Cordelias Dutch Oven Roast Recipes
PAULA'S DUTCH OVEN POT ROAST
This is a yummy way to prepare an old favorite in a Dutch oven--the gravy is delicious for this pot roast! I am always asked for the recipe!
Provided by Paula Taylor
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h25m
Yield 8
Number Of Ingredients 14
Steps:
- Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
- Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 21.4 g, Cholesterol 51.6 mg, Fat 27.1 g, Fiber 3.4 g, Protein 16.6 g, SaturatedFat 7.4 g, Sodium 758.5 mg, Sugar 4.2 g
DUTCH OVEN POT ROAST
Steps:
- Cover pot roast with 3 slices of bacon and place in a Dutch oven coated with olive oil. Place the garlic cloves in the pot as well. Sear all 4 sides of the pot roast. After searing place 16 ounces of beef broth and 16 ounces of beer and water to top it off. Add the salt, pepper, white pepper, and cumin, to taste. Cover the pot and let it slow cook for about 1 hour. After an hour add bay leaves and whole black peppercorn. Let it slow cook for another hour. Lastly, add red potatoes, onion, crushed red pepper and cook for another hour.
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