Le Creuset sent me some wonderful products to try recently. I about died and went to heaven when I saw they had sent one of their world-famous French Ovens. I've been imagining the succulent pot roast I could make ever since I spied that bright yellow enamel in the box.
Le Creuset's French Ovens are special for their bright colors and high quality. My friend Marnie's parents have a French Oven they received for a wedding gift about 30 years ago! It still looks like it came just off the shelf. So if you take care of these things, they will last practically forever.
From high temperature searing on my stove top, to slow cooking in my oven, this French Oven is my dream come true. You won't believe it when you taste this delicious pot roast, complete with vegetables.
- Pot roast recipe
- 3-5 lb beef roast
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 onion, cut into fourths
- 6-7 carrots, cut into two inch slices
- about 3 cups beef broth
Be very careful with the French Oven if you have a glass top stove. Don't drag it across the top, as it will scratch the surface of your stove top. Cooking with a French Oven is a bit different than normal cookware; it heats up very quickly, and stays hot evenly. Bring your French Oven up to medium heat, and add the olive oil and butter. Melt the butter.
Add the onion and cook until glossy and slightly brown. Scoop out the onions and set them aside. Add the carrots to the pot. Cook those for about five minutes and scoop those out too. Set them aside and place the roast in the hot pan (don't wash it). Sear each side for about a minute. This adds tons of flavor.
After searing, take the meat out and set aside. Add about a cup or so of beef broth and use a whisk to scrape up the little bits off the bottom. This is called deglazing. Le Creuset sent a special Balloon Whisk. Their utensils are specially made not to scratch or leave marks on the French Ovens. This was great to get off the little bits on the bottom.
Once the pan is deglazed, add the meat back into the pot and surround it with the onions and carrots. Add about two more cups of beef broth, or until the meat is almost covered.
Cover the French Oven and place in your oven. Slow cook at 275 degrees for about 2-3 hours. If you have a larger roast, it may take 3-4 hours.
When done, remove carrots and onions and place them in a dish. Cover them with aluminum foil and set aside. Place the roast on a platter and also cover with aluminum foil until ready to serve. The meat and veggies should stay warm up to a half an hour this way.
Continue on to pot roast part two: Homemade beef gravy recipe... (don't be intimidated, you can do it)
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