Used my new 5.5 quart Le Creuset Dutch Oven for the first time today and have a couple of questions.
I made a 3.25 lb. boneless chuck roast. After browning the chuck roast, I sauteed onions, garlic, carrot, celery and then deglazed with 2 cups of wine/stock. I placed the chuck roast back in the pot (roast was two-thirds covered by the cooking liquid) and put the dutch oven in the oven at 350 F for 2 hours. After 2 hours, I took the dutch oven out of the oven and let it rest for about 30 minutes. After the resting period, I uncovered the dutch oven and surprisingly discovered that there was very very little liquid left. The chuck roast was very tender but I expected much more of the cooking liquid to remain.
When I made a pot roast in a stainless steel dutch oven before, plenty of cooking liquid remained after cooking.
As this is my first experience cooking with Le Creuset, does cooking with Le Creuset dutch ovens require more cooking liquid than with stainless steel dutch ovens? And should I add more cooking liquid in the begiining or should I add more cooking liquid midway during the cooking time? In the past, I did not uncover the dutch oven to check during its time in the oven.
Thanks in advance for any assistance.
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