POT ROAST IN DUTCH OVEN STOVE TOP RECIPES

Steps:

• I cooked my roast in a cast iron dutch oven, but you can use any dutch oven or large pot with a lid and that has depth to it.  Season your roast on both sides with salt and pepper.  Then coat each side with flour pressing the flour in so it  flour will adhere to the roast. Coat the bottom of your pot with oil and heat to medium high.  Add your roast and brown well on each side. While your roast is browning, in a different pan or skillet, add a little oil or oil and butter combined and cook your onions and mushrooms until softened and lightly browned. Turn your heat off and set aside. When your roast has browned on both sides, remove your roast to a plate and set aside. Add about 1 tablespoon flour to the pan drippings, scraping up the bits  and pieces in the bottom and cook for about a minute. Add about 5 cups of beef stock and whisk until smooth, then increase your heat to a boil so the broth can thicken a little, like a thin gravy, whisking to prevent lumps. Return your roast to the thickend beef stock and top with your onions and mushrooms.  Add one carrot halfed just for flavor and add the thyme sprigs or dried thyme. Increase the heat to a boil, then lower to a simmer and place the lid on your pot.  Slowly simmer your roast for about 2 hours or longer until almost fork tender.  At that point, check for salt and pepper and add your quartered potatoes and carrots.  Other than the initial salt and pepper, I don't add additional until cooked through becasue the beef stock can sometimes be salty and you don't want your gravy too salty! Cook an additional 30 minutes or so until the vegetables are done and your roast is fork tender.  Remove your roast to a serving platter, surround with the potatoes, carrots and mushrooms and serve your gravy on the side.  

Steps:

• I cooked my roast in a cast iron dutch oven, but you can use any dutch oven or large pot with a lid and that has depth to it.  Season your roast on both sides with salt and pepper.  Then coat each side with flour pressing the flour in so it  flour will adhere to the roast. Coat the bottom of your pot with oil and heat to medium high.  Add your roast and brown well on each side. While your roast is browning, in a different pan or skillet, add a little oil or oil and butter combined and cook your onions and mushrooms until softened and lightly browned. Turn your heat off and set aside. When your roast has browned on both sides, remove your roast to a plate and set aside. Add about 1 tablespoon flour to the pan drippings, scraping up the bits  and pieces in the bottom and cook for about a minute. Add about 5 cups of beef stock and whisk until smooth, then increase your heat to a boil so the broth can thicken a little, like a thin gravy, whisking to prevent lumps. Return your roast to the thickend beef stock and top with your onions and mushrooms.  Add one carrot halfed just for flavor and add the thyme sprigs or dried thyme. Increase the heat to a boil, then lower to a simmer and place the lid on your pot.  Slowly simmer your roast for about 2 hours or longer until almost fork tender.  At that point, check for salt and pepper and add your quartered potatoes and carrots.  Other than the initial salt and pepper, I don't add additional until cooked through becasue the beef stock can sometimes be salty and you don't want your gravy too salty! Cook an additional 30 minutes or so until the vegetables are done and your roast is fork tender.  Remove your roast to a serving platter, surround with the potatoes, carrots and mushrooms and serve your gravy on the side.