Dutch Oven Kalamata Olive And Sundried Tomato Pot Roast Recipes

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

PAULA'S DUTCH OVEN POT ROAST

Steps:

• Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
• Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.

OLIVE AND SUN-DRIED TOMATO HALIBUT

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Pour the couscous into the pot.
• Add the broth and stir to coat the grains and spread them evenly in the pot. Arrange the halibut on top of the couscous.
• In a small bowl, mix the tomatoes, the sun-dried tomato oil, olives, capers, thyme, balsamic vinegar, and garlic. Spoon half of the mixture over the halibut, taking care that most of the oil goes directly on the fish so it doesn't dry out.
• Add the broccoli, then the bell pepper. Spoon the rest of the tomato mixture over all.
• Tuck the sprigs of rosemary among the vegetables.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 490
• Protein: 19g
• Carbohydrates: 32g
• Fat: 31g
• Cholesterol: 21mg
• Sodium: 121mg
• Fiber: 5g