Le Creuset VS Staub which one is better for cooking pot roast? PLUS you get my amazing red wine braised pot roast recipe!
Both Le Creuset and Staub make great quality cookware however I think Le Creuset is better than Staub for making pot roast.
Le Creuset has wider handles on the pots so you can get a good grip on the hot heavy pans.
Le Creuset's lighter interior makes it easier to monitor what's going on inside the pan.
The lid on Staub is said to baste food during cooking according to the manufacturer but I didn't see any signs of that.
POT ROAST RECIPE
3 and 1/2 to
4 an 1/2 pound chuck roast
2 teaspoons of kosher salt
1 teaspoon black pepper
1 chopped onion
6 carrots divided
2 chopped small and
4 cut large
2 cloves of garlic, chopped
1 tablespoon canola oil
2 tablespoons tomato paste
2 cups of red wine
1/4 cup of less sodium soy sauce
2 tablespoons Worcestershire sauce
2 cups of beef or chicken stick
3 sprigs of fresh thyme
2 bay leaves
2 tablespoons of cornstarch
mixed with 1 tablespoon cold water
2 potatoes, diced
Pre heat your oven to 300⁰ Farenheit
Season the beef with salt and pepper.
On the stove top
Brown the meat in your Dutch oven on medium low heat for 5 minutes on each side
Remove the beef from the Pan and add oil saute your onions and carrots for 5 minutes.
ADD GARLIC
Add the tomato paste and saute for 30 seconds
Pour in the wine and Simmer for 5 minutes use a wooden spoon to scrape up any Brown bits from the bottom of the Pan
Add Beef broth, Last sodium soy sauce, Worcestershire sauce, thyme and bay leaves.
Return the beef to the Dutch oven and cover the pot with the lid
Place the Dutch oven into your preheated oven and cook for one and a 1/2 hours.
Carefully turn the beef over and cook for another hour and a 1/2
If you would like to strain the fat from the stock you can do that carefully now with a fat separator . Remove the beef from the stock 1st
Combine cornstarch and cold water In a small bowl and stir until smooth. Pour the corn starch slurry into the boiling beef In a small bowl and stir until smooth. Pour the corn starch slurry into the boiling beef juices to thicken.
Add larger pieces of carrots and potatoes and simmer until tender, about 10 minutes