Pot Roast · Dutch Oven
Sunday Dutch Oven Pot Roast
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Before you start
Gather your ingredients
Weights from USDA FoodData Central cup weights; counted things stay as counts.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for vegetable oil
Instead of vegetable oil
- Another neutral oil: The same amount. No difference.
- Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
- Light olive oil: The same amount. "Light" olive oil tastes mild.
Swaps for onions
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for tomato paste
Instead of tomato paste
- Tomato sauce or passata: 3 tbsp for each 1 tbsp paste. Lighter, fresher tomato flavor.
- Ketchup: The same amount. Sweeter and vinegary; fine for a tablespoon or two.
Swaps for dry red wine
Instead of red wine
- Beef or mushroom broth + red wine vinegar: The same amount of broth, plus 1 tbsp red wine vinegar per cup. Deep and savory; a little less fruity.
- Unsweetened grape, pomegranate or cranberry juice + broth: Half juice and half broth. Fruity and slightly sweet; good color.
- Non-alcoholic red wine: The same amount. Close in flavor; some are sweeter.
Cooking doesn't burn off all the alcohol: a dish simmered 15 minutes can keep close to half of it, and even after 2 hours some is left. Use an alcohol-free swap for anyone who avoids alcohol.
Swaps for beef broth
Instead of broth
- Vegetable broth: The same amount. Lighter and slightly sweeter.
- Chicken broth: The same amount. Richer and more savory; not vegetarian.
- Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
Swaps for worcestershire sauce
Instead of Worcestershire sauce
- Soy sauce + vinegar: 1 tbsp soy sauce + ¼ tsp vinegar + a pinch of sugar for each 1 tbsp. Savory and tangy, less complex.
- Vegan Worcestershire: The same amount. Very close, with no anchovies.
Swaps for fresh thyme
Instead of thyme
- Dried thyme: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Earthier and a little less bright, but dried thyme holds up well in soups, stews and roasts.
- Fresh oregano or marjoram: The same amount. Oregano is stronger; marjoram is sweeter and milder.
- Fresh rosemary: Half as much. Piney and stronger.
Swaps for cornstarch
Instead of cornstarch
- All-purpose flour: 2 tbsp flour for each 1 tbsp cornstarch. Sauces turn cloudy instead of glossy and a bit heavier.
- Arrowroot: The same amount. Very clear and glossy; can turn slimy in dairy sauces.
- Potato starch: The same amount. Thickens fast with a clear gloss; don't boil it long.
Cooking for an allergy? Check every label.
Swaps for fresh parsley
Instead of parsley
- Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
- Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
- Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.
Step 1 of 17
Heat the oven to 325°F with a rack in the lower third.
325°F
Step 2 of 17
Pat the roast dry and it all over with the salt and pepper.
season (how to season to taste)
Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoidStep 3 of 17
Heat the oil in a large Dutch oven over medium-high heat until it shimmers.
Step 4 of 17
Brown (how to brown)
Brown Cook food in a hot pan until its surface turns brown, which adds rich, roasted flavor. 1. Pat the food dry; for ground meat, let the pan get hot first.2. Add a little oil and spread the food in one layer.3. Leave it alone for a few minutes so the bottom browns, then turn or break it up.4. Work in batches if it won't fit in one layer.5. Pour off extra fat if the recipe says to. Done when: Most surfaces are brown, not gray, and the bottom of the pan has browned bits (they are flavor, not burn). Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Browned outside doesn't mean cooked inside: ground beef needs 160°F, poultry 165°F.How to brown meat and vegetables: mistakes to avoidStep 5 of 17
Turn the roast and brown the other side, then the edges briefly. Move it to a plate.
sear (how to sear)
Sear Brown the outside of meat or fish fast in a very hot pan for a deep, flavorful crust. 1. Pat the meat dry with paper towels and salt it.2. Heat a heavy pan over medium-high to high heat until very hot, then add a thin layer of oil.3. Lay the meat in, away from you, and leave it alone.4. Turn it once it releases easily and is deep brown, then brown the other side.5. Sear in batches so the pieces don't touch. Done when: There is a deep brown crust and the meat lets go of the pan on its own. Searing doesn't cook it through; finish to a safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Turn on the fan; a hot pan smokes.How to sear meat and fish: mistakes to avoidStep 6 of 17
Lower the heat to medium. Add the onions and cook, stirring, until they start to brown.
Step 7 of 17
Stir in the garlic and tomato paste and cook until the paste darkens a shade.
Step 8 of 17
Pour in the wine and from the bottom. until by half.
scrape up the browned bits (how to deglaze)
Deglaze Pour liquid into a hot pan and scrape up the browned bits stuck to the bottom, which hold a lot of flavor. 1. After browning, pour off all but a spoonful of fat.2. With the pan still hot, pour in wine, broth or water; it will sizzle and steam.3. Scrape the bottom with a wooden spoon or flat spatula until the brown layer dissolves.4. Let it bubble down, as the recipe says, into the base of a sauce. Done when: The bottom of the pan is clean and the liquid has turned brown and tasty. Safety: Take the pan off the flame before pouring in wine or spirits, and turn your face away from the steam.How to deglaze a pan: mistakes to avoidSimmer (how to simmer)
Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoidreduced (how to reduce)
Reduce Simmer a liquid uncovered so water steams off and the flavor and body get stronger. 1. Use a wide pan; more surface means faster reducing.2. Bring the liquid to a lively simmer, uncovered.3. Stir now and then and scrape the sides back in.4. Look at the level against the pan, or dip a spoon to check thickness.5. Salt at the end, since salt gets stronger as it reduces. Done when: The level has dropped by the amount the recipe says, and it is glossy and coats a spoon. How to reduce a sauce: mistakes to avoidStep 9 of 17
Stir in the broth and Worcestershire, add the thyme and bay leaves, and nestle the roast back in with its juices.
Step 10 of 17
Bring the liquid to a , cover the pot and move it to the oven.
simmer (how to simmer)
Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoidStep 11 of 17
Braise (how to braise)
Braise Brown food, then cook it slowly, covered, partly submerged in liquid until it is very tender. 1. Brown the meat well in a heavy pot and set it aside.2. Soften the onions and vegetables in the same pot.3. Pour in the liquid and scrape up the browned bits.4. Return the meat; the liquid should come about halfway up it.5. Cover and cook at a bare simmer on the stove or in a 300 to 325°F oven for hours. Done when: A fork slides in and twists with no resistance, and the meat pulls apart. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to braise meat and vegetables: mistakes to avoid325°F
Step 12 of 17
Take the pot out and arrange the carrots and potatoes around the roast, pushing them into the liquid.
Step 13 of 17
Cover again and until a fork slides into the beef with no resistance and the vegetables are tender. By then the beef is far past the safe 145°F (63°C).
braise (how to braise)
Braise Brown food, then cook it slowly, covered, partly submerged in liquid until it is very tender. 1. Brown the meat well in a heavy pot and set it aside.2. Soften the onions and vegetables in the same pot.3. Pour in the liquid and scrape up the browned bits.4. Return the meat; the liquid should come about halfway up it.5. Cover and cook at a bare simmer on the stove or in a 300 to 325°F oven for hours. Done when: A fork slides in and twists with no resistance, and the meat pulls apart. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to braise meat and vegetables: mistakes to avoid325°F
Step 14 of 17
Move the beef and vegetables to a platter and cover loosely with foil. Fish out the herb stems and bay leaves.
Step 15 of 17
Spoon off the fat from the top of the liquid. Bring the liquid to a on the stove over medium heat.
simmer (how to simmer)
Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoidStep 16 of 17
Stir the cornstarch and water together, it into the liquid and until the gravy thickens.
whisk (how to whisk)
Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoidsimmer (how to simmer)
Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoidStep 17 of 17
Pull the beef into large chunks, spoon the gravy over everything and sprinkle with parsley.
All done
Enjoy!
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