Ditch your Crock-Pot when it comes to beef roasts and forget the stringy, dry roasts you remember as a kid. Grab your enamel coated cast iron Dutch oven and change the way you think about roasts. This way of cooking beef roasts is super easy and will absolutely wow you when taste the results.
- 1-2 Beef roast(s), bone-in chuck, boneless chuck, top round- any will do
- Kosher salt
- Fresh cracked black pepper
- 2 tablespoons olive oil
- 1 onion diced
- 5 garlic cloves, minced
- 2-3 bay leaves
- 2 tablespoons Better Than Bouillon beef base
- 1 packet Lipton onion soup
- Pat your roast(s) dry
- Salt & pepper all sides (kosher salt and fresh cracked pepper make all the difference)
- Drizzle a little olive oil in the bottom of your Dutch oven, set to medium or medium-high, depending on how your stove cooks. You want a sear but you don't want to splatter oil all over your kitchen
- Sear your roast on ALL sides. If you're cooking more than one, do one roast at a time.
- Put roast(s) back in Dutch oven
- Toss in diced onion, garlic cloves, bay leaves, beef base, and onion soup packet
- Fill your Dutch oven with water up to about 1-2" BELOW the top of the roasts
- Take a spoon and mix in the seasonings a bit
- Cover with the lid and cook at 350 degrees for 2-3 hours.
Kosher salt and fresh cracked pepper make a huge different in cooking. You absolutely need a Dutch oven, it does not have to be enamel coated. Do not whatsoever skip the searing process.