How to make Pot roast in a Dutch oven | Staub VS Le Creuset

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Preheat oven to 300 degrees.

Cut beef chuck in half, weighing approximately 2.238 pounds each.

Season both roasts with 2 teaspoons of salt and 0.5 teaspoon of pepper.

Brown the beef in the Le Creuset and Staub Dutch ovens over medium heat to build fond.

Chop onions and carrots for mirepoix; add garlic later.

Add oil to each pan to sauté onions and carrots after browning the meat.

Add garlic, thyme, and bay leaf to the pan after sautéing vegetables.

Stir in 2 tablespoons of tomato paste and cook on medium-low heat to caramelize sugars.

Add 1.5 cups of red wine to deglaze the pan, scraping up fond.

Increase heat to medium to simmer and cook off some alcohol from the wine.

Add 2 cups of beef broth and 0.25 cup of lower sodium soy sauce to each pot.

Return the browned meat to the pots, ensuring liquid comes halfway up the sides.

Cooking Techniques

Equipment Needed

Spice Level: