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Step 1: Sear chuck roast. Heat Dutch oven: Place cast iron Dutch oven on stove and heat over medium high heat. Add a bit of oil. When both the pan and oil are extremely hot, add seasoned chuck roast. Sear meat: Allow the chuck roast to sizzle in the hot Dutch oven for a good 10 minutes on each side.
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Preheat the oven to 325F. Season the roast on both sides with 1 ½ teaspoons salt + ½ teaspoon black pepper. Add the oil to a 5 to 6-quart Dutch oven over high heat. Once the oil is shimmering hot, add the roast and sear for about 2 to 4 minutes per side, flipping once. Remove from the heat.
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Nestle the potatoes and carrots on the sides of the roast. Place fresh herbs on top of beef roast, if using. Place the lid on the Dutch oven pot and transfer it to the preheated oven. Bake chuck roast in oven at 300ºF for at least 3½ hours, checking the fluid level at 2 hours. Add more water if needed.
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Heat a tablespoon of olive oil in the Dutch oven over medium-high heat, and then place the roast in the Dutch oven. Cook the roast for 3-4 minutes per side, or until it is browned. Then, add the onions, carrots, and garlic to the Dutch oven, and cook for an additional 5 minutes. Pour in the beef broth, and then place the Dutch oven in the oven.
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Preheat oven to 300F. Heat oil in a large dutch oven over high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes a side). Remove roast and set aside. Add chopped onion to drippings in pot and reduce heat to medium. Saute onions until soft, about 5 minutes.
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Add onions to the bottom of the dutch oven. Then, return the browned roast to the dutch oven, placing it on top of vegetables. Add garlic clove, thyme, rosemary, and bay leaves over the top of the roast. Add enough beef broth to cover the top of the vegetables and at least halfway up the side of the roast. Step 4: Bake Chuck Pot Roast
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Place the Dutch oven over medium-high heat and add a couple of tablespoons of cooking oil. Once the oil is hot, carefully place the roast in the pot and let it sear on all sides until it develops a beautiful golden-brown color. This step helps lock in the juices and enhances the overall taste and texture of the roast.
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Last updated: 01/03/2024 Alright, folks! Gather around because today we're diving into the world of Dutch Oven Chuck Roast, and let me tell ya, it's like a flavor explosion in your mouth! I stumbled upon this culinary magic when I was trying to impress my friends with a home-cooked meal.
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Preheat oven to 300-degrees. Heat the oil in a large Dutch oven over medium/high heat. Season the chuck roast with 1½ teaspoon salt and ½ teaspoon pepper and sear it well on both sides. Remove the roast to a plate. Reduce the heat under the Dutch oven to medium-low. Add the onion, green pepper, bay leaves, wine, and beef stock or broth to the.
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Bake. Season with salt and pepper, cover the Dutch oven, and bake in a 275°F oven for 2 hours. Add the Potatoes. While the beef is in the oven, peel and dice the potatoes. After 2 hours, add the potatoes to the pot, mixing them into the liquid. Finish Baking.
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What Is Chuck Roast? A big chunk of beef from the shoulder region is called a chuck roast. When cooked correctly, it is renowned for being incredibly juicy and soft, making it ideal for pot roasts that fall off the bone.
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Preheat oven to 350 degrees F. Place chuck roast in dutch oven. On the stove, sear sides over medium heat with a dash of oil. (If cooking over a campfire, cut beef into cubes ahead of time and sear as directed.) Add chili seasoning packet, diced tomatoes, peppers, onions, cilantro, garlic and chipotles (optional).
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Then, in a large enough dutch oven, add the oil and heat it. Sear the chuck on all sides, until a deep brown crust forms. Remove and set aside. Add the sliced onions and salt for the onions. Soften for a few minutes. Combine the spices together and add to the onions, continue to cook for 4-5 minutes.
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Brown Chuck Roast - Heat up the dutch oven with the oil. Pat dry the chuck roast and season liberally with salt and pepper. Add to the hot pan and sear on all sides so they are brown. Brown Veggies - Remove the roast and set aside. To the same pot, add the veggies and cook for a few minutes to get them a little brown on the edges as well.
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Preheat oven to 300 degrees F. Season both sides of the roast with salt and pepper. Heat coconut oil or lard over medium-high heat in the dutch oven. Using tongs to rotate the roast, sear chuck roast on all sides until golden brown. Remove the dutch oven from the stovetop. On a cutting board, chop and dice potatoes.
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Preheat the oven to 275 degrees F. Generously salt and pepper the chuck roast. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning.