Perfect Dutch Oven Pot Roast {From Frozen to Falling Apart}
I LOVE my instantpot- no two ways about it. However...nothing browns a roast quite as good as a dutch oven. That slow roasting, caramelization...it just cant be beat. Remembering to thaw a roast ahead of time though...whose got time or fridge space for that? Thats why I tested it out from a frozen solid roast many times, and I'm here to tell you this works awesome!
Ingredients
- 1 tablespoon dried oregano sub thyme or rosemary
- ½ teaspoon pepper flakes spicy or mild
- 1 teaspoon ground cumin sub 1 tablespoon cumin seeds
- 3 tablespoons sugar sub 2 tablespoon honey or maple syrup
- 2 cloves garlic sub 1 teaspoon dried garlic
- 3 tablespoons balsamic sub apple cider vinegar or red wine vinegar
- 3 tablespoons ketchup
- 1 cup water
- 3-4 lb frozen OR thawed beef or pork roast blade roast, chuck roast, picnic roast, shoulder roast, something for slow cooking
- salt and pepper
- 1 large onion, sliced into big rings
- potatoes optional
- carrots or other root vegetables optional
Instructions
- Preheat oven to 300F
- In a 4-6 qt dutch oven, mix everything but the roast, salt and pepper.
- Salt and pepper the roast.
- Roll the roast in the dutch oven spice mix.
- Put onions on top of the roast.
- Fill up the pot as much as you want with potatoes, onions or other root vegetables.
- Put lid on and tuck the pot into the oven for 5 hrs if the roast is frozen or 3 if its thawed. Because its such a low and gentle temp, this can extend another hour or two without any ill effects. Or turn the oven off and leave it until you're ready to eat dinner.
Video
Nutrition
Calories: 467kcalCarbohydrates: 15gProtein: 44gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 156mgSodium: 258mgPotassium: 834mgFiber: 1gSugar: 10gVitamin A: 136IUVitamin C: 3mgCalcium: 65mgIron: 5mg
Tried this recipe?Let us know how it was!