Bring the family running to the table with a mouthwatering pot roast slow-cooked in the Le Creuset 7.25-Quart Signature Round Dutch Oven in match-everything Meringue! Prized by home cooks and professional chefs alike, nothing beats durable cast iron for braising, roasting, and slow cooking, thanks to its even heat distribution and exceptional heat retention. The smooth, sand-colored enamel interior promotes caramelization, prevents food from sticking, and resists stains. The dome-shaped lid provides a continuous circulation of heat and moisture which locks in flavor.

Wide handles give you a safe grip as you move the pan to the oven or from the stove to table, and the stainless steel knob is safe to any temperature, meaning you can use your French oven in the hottest oven or even outdoor grill or camp fire with no problem! Use it for deep frying chicken, braising short ribs, baking Dutch Oven Bread, and more. Add the 7.25-Qt Signature Round Oven to your kitchen and discover for yourself the joy of cooking in Le Creuset enameled cast iron!

Le Creuset 7.25-Qt Signature Round Dutch Oven (Meringue) Features:

• Enamel-coated cast iron construction
• Interior sand-colored enamel has a smooth finish that promotes caramelization while it prevents sticking and resists staining
• Colorful exterior enamel is shock-resistant to prevent chips and cracks
• Meringue glaze in gradient shades from light cream to toasted marshmallow is a lovely neutral that matches everything
• 7.25-Qt size is ideal for cooking for a crowd and batch cooking. It makes approximately 7-8 servings
• Dome-shaped lid promotes continuous circulation of heat and moisture to lock in flavor and the ideal amount of moisture
• Wide loop handles provide a safe and comfortable grip
• Stainless steel knob is oven-safe to any temperature
• No seasoning required
• Compatible with induction, ceramic, electric, gas, halogen, outdoor grill, and oven
• Dishwasher-safe; hand-washing recommended
• Dimensions: 11.5” diameter” x 7.5” high x 14.75” wide from handle to handle
• Made in France
• Limited Lifetime Warranty
• Item #: LS2501-30716SS

Looking for more Le Creuset products? Click here.

 

Meat Ragu

Serves 4-6

Recipe by Le Creuset

Ingredients

• 3tablespoons olive oil, divided
• 3/4 pound mild Italian sausage, casing removed
• 2-pound beef chuck roast
• 2 1/2 teaspoons kosher salt, divided
• 1 cup minced onion
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 2 cups dry white wine
• 1 cinnamon stick
• 2 sprigs fresh oregano
• 2 (28-ounce) cans crushed tomatoes
• 1 tablespoon soy sauce
• Cooked polenta
• 1 cup shaved Parmesan
• 1/4 cup torn fresh oregano leaves

Directions

Preheat oven to 325°F

Heat 1 tablespoon oil in a Dutch oven set over medium heat. Add sausage and cook until well browned, breaking up into pieces with a wooden spoon or spatula. Remove to a plate and reserved, chilled, until ready to use.

In the same Dutch oven, heat another tablespoon of oil over medium heat. Season chuck roast all over with 2 teaspoons salt. Brown meat on all sides, at least 3-4 minutes per side. Remove to a plate and reserve. Turn heat to low and pour off fat.

Heat remaining olive oil in the pan. Add onions and garlic and sweat slowly until translucent. Season with red papper flakes and remaining salt. Pour in wine, increase heat to medium, and simmer rapidly until reduced by half, scraping up any brown fond that forms on the bottom.

Return the browned chuck roast to the Dutch oven. Cover with lid and cook in the oven for 1 hour. After an hour, carefully flip the roast. Continue cooking, covered, another hour or 90 minutes until the meat is fall-apart tender. Remove the roast to a large bowl, let cool slightly, then shred into small pieces.

Skim any fat from the liquid, then return the Dutch oven to the stovetop on medium heat. Return the shredded beef and sausage to the pot, along with the cinnamon stick, oregano sprigs, tomatoes and soy sauce. Bring to a rapid simmer, then reduce heat to low and simmer 45 minutes. Taste and season with additional salt if needed.

Serve ragu over warm polenta, garnished with Parmesan and fresh oregano.