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.
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 HAWAIIAN POT ROAST
Make and share this Dutch Oven Hawaiian Pot Roast recipe from Food.com.
Provided by Tina Klein
Categories Roast Beef
Time 3h45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
- Season with salt and pepper and remove from pan.
- Pour off fat drippings.
- Add soy sauce, pineapple, juice, ginger, and onion; mix well.
- Return meat to pan.
- Cover and simmer for 2 1/2 to 3 hours, or until done.
- (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout.
- during the last 20 minutes of cooking, add celery, pineapple tidbits, mushrooms, and juice.
- When meat is done, remove and keep warm.
- Skim fat from liquid.
- Mix cornstarch in water.
- Add mixture slowly to liquid in pan.
- Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
- Taste sauce and correct seasoning, if necessary, with salt and pepper.
- Slice meat, and serve sauce separately.
DUTCH OVEN BAVARIAN POT ROAST
I've lived on a farm all my life, and this is one of our favorite meals. My family and the rural community in which we live have a strong German background. This Bavarian roast is a special treat and makes the best gravy!
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- In a large Dutch oven, heat oil over high and brown meat on all sides. Combine all remaining ingredients except mushrooms; pour over meat. Cover and reduce heat to simmer. Cook 2-1/2 to 3 hours or until meat is tender. Transfer met to platter; keep warm. Add mushrooms to cooking juices; simmer 5 minutes. With a slotted spoon, remove mushrooms and spoon over roast. , Meanwhile, reduce cooking juices to desired thickness by cooking over high heat. Spoon a portion of the gravy over roast and pass the rest.
Nutrition Facts : Calories 297 calories, Fat 16g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 291mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.
DUTCH OVEN POT ROAST
This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe.
Provided by Dreamgoddess
Categories Meat
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rub meat with salt.
- Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once.
- Reduce heat; pour barbeque sauce and cider over meat.
- Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours.
- Add carrots, potatoes and onions 1 1/2 hours before end of cookign time.
- Add okra 15 minutes before end of cooking time.
Nutrition Facts : Calories 413.1, Fat 4.9, SaturatedFat 1.2, Sodium 1037.2, Carbohydrate 86, Fiber 12.4, Sugar 14.2, Protein 9.4
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