Friday, August 3, 2012

Dutchman's Roast Beef

Before I was married I worked at a restaurant that had delicious, succulent beef roast on their menu.
 I was hungry for a roast and also needed something that wouldn't need last minute attention so I decided to treat my family to this. I was also juicing fresh tomatoes which is really what made me think of this recipe in the first place. I guessed at some of the ingredients, and baked it long and slow like they do. It is tender and has a delicious flavor. We, most of us ☺, enjoyed it and there was not a speck of meat left! ☺

2½ lb. chuck roast
Coarse Kosher Salt
Freshly Cracked Pepper
Light Olive Oil
1 large Onion, thick sliced
2 Tablespoons Brown Sugar
Tomato Juice, enough to cover roast

Generously salt and pepper both sides of the roast and allow to rest at room temperature for about a ½ hour. Heat oil in a Dutch Oven and sear meat on all sides to seal in the juices. Remove to a plate and saute the onion rings until they are good and hot. Leave a few on the bottom and place one piece of roast (I cut mine in half to fit the pot) on them, sprinkle 1 tablespoon sugar over this and layer with more onions, beef, and sugar. Pour tomato juice over everything, enough to at least mostly cover it and bake, covered, @300° for 3 hours. Reduce heat to 275° until done, about 1-2 hours. I checked it several times and when it was finished I took it out of the oven and let it in the Dutch Oven till we were ready to eat. Because it's a cast iron it stays hot for a good while. 

The party's here!


  1. This looks incredibly delicious…would love to be eating it for my dinner tonight!!

  2. Looks delish!! I love a good pot roast.

  3. Absolutely delicious. When it cools off, I'm making this for sure.

  4. This sounds wonderful, I want to try this on my husband! Thanks for the recipe!

  5. Looks great, but we like real rare! I know, not everyone does. Good to have you be a part of Seasonal Sundays.

    - The Tablescaper

  6. It looks tender and flavorful... YUM!

  7. This sounds like a delicious, hearty, old fashioned dinner! I can see why there was none left!

  8. I am sure this roast is fabulous! Chuck roast has so much flavor and slow roasting it must make it just amazing! Thanks for sharing at ON THE MENU MONDAY!

  9. Thank you for linking up this week!