Dutch Oven Beef Roast with Wild Mushroom & Sage Oil

There’s something incredibly comforting about a slow-cooked beef roast — rich, tender, and packed with flavor in every bite. This version takes things up a notch with Olivelle’s Wild Mushroom & Sage Oil and a powerful combo of Heath Riles rubs. Whether you're using a Dutch oven or trying the sous vide method, this roast is guaranteed to deliver that deep, savory flavor that makes everyone gather around the table.

Ingredients:

• 1 (3–5 lb) beef roast of your choice (chuck, top round, or sirloin tip work beautifully)

• 2 tablespoons Olivelle Wild Mushroom & Sage Infused Olive Oil

• Heath Riles Beef Rub (heavy coating)

• Heath Riles Garlic Butter Rub (light coating)

• 1 small onion, quartered

• 1 cup beef broth

Directions (Dutch Oven Method):

1. Prep the Roast:
   Pat the roast dry thoroughly with paper towels. Brush all sides with Wild Mushroom & Sage Oil.

2. Season Generously:
   Apply a heavy coating of Heath Riles Beef Rub to both sides of the roast, followed by a light coating of Garlic Butter Rub for that rich, buttery finish.

3. Preheat & Sear:
   Preheat your oven to 350°F.
   In a Dutch oven or heavy-bottomed pot, heat a drizzle of the infused oil over medium-high heat.
   Place the roast in the center of the pot and sear for 4 minutes. Turn and sear each remaining side for 3–4 minutes until a deep brown crust forms.

4. Add Aromatics & Braise:
   Remove from heat. Add the quartered onion and 1 cup of beef broth to the pot.
   Cover with a tight-fitting lid and transfer to the oven.
   Roast for approximately 4 hours, or until the internal temperature reaches 155°F and the meat is fork-tender.

5. Rest:
   Remove from oven and let rest, covered, for 30 minutes before slicing and serving. The resting time allows all those juices to soak back into the meat for maximum tenderness.

Variation: Sous Vide Method

Looking for a hands-off, ultra-consistent method? Sous vide is your friend.

1. Season and oil the roast as directed above.

2. Place in a large Ziploc bag (remove as much air as possible) or vacuum seal.

3. Set sous vide machine to 155°F.

4. Cook for 6 to 8 hours.

5. Remove from the bag, let rest, and sear if desired for a crusty finish.

Fire & Salt Co. Flavor Tips:

Olivelle Oil Swaps:

• Tuscan Herb

• Caramelized Garlic

• Garlic & Herb

• Sweet Cream Butter

Heath Riles Rub Pairings:

• Garlic Jalapeño for a spicy twist

• Everyday Rub as a savory base layer before adding Beef Rub

Serve it with:

• Creamy mashed potatoes

• Roasted root vegetables

• A warm baguette to soak up the juices