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Pot Roast Dinner

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Fancy Pot Roast on a plate

Description

A soothing Pot Roast Dinner Recipe that will bring you delicious comfort at the end of your day. Dantastic flavor from Chef Justice Hunter.

Ingredients

  • 3 lb chuck roast,
  • Dan-O’s Original Seasoning,
  • 3 tbsp high smoke point oil,
  • 2 tbsp sliced garlic,
  • 1 tbsp tomato paste,
  • 1/4 cup whole wheat or all purpose flour,
  • White wine,
  • 1 tbsp beef bouillon paste,
  • 32 oz carton of low sodium chicken stock,
  • 2 1/2 cups thickly chopped sweet onions,
  • 1 cup thickly chopped peeled carrots,
  • 3-4 thickly chopped celery stalks,
  • Fresh thyme,
  • Sage,
  • Baby potatoes,
  • 1 tbsp balsamic vinegar,
  • Spicy Dan-O’s Seasoning

Prep Time

10 Mins

Cook Time

3 hours

Serving Size

3

Instructions

  1. Pat dry a 3 pound chuck roast with paper towels. Season it heavily with Dan-O’s original then set aside. 
  2. To a preheated medium high heat dutch oven add 3 tbsp high smoke point oil. If it smokes that means it’s hot enough.
  3. Sear each side for 20 seconds to 1 minute being extra careful not to burn anything into the bottom of your pot. If you don’t get a perfect sear that’s totally fine. Remove your beef chuck roast and set aside.
  4. Reduce the heat to medium and add in 2 tbsp sliced garlic. Sauté for 30 seconds.
  5. Add 1 tbsp tomato paste then sauté that as well for 30 seconds.
  6. Add 1/4 cup whole wheat or all purpose flour and sauté again for only 30 seconds to destroy the raw flour taste.
  7. Deglaze that pan with just enough of your favorite white wine to cover the bottom.
  8. Stir gently with a wooden spoon to scrape all that beautiful flavor off the bottom. (That’s why it’s important not to burn your sauce.)
  9. Stir in 1 tbsp beef bouillon paste and deglaze with a 32 oz carton of low sodium chicken stock.
  10. Carefully add 2 1/2 cups thickly chopped sweet onions (I used Vidalia), 1 cup thickly chopped peeled carrots, and 3 to 4 thickly chopped celery stalks. Drop in a few sprigs of fresh thyme and sage.
  11. Slap a lid on and then transfer to a 350 Fahrenheit oven for 30 minutes.
  12. Remove and add 3 cups of relatively same sized baby potatoes, 1 tbsp balsamic vinegar, then sprinkle over some Dan-O’s spicy for extra flavor points.
  13. Replace lid and cook your veggies for 1 hour longer then remove them to a bowl using a slotted spoon. Leave as much of the liquid behind as you can.  (No need to try and keep them warm.) Lid back on then cook for 1 – 1.5 more hours checking every 30 minutes until it’s as tender as you prefer it.
  14. Once it’s done, add back those flavorful vegetables and dinner is served!

Contributed by Chef Justice Hunter

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