Dutch Oven Roast Beef for Sandwich Recipe

Print Recipe

No ratings yet

Dutch Oven Roast Beef for Sandwich Recipe

A flavor-packed, easy-to-prep Dutch oven roast beef recipe for your weekly lunchtime sandwich needs.

Prep Time20

Cook Time2

Marination Time10

Course: Sandwich

Cuisine: Global

Servings: Pound

Calories: 1073kcal

Author: Helene Dsouza

Equipment

Cutting Board
8" Chef Knife
Kitchen Paper Towel to pat dry the meat
Rectangular Container to keep the meat marinating, we just use a small baking dish
Dutch Oven
Splatter Screen to fry the meat as the oil will splatter
Tongs to turn the meat as it's searing.
Rectangular Storage Glass Box with Airtight Lid

Ingredients

1 Pound Beef Roast Meat Cut *See Notes
1 Tablespoon Salt Coarse preferred
½ Tablespoon Ginger + Garlic Paste or finely grated, *See Notes
¼ Teaspoon Black Pepper Ground
1½ Tablespoon Worcestershire Sauce
1½ Tablespoon Olive Oil
3 Cups Beef Broth

US - Metric

Instructions

Cut off the fat cap from the beef roast and pat dry the meat with a paper kitchen towel. Rub salt all over into the meat.
1 Pound Beef Roast Meat Cut, 1 Tablespoon Salt
Place the roast into a rectangular container or similar, and roll in two kitchen paper towels to place around the meat. The paper will suck in the excess liquid that will ooze out of the meat as it marinates.
Leave the meat to marinate for about 8 hours or overnight in the refrigerator cooled.
Prepare the marination sauce by combining the ginger garlic, ground black pepper, Worcestershire sauce, and half of the olive oil.
½ Tablespoon Ginger + Garlic, ¼ Teaspoon Black Pepper Ground, 1½ Tablespoon Worcestershire Sauce, 1½ Tablespoon Olive Oil
Pour the sauce over the meat and massage it gently all over into the raw beef roast.
Keep the beef roast to marinate with the sauce for another 2 hours or so.
When you are ready to cook the meat, heat the Dutch oven with the remaining olive oil and place the marinated beef roast into the Dutch oven. Sear the meat on all sides until browned. Control the heat on a medium setting (be careful to not place the meat into the oil when it's too hot, or else it will splash up). It will splash up a bit, and a splatter screen can be helpful.
1½ Tablespoon Olive Oil
Pour the broth around the meat and close the Dutch oven with the lid. Choose if you want to cook it over the stovetop or in the oven; both options result in sliceable beef roast cuts. Stovetop: Keep it on a low-medium heat setting, covered, for about 2 hours. Oven: Roast in a preheated oven at 350 degrees Fahrenheit (180 degrees Celsius), covered, for about 2 hours as well.
3 Cups Beef Broth
Optional: Test with a meat thermometer the inner meat temperature. The meat is perfect at 145-150 degrees Fahrenheit (60 degrees Celsius).
Once cooked, leave the meat to rest for 15 minutes. Then slice the cooked roast beef and place the meat slices into a container. Pour the remaining sauce from the Dutch oven over the meat.
Use the beef roast in your sandwich or store in your fridge.

Notes

Beef cuts — Get a chuck roast or brisket for the best result.

Ginger Garlic — Use either a ready-made store-bought or homemade ginger garlic paste (our choice) or grate the ginger and garlic very fine with the help of a ceramic grater. The ratio for the garlic and ginger is always 2:1

Nutrition