DUTCH OVEN LONDON BROIL POT ROAST

DUTCH OVEN LONDON BROIL POT ROAST

from thefrayedapron.com
205 min

A pot roast should be a meal of convenience as much as flavor. A Dutch oven is the perfect vessel for searing and braising because you can go from the stovetop to the oven without dirtying another dish. This one pot meal is loaded with savory layers of flavor thanks to a beef broth-based braising liquid. Red wine and tomato paste lend just the right amount of acidity and sweetness. The sauce is so good, you can quickly thicken it and use it as a gravy with a mixture of equal parts cornstarch and water (a slurry).

Ingredients

  • London Broil (about 2 pounds)
  • 1 teaspoons Kosher salt (plus more to taste)
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 large yellow or white onion (sliced)
  • 4 garlic cloves (chopped)
  • 2 tablespoons tomato paste
  • ½ cup dry red wine (such as Merlot or Cabernet Sauvignon*)
  • 1 ½ cups beef broth
  • 1 ½ teaspoons Worcestershire sauce
  • 4 thyme sprigs
  • 2 rosemary sprigs
  • ½ pound baby carrots
  • 1 pound baby potatoes (a waxy variety such as new or yukon gold)
  • 2 teaspoons cornstarch
  • Parsley (chopped, for garnish)

Directions

  1. 1

    Season and sear the meat. Preheat the oven to 350F. Pat the London broil dry with a paper towel and set it on the inside of the Dutch oven lid. Season front to back with salt and pepper. Heat the olive oil in a medium 5-7 quart Dutch oven over medium-high heat. When the oil shimmers, set the meat inside and sear undisturbed until brown, about 5 minutes per side. Remove from the pot and set aside.

  2. 2

    Sweat the aromatics then deglaze with red wine. Reduce the heat to medium low. Add the onion and stir frequently until somewhat softened, about 3 minutes. Stir in the chopped garlic and cook just until fragrant, about 30 seconds. Immediately add the red wine to deglaze and help lift any of the brown bits. Stir and reduce wine a bit, about 30 seconds.

  3. 3

    Simmer, return the beef to the pot, and transfer to the oven. Add the beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary. Raise the heat to medium to bring the braising liquid to a simmer. Using tongs, transfer the beef along with any juices to the Dutch oven. Cover and braise in the oven for 1 hour 15 minutes.

  4. 4

    Add the vegetables and continue braising in the oven. Using oven mitts, remove the Dutch oven and arrange the carrots and potatoes around the meat. Season with salt and pepper. Cover with the lid and return to the oven to continue cooking until the meat is very tender and able to be pulled apart by a fork, about 1 hour 40 minutes. Transfer the meat and vegetables to a serving platter or portion onto serving plates.

  5. 5

    Make a slurry and thicken the sauce. In a small bowl or ramekin, stir the cornstarch with 1 tablespoon of water to make a slurry. Pour into the braising liquid, stir, and bring to a simmer to thicken. Ladle the gravy over the pot roast and serve with a sprinkle of parsley.