Dutch Oven Pot Roast Tips
What kind of pan should I use?
We recommend using a Dutch oven. This vessel is large enough to hold the meat and vegetables. Plus, if you’re using a cast-iron Dutch oven, you can cook on the stove and bake in the oven without having to change pans. If you're in the market for a Dutch oven, these are our picks for every price point and style.
What’s the best cut of meat for this recipe?
We suggest using a boneless beef chuck-eye for this Dutch oven pot roast. Chuck is the ideal cut for this type of low-and-slow braising because it has plenty of marbling and collagen. This translates to tenderness and flavor! Brisket is a good choice, too. Very lean cuts like rump and round roasts will work but will not be nearly as moist and fall-apart tender.
How do you tie a pot roast for cooking?
Tying, or otherwise known as trussing, a Dutch oven pot roast is quite simple! Tie the kitchen twine around one end of your roast with a square knot, then press your string an inch or so up the roast's length. Hold the twine in place with one hand and wrap around the roast with the other, looping back through the string you've pressed down. Continue to the other end, then turn to loop through the string on the other side. If you're out of twine, unflavored dental floss will do in a pinch. Need additional practice? Learn how to truss a chicken
How do you shop for good parsnips?
When shopping for good parsnips, resist the temptation to buy the biggest ones! Small or medium parsnips will have a milder, sweeter taste and a tender texture. Here are more of our favorite ways to cook with parsnips
What kind of red wine should I use for this recipe?
For this recipe, a dry cabernet sauvignon will do the trick. Cabernet sauvignon will add a full-bodied richness to this dish. Out of all red wine types
, it's a must-have for meat dishes. The recipe only calls for one cup, so save the rest of the bottle to sip with your supper.