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.
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