A dutch oven from Le Crueset. These kitchen devices are phenomenal and a staple of every food show I watch. When Macy's featured a sale price 160 dollars lower....
And I got to use it for the first time this past Sunday with a basic but incredibly delicious pot roast courtesy of Valerie Bertinelli. Now it helps to use the same dutch oven I have, but, realistically, any one will do. Especially if it holds 6 or 7 quarts.
First, preheat your oven to 300 degrees.
Heat some oil. Now, with 2 pounds of chuck roast that has been salted and patted dry, add it to the dutch oven and sear it on both sides. About 7 minutes per side. Remove to a plate.
Add a little more oil and throw in 3 carrots sliced in 1/4 inch pieces. One onion sliced. And a pint of sliced porcini mushrooms. Saute it all with some Kosher salt.
After five minutes, pour in one bottle of white wine. You can use red, too. Let this all come to a boil. Stir frequently to deglaze the flavor off the bottom of the pan. Add the meat back. Pour in one cup of chicken broth.
Put the dutch oven covered into the oven and let it go for about ninety minutes.
Slice up about 1 1/2 pound of Yukon Gold potatoes. Make the pieces about 1/4 inch thick.
Add the potatoes to the dutch oven. While you're at it, flip the meat.
Let this all cook for another 45 minutes.
You're welcome. And oh, by the way, that pot cleans easily with soap and water.
Dinner last night: What else...leftover pot roast.
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