Sunday Pot Roast (Dutch Oven). Dutch oven pot roast is juicy and fork tender right from your oven. Add carrots and potatoes that cook inside the rich broth and it's a meal fit for any Sunday That's why I'm far and away a fan of a dutch oven pot roast. Dutch ovens are made from cast iron and retain and distribute heat really evenly.
How to make a Dutch Oven Pot Roast. I must admit, this is the best way to make a pot roast! I love my crockpot but a dutch oven really makes the best pot roasts! You can cook Sunday Pot Roast (Dutch Oven) using 13 ingredients and 17 steps. Here is how you achieve that.
Ingredients of Sunday Pot Roast (Dutch Oven)
- It's 1 of 4- 5 lb chuck roast or 2 2 1/2 pound roasts.
- Prepare 2 of bay leaves and 2 rosemary sprigs.
- Prepare 1 of onion chopped.
- It's 3-4 of carrots right cut.
- It's 3-4 of potatoes peeled and quartered.
- You need of Sliced mushrooms.
- It's 1/2 cup of good red wine.
- You need 2-3 of table spoons Worcestershire sauce.
- You need 1 cup of beef broth.
- You need 2 of gloves garlic minced.
- It's 1 can of cream of mushroom soup or fresh cream of mushroom soup.
- It's 1/3 of low sodium soy sauce or liquid aminos.
- Prepare 1 lb of Egg noodles.
In a large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Remove celery with slotted spoon; discard. Turn an ordinary beef roast into a mouthwatering Fall dinner with a side of vegetables right in the same dish. · Tender and juicy, this Dutch Oven Pot Roast transforms an affordable cut of meat into a delicious comfort food dinner.
Sunday Pot Roast (Dutch Oven) instructions
- Season meat in both sides with kosher salt, garlic powder and fresh pepper..
- Preheat oven to 325 degrees.
- Heat a little olive oil in the bottom of a Dutch oven. Sear meat about 2 minutes on each side until brown all around..
- While meat is searing mix the soup, wine, worcestershire, soy, and gravy master in a bowl. Set aside..
- Remove meat from Dutch oven and add a little more olive oil to pot...
- Add vegetables (except mushrooms to Dutch oven. Season with salt and pepper. Let cook for 5 minutes on low heat, stirring often..
- Place meat back in Dutch oven nestled in the vegetables..
- Place 2 bay leaves and rosemary sprigs on top of roast. Pour sauce over meat..
- Pour beef broth over meat to cover most of meat and the vegetables.
- Cover Dutch oven and place in preheated oven for about 1 1/2 hours..
- After half the cooking time add mushrooms and baste the meat with some of the gravy..
- Continue cooking covered for another 1 1/2 - 2 hours..
- After 3-4 hours of cooking remove meat from pot. Remove bay leaves and rosemary and discard..
- Combine 2 table spoons of flour with 2 table spoons or more of water to create a smooth paste. Add to gravy and vegetables on stove top. Stir and then cover pot..
- Heat on stove top under a low flame until gravy is desired consistency. Bring to a slow boil. You can adjust seasoning as well.. add salt, pepper extra wine or worcestershire as necessary..
- Slice meat into thick slices and cover in gravy. Serve with vegetables and egg noodles..
- A nice side is a mixed green salad with balsamic vinaigrette. Don’t forget the biscuits!.
In this Dutch oven pot roast recipe, I'll show you how to slow cook pot roast in the oven until it's irresistibly tender and juicy. Whether you're making a Dutch oven pot roast or a slow cooker pot roast, the specific cut of meat isn't as important as how the meat is cooked. Most pot roasts spend hours in the oven, but this comfort classic stays on the stovetop and gets meltingly tender in a fraction of the time. Chicken Pot Roast is the comfort food you want on a cold fall or winter night, at a Sunday family dinner, or when you are entertaining family and friends. If you love cooking in your Dutch Oven definitely check out my One Pot Lasagna and my Dutch Oven Spinach Artichoke Lasagna.