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! ☺


Ingredients:
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!
~Blessings!~


9 comments:

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

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

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

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

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  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

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

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

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  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!

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  9. Thank you for linking up this week!

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