PAULA'S DUTCH OVEN POT ROAST | ALLRECIPES
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
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
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
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
More about "dutch oven roast beef recipes"
ULTIMATE POT ROAST RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 55 minutes
Category Dinner
Calories 459 calories per serving
- Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.
PERFECT POT ROAST RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 4 hours 30 minutes
Category main-dish
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
CLASSIC BEEF POT ROAST RECIPE | MYRECIPES
From myrecipes.com
Reviews 4.5
Calories 307 calories per serving
- Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.
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