DUTCH OVEN ROAST BEEF RECIPES

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PAULA'S DUTCH OVEN POT ROAST | ALLRECIPES



Paula's Dutch Oven Pot Roast | Allrecipes image

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 Dishes    Beef    Pot Roast Recipes

Total Time 3 hours 25 minutes

Prep Time 20 minutes

Cook Time 3 hours 5 minutes

Yield 8 servings

Number Of Ingredients 14

1 (2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
¼ cup all-purpose flour, or as needed
½ cup vegetable oil (such as Wesson®)
2 (14 ounce) cans beef broth
? cup dry white wine
1 medium onion, chopped
1 (1.25 ounce) package beef with onion soup mix
1 teaspoon dried marjoram
4 dashes Worcestershire sauce
2 leaf (blank)s bay leaves
2 cups water to cover
1 (16 ounce) package baby carrots
2 medium potatoes, peeled and quartered, or more to taste

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, CarbohydrateContent 21.4 g, CholesterolContent 51.6 mg, FatContent 27.1 g, FiberContent 3.4 g, ProteinContent 16.6 g, SaturatedFatContent 7.4 g, SodiumContent 758.5 mg, SugarContent 4.2 g

DUTCH OVEN RUMP ROAST RECIPE - FOOD.COM



Dutch Oven Rump Roast Recipe - Food.com image

This is a great recipe for making a super tender and delicious beef roast with your Cast Iron or Enamel Dutch Oven.

Total Time 2 hours 55 minutes

Prep Time 25 minutes

Cook Time 2 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs roast
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon minced garlic
5 large red potatoes (cut to inch squares)
3 medium yellow onions (quartered)
1 large head of broccoli (cut off florets, and chop spears from stem)
3 large carrots (sliced to 3/4 inch)
1/2 cup olive oil
2 -4 slices bacon
2 -3 cups water
1 (16 ounce) bottle , favorite beer for cooking. darker beers are better than drinking in my opinion (for cooking)

Steps:

  • Preheat oven to 500 Degrees while doing the rest of the prep.
  • Slice 5 or 6 evenly half inch deep slits into the top of the beef.
  • Shove the minced garlic into the slots. It will barely fit, but keep trying to get in in there, and just leave the rest evenly on top.
  • Mix the salt and pepper together, and then rub that into the sides, then pour the leavings on top of the roast.
  • Pour about a tablespoon of oil center of dutch oven.
  • Place roast in dutch oven on top of oil. Place in the preheated oven without the lid for 15 minute to sear the beef.
  • While roast roast is searing, cut up your veg. as directed above.
  • Turn down heat to 325 degrees wait 5 more minutes to let metal and beef cool and rest a touch.
  • Gently dribble about 1 inch of water into dutch oven. It will spit and splatter at first, but do it slowly.
  • Place potatoes in first around the beef.
  • place carrots in next.
  • then place broccoli.
  • and finally the onions which should be so high you have to cover the beef with them to get them all in.
  • finally lay the 2 to 4 strips of bacon criscrossed on top of that so it drips down into the stew.
  • Now pour in 1/2 cup Olive Oil drizzled over the top.
  • pour in the bottle of beer.
  • add water until it almost but not quite covers the top of the beef.
  • Put lid on dutch oven.
  • Set timer for 2 hours.
  • When kitchen starts to smell awesome, check under the lid. It's done when the bacon looks mostly cooked but not crispy and when the onions look like they've wilted and getting a bit clear on the outside.

Nutrition Facts : Calories 746.2, FatContent 30.1, SaturatedFatContent 7, CholesterolContent 147, SodiumContent 1471.8, CarbohydrateContent 65.7, FiberContent 10.1, SugarContent 9.8, ProteinContent 58.8

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