I’ve always been a big fan of this classic and easy Rib Roast in a dutch oven. I’ll cook up to a 3 pound roast in a 5 quart Le Crueset Oval Dutch oven, it cooks faster than my trusty slow cooker and serves up beautifully. Tossing the vegetable with a bit of balsamic and olive oil makes a beautiful glaze on the vegetables.
A bone-in rib roast is elegant, but I always choose boneless because with only two people I’d need to cook one rib and then it’s really a chop, not a roast! Since I’m cooking for two people and we both love leftovers (think cold roast beef sandwiches) that 3 pound roast really provides.
Cooking in a dutch oven the meat is juicy and potatoes don’t turn to mush. The pan juices make a wonderful gravy. The complete meal is made in one pot, how great is that.
During the holidays I buy several jars of Cranberry relish from Williams Sonoma to use it all year long. The cranberry relish will add a little extra zing to this rib roast.
- 3 pound rib roast
- 2 tablespoons olive oil
- 1/2 cup beef broth
- 1.2 onion, sliced
- 5-6 peeled garlic cloves,
- 1/2 tablespoon balsamic vinegar
- 2 carrots, sliced inch thick
- 10-12 baby potatoes, whole
- 1 small red yam, slice thick
Preheat oven to 300 degrees
Place roast on a shallow baking sheet and sprinkle salt, pepper and Worcestershire sauce and set aside while you prepare the vegetables.
In a large bowl toss the potatoes, carrots and yam with the balsamic vinegar and 1 tablespoon of olive oil and set aside.
Heat 1 tablespoon of olive oil in a 5 quart oval dutch oven.
Trabsfer roast to 5 Quart Dutch Oven and brown roast on all side, ending with the fat side facing up.
When browned add the beef broth, onions, potatoes, yams and carrots.
Place in preheated oven and roast uncovered for about 2 hours 30 minutes Use an instant read thermometer to check for doneness. Cook additional time based on how you prefer your roast.
Let sit for 10 minutes before slicing into this tasty beast!