Dutch Oven Pot Roast With Carrots And Potatoes Recipes
DUTCH OVEN POT ROAST WITH CARROTS AND POTATOES
Time 3h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Instructions Preheat the oven to 300˚F. Pat the chuck roast dry and season with salt and pepper. In a large Dutch oven, heat the canola oil over medium heat. Sear the chuck roast for 4 minutes on each side until browned. Remove the roast from Dutch oven and set it aside on a plate. Add the onion, carrots and potatoes to the Dutch oven. Cook for 5 minutes, then add the chuck roast. Add the garlic powder, onion powder, dried rosemary, dried thyme, beef stock and red wine to the Dutch oven. Mix well, cover and bring to a boil. When boiling, transfer the roast to the oven and cook for 3 hours, or until the meat is tender. Serve with fresh rosemary and fresh thyme. Note: If you want to reduce the broth to more of a sauce, cook uncovered over medium heat after removing from the oven until the broth is to your liking.
OVEN POT ROAST WITH CARROTS AND POTATOES
Make and share this Oven Pot Roast With Carrots and Potatoes recipe from Food.com.
Provided by bullwinkle
Categories Roast Beef
Time 4h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle roast well with salt and pepper.
- Place in a large roasting pan.
- Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
- Uncover and arrange vegetables around roast in pan.
- Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.
Nutrition Facts : Calories 211.1, Fat 0.4, SaturatedFat 0.1, Sodium 445.8, Carbohydrate 48.2, Fiber 7.3, Sugar 6.9, Protein 5.5
MY FAVORITE POT ROAST
This is the oven version that is the original I got from my mother. It is unbelievably delicious.
Provided by Mark D. Wilder
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.
- Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.
- Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 498.1 calories, Carbohydrate 31 g, Cholesterol 103.3 mg, Fat 27.9 g, Fiber 4.2 g, Protein 30.1 g, SaturatedFat 10.5 g, Sodium 961.7 mg, Sugar 5 g
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