OVEN POT ROAST RECIPE RECIPES

Name: Dutch Oven Pot Roast
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 20 servings
Cuisine: american
Ingredients: 10 pounds pot roast; 3 slices bacon; Olive oil; 4 cloves garlic; 16 ounces beef broth; 16 ounces beer; 16 ounces water; Salt and pepper; White pepper; Ground cumin; 2 bay leaves; Whole black peppercorns; Red potatoes, cleaned; Sliced onions; Pinch red pepper flakes

DUTCH OVEN POT ROAST RECIPE | FOOD NETWORK

Dutch Oven Pot Roast Recipe | Food Network image

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

Ingredients

10 pounds pot roast
3 slices bacon
Olive oil
4 cloves garlic
16 ounces beef broth
16 ounces beer
16 ounces water
Salt and pepper
White pepper
Ground cumin
2 bay leaves
Whole black peppercorns
Red potatoes, cleaned
Sliced onions
Pinch red pepper flakes

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.

3 HOUR OLD FASHIONED OVEN POT ROAST RECIPE - FOOD.COM

3 Hour Old Fashioned Oven Pot Roast Recipe - Food.com image

Make and share this 3 Hour Old Fashioned Oven Pot Roast recipe from Food.com.

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (3 -5 lb) bottom round beef roast
salt
pepper
2 tablespoons cajun seasoning (or seasoning of your choice)
4 medium carrots, cut in 2 inch lenths
2 large onions, quartered
8 medium fresh mushrooms, whole
12 small new potatoes, scrubbed
1 1/4 cups water, divided (or beef broth)
3 tablespoons water, cold
1 tablespoon cornstarch

Steps:

Pre heat oven to 375F degrees.
Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.

Nutrition Facts : Calories 308.8, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 53.5, CarbohydrateContent 70, FiberContent 9.7, SugarContent 7.2, ProteinContent 8.5

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