Best Dutch Oven Pot Roast Recipes

PAULA'S DUTCH OVEN POT ROAST

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.

DUTCH OVEN CHUCK POT ROAST

Steps:

• 1. Method: In a braising pan or large heavy enameled cast iron casserole, brown the roast on all sides in the oil until the outside is slightly charred and richly colored. Remove all but 2 tablespoons of the remaining fat.
• 2. Salt and pepper the meat to taste, and sprinkle with an herb. Thyme is a favorite because it has a pungency that is most effective with beef, but you could use rosemary or summer savory, which would give an entirely different quality. Add the bay leaf, cinnamon, onions, garlic, parsley, and leek. Pour in the liquid of your choice and bring to a boil. Reduce the heat, cover the pot, and either simmer on top of the stove over very low heat, allowing 30 to 35 minutes per pound, or cook in a 325°F oven, allowing 35 minutes a pound, about 3 hours, until the meat is quite tender. Add more liquid if needed.
• 3. Remove the meat to a hot platter to rest for about 15 minutes and skim the fat from the pan juices. If you want more gravy, strain the liquid, pour additional wine or beef stock into the pan and bring to a boil. Thicken the juices with little balls of butter and flour, kneaded together. Let it reduce until it lightly coats a spoon

DUTCH OVEN POT ROAST

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.

DUTCH OVEN NEW ENGLAND POT ROAST

Steps:

• Preheat oven to 325 degrees.
• Mix 1/2 cup water and 1/4 cup flower in a jar, and set aside.
• In a Dutch Oven with a little oil. brown beef on all sides. (can use Bacon fat for more flavor).
• Sprinkle beef with salt and pepper.
• Add water, Wine, Beef Base, Celery, and Thyme to pot. (you can substitude 1 cup of Beef Stock for water, if you do not have Beef base).
• Bring to boil, cover, and put in 325 oven. for 2 1/2 hours.
• Add vegetables and cook for another 1 hour. (Note: 3 1/2 hours total cooking time. You can adjust cooking times by lowering oven to 300 degrees. I would not rasie them to speed up).
• Remove beef and vegetables from pot. Add enough water to bring liquid to two cups total. Bring to a boil and slowly add flour and water mixture, stirring until thickened. Add seasonings if needed.
• Slice roast against the grain and pile on warm plates.
• Serve the gravey and vegetables on the side.

DUTCH OVEN BAVARIAN POT ROAST

Steps:

• In a large Dutch oven, heat oil over high and brown meat on all sides. Combine all remaining ingredients except mushrooms; pour over meat. Cover and reduce heat to simmer. Cook 2-1/2 to 3 hours or until meat is tender. Transfer met to platter; keep warm. Add mushrooms to cooking juices; simmer 5 minutes. With a slotted spoon, remove mushrooms and spoon over roast. , Meanwhile, reduce cooking juices to desired thickness by cooking over high heat. Spoon a portion of the gravy over roast and pass the rest.

DUTCH OVEN HAWAIIAN POT ROAST

Steps:

• In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
• Season with salt and pepper and remove from pan.
• Pour off fat drippings.
• Add soy sauce, pineapple, juice, ginger, and onion; mix well.
• Return meat to pan.
• Cover and simmer for 2 1/2 to 3 hours, or until done.
• (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout.
• during the last 20 minutes of cooking, add celery, pineapple tidbits, mushrooms, and juice.
• When meat is done, remove and keep warm.
• Skim fat from liquid.
• Mix cornstarch in water.
• Add mixture slowly to liquid in pan.
• Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
• Taste sauce and correct seasoning, if necessary, with salt and pepper.
• Slice meat, and serve sauce separately.

DUTCH OVEN POT ROAST

Steps:

• Rub meat with salt.
• Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once.
• Reduce heat; pour barbeque sauce and cider over meat.
• Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours.
• Add carrots, potatoes and onions 1 1/2 hours before end of cookign time.
• Add okra 15 minutes before end of cooking time.

LONE STAR POT ROAST (DUTCH OVEN OR CROCK POT)

Steps:

• In a Dutch oven, brown roast in oil. Combine tomatoes, chilies,taco seasoning, bouillon and sugar; pour over the roast. Cover and simmer 2 to 2 ½ hours or until the meat is tender.
• Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan.
• Combine the cold water and flour; stir until smooth.
• Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minute Slice roast.
• Serve with gravy.
• Serves 6 to 8.