DUTCH OVEN POT ROAST RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 3 hours 25 minutes
Prep Time 25 minutes
Cook Time 3 hours 0 minutes
Yield 20 servings
Number Of Ingredients 15
Steps:
- Cover pot roast with 3 slices of bacon and place in a Dutch oven coated with olive oil. Place the garlic cloves in the pot as well. Sear all 4 sides of the pot roast. After searing place 16 ounces of beef broth and 16 ounces of beer and water to top it off. Add the salt, pepper, white pepper, and cumin, to taste. Cover the pot and let it slow cook for about 1 hour. After an hour add bay leaves and whole black peppercorn. Let it slow cook for another hour. Lastly, add red potatoes, onion, crushed red pepper and cook for another hour.
OFF-OVEN ROAST BEEF RECIPE - NYT COOKING
Provided by Sam Sifton
Total Time 2 hours 30 minutes
Yield 4 to 6 main courses, with leftovers for sandwiches
Number Of Ingredients 6
Steps:
- Remove roast from refrigerator. Preheat oven to 500 degrees.
- In a small bowl, mix together salt, pepper, garlic, olive oil and red-pepper flakes to create a kind of paste. Rub this all over the roast. Place beef in a roasting pan or cast-iron skillet, fat-side up, and put in oven. Cook undisturbed for 5 minutes per pound.
- Turn off oven. Do not open oven door. Leave roast to continue cooking, undisturbed, for two hours.
- After two hours, remove roast from oven. Slice and serve alongside, ideally, a watercress salad, some skillet-fried potatoes and a small tureen of Henry Bain sauce.
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