DUTCH OVEN POT ROAST RECIPES
DUTCH OVEN POT ROAST RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 3 hours 25 minutes
Prep Time 25 minutes
Cook Time 3 hours 0 minutes
Yield 20 servings
Number Of Ingredients 15
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.
INSTANT DUTCH OVEN – SIMPLE SUNDAY ROAST – INSTANT POT RECIPES
Provided by Instant Brands Culinary Team
Prep Time 10 minutes
Cook Time 6 hours
Yield 3-4 servings
Number Of Ingredients 9
Steps:
- Set the Instant Precision Dutch oven to SEAR. Season pot roast liberally on both sides with salt and pepper. When Dutch oven is hot, add oil and let it heat up, about 2 minutes.
- Sear both sides of the roast, approximately 6-8 minutes per side. Remove from Dutch oven and set aside.
- Add onions and sauté for 3-5 minutes, until softened.
- Add beef stock. Using a wooden spoon, scrape the bottom of the pan until all stuck pieces of fond are removed.
- Add carrots, celery, garlic and bay leaves. When it begins to simmer, cancel the searing function and add roast back to dutch oven, making sure th roast is nestled in the vegetables.
- Put top back on Dutch oven and set to SLOW COOK for 6 hours.
- Flip roast at 3 hours.
- When cooking time is done, remove roast and vegetables to a serving platter. Allow roast to rest for 10 minutes before slicing or shredding.
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