Category: Dutch Oven

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Dutch Oven Sirloin Tip Roast

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Dutch Oven Sirloin Tip Roast


If you’re looking for a hearty, comforting meal that delivers deep, savory flavor, this Dutch Oven Braised Sirloin Tip Roast is an excellent choice. It’s a slightly leaner alternative to the classic chuck roast while still offering a rich, beefy taste complemented by aromatic vegetables and a silky gravy. With carrots, celery, potatoes, fresh rosemary, and a splash of Worcestershire sauce, this dish is the perfect combination of rustic charm and home-cooked satisfaction.

The braising method in a Dutch oven creates a tender roast with just enough structure to slice cleanly while soaking up all the rich cooking juices. While sirloin tip is naturally leaner than chuck, this cut still becomes wonderfully tender after a slow cook at 300°F. The vegetables cook beautifully with the broth, infusing it with sweetness and earthiness, while the rosemary adds a fragrant note that ties it all together.

This recipe shines for weeknight family dinners or weekend gatherings where you want something warm, filling, and sure to please a crowd. Plus, with the option to make a light, velvety gravy from the braising liquid, every slice of beef and every forkful of vegetables is coated in pure comfort. Serve it straight from the Dutch oven for a rustic presentation, and you’ll have a meal that feels classic yet polished.

Ingredients

  • 3 pounds sirloin tip roast
  • 4 carrots, peeled and chopped into chunks
  • 3 celery stalks, sliced into strips
  • 1 white onion, sliced into strips
  • 3 garlic cloves, minced
  • 2 russet potatoes, halved or quartered
  • 3 sprigs fresh rosemary (mince 1 sprig for vegetables)
  • 2 cups beef broth (or 1 can, ~14.5 oz, for a lighter gravy)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch (plus extra if needed)
  • ½ cup red wine (optional, to enhance depth of flavor during deglazing)

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Directions

Preheat oven to 300°F. Pat the sirloin tip roast dry with paper towels. Season generously with salt and pepper on all sides.


Heat a 6-quart (or larger) Dutch oven over medium-high heat. Add olive oil, then sear the roast for about 4–5 minutes per side until a deep brown crust forms. Transfer the roast to a plate and set aside.


Reduce heat to medium. Add sliced onion, carrots, and celery. Sauté for 8–10 minutes until onions are translucent and lightly browned. Stir in the minced garlic and minced rosemary. Cook for 1 minute, stirring to prevent burning.


Pour in ½ cup red wine (optional) or a small portion of the beef broth. Scrape the bottom of the pot with a wooden spoon to release any browned bits. Add Worcestershire sauce and rosemary sprigs. Bring to a gentle simmer.


Add the potatoes, then return the seared roast (and any juices) to the Dutch oven. Add the remaining beef broth. Cover with the lid and transfer to the oven. Braise for 3 hours at 300°F without opening the lid.


Remove the roast and vegetables. Tent the beef with foil to rest for 15 minutes. Bring the Dutch oven with braising liquid to medium heat on the stovetop. Mix 1 tbsp cornstarch with 1½ tbsp cold water and whisk into the liquid. Simmer for 5–10 minutes, stirring occasionally, until it lightly coats the back of a spoon. For a thicker gravy, repeat with an extra ½ tbsp cornstarch slurry.


Slice the roast against the grain or break into chunks for a pot roast-style presentation. Return the beef and vegetables to the Dutch oven, coating them in the gravy. Serve hot, directly from the pot or transfer to a serving platter.

Alternative Method:
For firmer vegetables, braise the roast for 2 hours before adding carrots and potatoes. After 2 hours, nestle the vegetables around the roast, cover, and continue braising for 1 to 1.5 hours until tender. This results in a slightly firmer vegetable texture while maintaining a fully tender roast.

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Dutch Oven Stuffed Green Peppers

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Dutch Oven Stuffed Green Peppers


Stuffed bell peppers are a classic comfort dish that brings together bold flavors and a satisfying, hearty texture. With a savory filling of seasoned ground beef, tender rice, and melted mozzarella cheese, these stuffed peppers are baked to perfection in a rich tomato sauce. The slight sweetness of roasted bell peppers perfectly balances the deep, savory flavors of the filling, making each bite irresistible.

This recipe takes things up a notch by incorporating Montreal steak seasoning for an extra punch of bold flavor, while fresh Roma tomatoes add a layer of natural sweetness and acidity. The peppers bake in a covered Dutch oven, locking in moisture and ensuring that each bite is juicy and tender. The final touch? A golden-brown layer of bubbly, broiled mozzarella cheese that adds the perfect amount of creaminess and depth to this already delicious dish.

Whether you’re making these for a weeknight family dinner or impressing guests with a comforting homemade meal, these stuffed bell peppers are sure to satisfy.

Ingredients

  • 1 pound ground beef
  • 6 bell peppers
  • 1 cup cooked rice
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 plum/Roma tomatoes, diced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon Montreal steak seasoning
  • 15 oz can tomato sauce
  • 8 oz mozzarella cheese, ball or shredded
  • 1 tablespoon olive oil (for sautéing)

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Directions

Cook 1 cup of rice according to package directions. Set aside. Preheat the oven to 350°F (175°C). Cut the tops off the bell peppers and remove the seeds and membranes. Dice the tops of the peppers (except the stems) to use in the filling.


Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped pepper tops and onion. Sauté for about 7 minutes until softened. Add the ground beef and break it apart with a wooden spoon. Cook until browned, about 5 minutes. Remove excess grease from the Dutch oven.


Add Italian seasoning, Montreal steak seasoning, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon black pepper to the beef mixture. Stir well. Stir in the diced tomatoes and cook for 2 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the cooked rice and tomato sauce, mixing well. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Remove from heat and transfer the mixture to a bowl.


Lightly coat the bottom of the Dutch oven with a thin layer of olive oil to prevent sticking. Place the bell peppers upright in the Dutch oven. Fill each pepper halfway with the meat mixture. Add a layer of mozzarella cheese (shredded or cubed), then continue filling until the peppers are full. If any meat mixture is left over, spread it around the peppers at the bottom of the Dutch oven. Sprinkle additional Montreal steak seasoning and Italian seasoning on top of the stuffed peppers. Cover the Dutch oven with a lid and bake for 45 minutes.


Remove the lid and top the peppers with sliced or shredded mozzarella. Return to the oven and broil for 1–3 minutes until the cheese is melted and golden brown. Let the stuffed peppers cool for 10 minutes before serving.

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Dutch Oven Pot Roast

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Dutch Oven Pot Roast

There’s nothing quite like the comforting aroma of a slow-cooked pot roast simmering away in a Dutch oven, filling the home with warmth and anticipation. This Dutch Oven Pot Roast recipe takes a humble chuck roast and elevates it to perfection with a medley of fresh vegetables, herbs, and rich, flavorful broth. Using a classic combination of carrots, celery, onions, garlic, and Yukon gold potatoes, each bite is packed with layers of hearty goodness.

The chuck roast is seared to lock in its juices, then gently braised with fresh thyme, rosemary, and a savory mix of beef broth, Worcestershire sauce, tomato paste, and a splash of red wine. The slow-cooking process allows the meat to become tender and fall-apart delicious while the vegetables soak up the rich flavors of the broth.

The red wine adds a touch of sophistication and depth, while the cornstarch thickens the broth into a luscious gravy. Whether you’re gathering with family for Sunday dinner or preparing a special meal for guests, this Dutch Oven Pot Roast is a crowd-pleaser that brings comfort to the table.

Ingredients

  • 3 pounds chuck roast
  • 6 carrots
  • 3 stalks of celery
  • 2 yellow onions
  • 3 garlic cloves
  • 1 pound Yukon gold or baby gold potatoes
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 cups beef broth
  • 1 tbsp worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1/3 cup red wine cab
  • 1 tbsp cornstarch

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Directions

Slice the onions and celery into strips, then mince the garlic. Chop the carrots into bite-sized pieces and halve the Yukon gold potatoes. Pat the chuck roast dry with paper towels and season generously with salt and black pepper on all sides.


Preheat your oven to 300°F.


Heat a 6-quart (or larger) Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and heat until shimmering. Place the seasoned chuck roast into the hot oil and sear each side for about 5 minutes, until a deep brown crust forms. Once browned, remove the roast from the pot and set aside on a plate.


Reduce the heat to medium and add the sliced onions and celery to the Dutch oven. Stir frequently and cook for around 10 minutes, or until the onions become translucent and begin to brown. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.


Pour in the red wine and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the beef broth and tomato paste until fully incorporated. Add the sprigs of fresh thyme and rosemary, bringing the mixture to a simmer.


Place the seared chuck roast back into the Dutch oven, ensuring that it is nestled into the broth. Pour in any juices that have accumulated on the plate. Cover the Dutch oven with a lid and transfer it to the preheated oven.


Braise the roast in the oven for 1 ½ hours. Then, add the chopped carrots and halved potatoes to the Dutch oven, arranging them around the roast. Cover and return to the oven to cook for an additional 2 ½ hours, or until the meat is fork-tender.


Once done, remove the Dutch oven from the oven and transfer the chuck roast and vegetables to a serving dish. Cover the dish with foil to keep everything warm.


Place the Dutch oven on a medium-low burner. In a small bowl, create a slurry by combining 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir the slurry into the remaining juices in the Dutch oven. Cook, stirring continuously, until the liquid thickens into a gravy (about 3-5 minutes). If the gravy doesn’t thicken, repeat the slurry process until the desired consistency is reached.


Slice the chuck roast or you can break it apart with tongs and coat it with the gravy in the dutch oven. Serve it alongside the carrots, celery, and potatoes. Drizzle with the gravy and enjoy!

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Dutch Oven Chicken Noodle Soup

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Dutch Oven Chicken Noodle Soup

This timeless recipe, simmered to perfection in a dutch oven, is a celebration of wholesome ingredients and robust flavors that will transport you to a place of cozy contentment.

Picture this: succulent chicken breasts and thighs, gently simmered in a rich broth alongside a symphony of aromatic herbs — sage, thyme, rosemary — infusing every spoonful with a fragrant melody. The foundation of this soup is built on the classic trio of carrots, celery, and onions, creating a harmonious base that imparts both flavor and nutritional goodness.

As the soup simmers in the dutch oven, the kitchen will be filled with the enticing aroma of garlic, a key player in enhancing the savory notes of this comforting creation. But the star of the show isn’t just the simmering broth; it’s the addition of hearty egg noodles that turn this soup into a truly satisfying meal.

Whether you’re seeking solace on a chilly evening or looking to share a heartwarming meal with loved ones, our Dutch Oven Chicken Noodle Soup is the answer. It’s more than just a dish; it’s a bowlful of comfort and a reminder that the simplest ingredients, when handled with care, can create magic on your taste buds.

Ingredients

  • 2 bone in skin on chicken breasts
  • 2 bone in skin on chicken thighs
  • 8 cups (two 32 oz boxes) chicken broth
  • 6 carrots
  • 3 stalks of celery
  • 1 yellow onion
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 sprig sage
  • 6 garlic cloves
  • 2 – 3 cups egg noodles

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Directions

First, dice the onion, carrots and celery, then mince the garlic.



Preheat a 6 quart (or larger) dutch oven over medium high heat. Add olive oil to the dutch oven and when the oil is hot, place the chicken breasts in the pot skin side down. Sear the chicken for 3 minutes, then flip the breasts and place them meat side down. Sear for another 3 minutes then sear the sides for 3 minutes each. Remove the chicke breasts then sear the chicken thighs skin side down for 3 minutes, then flip thighs and place it meat side down. Sear for another 3 minutes then remove the chicken thighs.


Reduce the heat to medium. Add the diced onion, chopped carrots, and celery then cook for around 10 minutes. Once the onions become translucent or start to brown, add the garlic rosemary, thyme, and sage. Cook for another minute then add 1 cup of chicken broth to deglaze the pot. Use the wooden spoon to break off any brown bits on the bottom of the pot. Add the remaining broth and place the chicken back in the pot. Increase the heat to medium high until the soup reaches a boil.


Reduce the heat to a simmer on medium low then place the lid on the dutch oven. Cook for 30 minutes or until the carrots are soft and the chicken breasts are at least 165F. Remove the chicken from the dutch oven including any bones or skin that may have fallen off. Remove any sprigs of rosemary, thyme, and sage.


Carefully remove the skin and bones from the chicken meat and shred the meat.


Add the noodles then bring the soup to a low boil. Cover with the lid and cook for 15 minutes or until the noodles are tender. Place the meat back into the dutch oven after the noodles are done cooking. Reduce the heat to low and allow the chicken to warm up for 5 minutes before serving.


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