that stressed me out!
Though relaxing for myself, the idea of holiday cooking is often the trigger of stress for many others. Add on top of that, menu planning, grocery shopping, and buying presents – it is easy to see why the holidays become more ‘humbug’ than ‘ho ho ho’. Well, I am going to show you how to rock this holiday season without the needless stress! Oh and don’t worry, I also got you covered with this phenomenal Dutch oven pot roast recipe I got from my friends at Certified Angus Beef.
Meijer Home Delivery
If the holidays have you running like crazy, step back, take a break, and let others help you with the work. Don’t worry about sacrificing time with visiting friends and family when you take advantage of Meijer Home Delivery. Simply download the shopmeijer app on your smartphone, place an order for all of the items on your shopping list and get them delivered in as little as one hour, and if you are out and about running errands, you can choose store pickup instead!
Dutch Oven Pot Roast
When you are creating your Meijer shopping list, don’t forget to include the ingredients for this easy Dutch oven pot roast. This recipe was developed by the folks at Certified Angus Beef, and it is absolutely packed with flavor! This recipe is easy on the cleanup too since a Dutch oven can be used for searing on the stovetop and braising in the oven.
What is an English Roast
An English roast comes from the cow’s shoulder. This hard-working muscle is an initially tough cut of meat that is perfect for braising and stews. As the English roast cooks it will slowly render into an exceptionally tender roast, with plenty of moisture from the rendering fat. It is perfect for creating a memorable pot roast.
Every great roast starts with a great cut of meat. You can find a Certified Angus Beef English roast at your local Meijer store. If you don’t see it at the meat counter, just ask one of their meat experts and they will be happy to cut it for you if needed.
If the holidays have you running around so much that you cannot fathom when you will have time to cook, don’t stress out about that either! Meijer stores are offering a full ham dinner, complete with all of the fixings for only $49.99 this holiday season! Everything is cooked for you, all you need to do is heat it up and make sure to place your order by December 23rd!
Dutch Oven Pot Roast
- 3 1/2 pounds English Roast
- 1 tablespoon Kosher Salt
- 2 teaspoons fresh ground Black Pepper
- 2 tablespoons Cooking Oil
- 1 Onion (chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Flour
- 1/4 cup Tomato Paste
- 2 cups Unsalted Beef Stock
- 2 tablespoons Worcestershire sauce
- 1 sprig Rosemary
- Preheat oven to 300 degrees.
- Liberally dust roast with salt and pepper and pour cooking oil into Dutch Oven set to medium-high heat. Place roast in hot oil and sear on each side until browned.
- Remove roast from Dutch oven and set aside on a plate.
- Place chopped onions in Dutch oven (adding more oil if needed) and saute until tender and browning. Add minced garlic and cook for 1-2 minutes longer.
- Stir in tomato paste and flour along with beef stock and Worcestershire sauce. Scrape any brown bits from the bottom of the pot.
- Return roast to Dutch oven, cover with lid and place in the oven for 3 hours.
- After three hours turn the roast and add rosemary sprig. Return to oven for an additional hour, or until tender.
- Remove roast and set on a cutting board, tented with foil, and set Dutch Oven on the stovetop. Remove the rosemary sprig and skim fat, then bring juices to a boil and reduce the liquid to thicken into a sauce. Taste for salt and adjust as needed.
- Slice the roast against the grain or shred as desired. Serve with thickened liquid from pot.
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