Dutch Oven Pot Roast Tips
What kind of pan should I use for pot roast?
We recommend using a Dutch oven. This vessel is large enough to hold the meat and vegetables. Plus, if you’re using a cast-iron Dutch oven, you can cook on the stove and bake in the oven without having to change pans. If you're in the market for a Dutch oven, these are our picks for every price point and style
What's the best cut of meat for pot roast?
We suggest using a boneless beef chuck-eye for this Dutch oven pot roast. Chuck is the ideal cut for this type of low-and-slow braising because it has plenty of marbling and collagen. This translates to tenderness and flavor! Brisket is a good choice, too. Very lean cuts like rump and round roasts will work but will not be nearly as moist and fall-apart tender.
How do you tie a pot roast for cooking?
Tying, or otherwise known as trussing, a Dutch oven pot roast is quite simple! Tie the kitchen twine around one end of your roast with a square knot, then press your string an inch or so up the roast's length. Hold the twine in place with one hand and wrap around the roast with the other, looping back through the string you've pressed down. Continue to the other end, then turn to loop through the string on the other side. If you're out of twine, unflavored dental floss will do in a pinch. Need additional practice? Learn how to truss a chicken
How do I make pot roast more flavorful?
Browning the chuck meat and using beef broth and other seasonings all add delicious flavor to this recipe. If you want to make your pot roast even more flavorful, try adding other classic ingredients like Worcestershire sauce, soy sauce or Dijon mustard. These unique pot roast ideas
will give you some inspiration.
How do I store pot roast?
You can store leftover pot roast for three to four days when stored in an airtight container in the fridge. Here are some other Dutch oven recipes
you should have on hand. Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor