Perfect Pot Roast

Last year for my birthday I got a Le Creuset Dutch Oven. Yes, it was expensive, and yes it is worth every penny! This is my new go to pan, especially when it comes to fall and winter cooking. We love having  Pot Roast in the fall and my new dutch oven makes cooking it a breeze.

Here’s what you will need to make this recipe.

1 2-3lb roast (you can use whatever one your family loves)

2 stalks of celery

1 shallot diced

2 garlic cloves minced

6 garlic cloves crushed

1tsp. rosemary

1 tsp. dry mustard

1 tsp. thyme

1 bay leave

4 Onions cut into quarters

4 potatoes quartered

2 turnips quartered

1 C Pinot Noir (or any red wine you have on hand)

1/4 C olive oil

3 Tbsp. of Worcestershire Sauce

Preheat your oven to 400 degrees. Then over med-high heat sauté the minced garlic, shallots, bay leaf, celery, and 1/4 cup olive oil.


When they begin getting brown poor the red wine in the pan. Use a plastic spatula or wooden spoon to scoop up all the little bits stuck to the bottom of the pan.

Now its time to prepare that beautiful roast! In a tiny bowl mix your spices, and mix them together. Then rub them on the roast. Once that is done, I take one of my smashed garlic pieces and rub that on the roast as well. It ends up leaving behind a wonderful garlic flavor!


Put the roast in the pan and then cover it with the quartered veggies and pour 3 Tbsp. of Worcestershire sauce over everything.


Pop your pan in the oven for 45 minutes to 1 hour. I cook it covered for about half and hour and then I uncover it for the rest of the time so everything gets nice and crispy!





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