The Recipe

Dutch Oven-Braised Beef and Summer Vegetables

Name: Dutch Oven-Braised Beef and Summer Vegetables
Yield: Serves 6
Ingredients: 6 garlic cloves, minced; 2 tablespoons roughly chopped fresh rosemary leaves; 2 tablespoons olive oil; About 1 tsp. kosher salt; About 1/2 tsp. pepper; 1 boneless beef chuck roast (about 2 lbs.); 1 pint cherry tomatoes, stems removed; 2 ears corn, cleaned and cut into thirds; 1 onion, cut into 6 wedges; 1/2 pound green beans, ends trimmed, cut in half; 6 baby zucchini (1/2 lb. total), ends trimmed, or regular zucchini cut into chunks; 3/4 pound thin-skinned potatoes about 1 in. wide; 2 tablespoons butter; About 3 cups chicken broth, divided

COOK TIME : a few secondsPREP TIME : a few seconds

By SunsetFrom Myrecipes

Dutch Oven-Braised Beef and Summer Vegetables

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Ingredients

DESCRIPTION

After a day of hiking or swimming, Adam Sappington of The Country Cat in Portland, likes the simplicity of cooking a one-pot meal like this for his wife and their two young sons. "Gramma" is the perfect tool for checking the meat's tenderness.

INGREDIENTS

6 garlic cloves, minced
2 tablespoons roughly chopped fresh rosemary leaves
2 tablespoons olive oil
About 1 tsp. kosher salt
About 1/2 tsp. pepper
1 boneless beef chuck roast (about 2 lbs.)
1 pint cherry tomatoes, stems removed
2 ears corn, cleaned and cut into thirds
1 onion, cut into 6 wedges
1/2 pound green beans, ends trimmed, cut in half
6 baby zucchini (1/2 lb. total), ends trimmed, or regular zucchini cut into chunks
3/4 pound thin-skinned potatoes about 1 in. wide
2 tablespoons butter
About 3 cups chicken broth, divided