Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, sunday pot roast (dutch oven). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Sunday Pot Roast (Dutch Oven) is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Sunday Pot Roast (Dutch Oven) is something which I’ve loved my entire life. They are fine and they look wonderful.
Dutch Oven Pot Roast is one of the best ways to cook a roast! If you have yet to try cooking pot roast in a Dutch Oven, you're going to want to run to the store to get the ingredients. This easy, slow-cooked pot roast recipe is juicy, fork-tender, and so flavorful.
To get started with this particular recipe, we must prepare a few ingredients. You can have sunday pot roast (dutch oven) using 13 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Sunday Pot Roast (Dutch Oven):
- Take 1 4- 5 lb chuck roast or 2 2 1/2 pound roasts
- Take 2 bay leaves and 2 rosemary sprigs
- Take 1 onion chopped
- Prepare 3-4 carrots right cut
- Prepare 3-4 potatoes peeled and quartered
- Make ready Sliced mushrooms
- Prepare 1/2 cup good red wine
- Prepare 2-3 table spoons Worcestershire sauce
- Take 1 cup beef broth
- Get 2 gloves garlic minced
- Make ready 1 can cream of mushroom soup or fresh cream of mushroom soup
- Prepare 1/3 low sodium soy sauce or liquid aminos
- Get 1 lb Egg noodles
Before the era of the crock pot, the oven did all the work. Tips for a top-notch dutch oven pot roast. Use a heavy cast iron dutch oven with a lid. This one is my favorite. or a good quality oven-safe pot with a tight lid.
Instructions to make Sunday Pot Roast (Dutch Oven):
- Season meat in both sides with kosher salt, garlic powder and fresh pepper.
- Preheat oven to 325 degrees
- Heat a little olive oil in the bottom of a Dutch oven. Sear meat about 2 minutes on each side until brown all around.
- While meat is searing mix the soup, wine, worcestershire, soy, and gravy master in a bowl. Set aside.
- Remove meat from Dutch oven and add a little more olive oil to pot..
- Add vegetables (except mushrooms to Dutch oven. Season with salt and pepper. Let cook for 5 minutes on low heat, stirring often.
- Place meat back in Dutch oven nestled in the vegetables.
- Place 2 bay leaves and rosemary sprigs on top of roast. Pour sauce over meat.
- Pour beef broth over meat to cover most of meat and the vegetables
- Cover Dutch oven and place in preheated oven for about 1 1/2 hours.
- After half the cooking time add mushrooms and baste the meat with some of the gravy.
- Continue cooking covered for another 1 1/2 - 2 hours.
- After 3-4 hours of cooking remove meat from pot. Remove bay leaves and rosemary and discard.
- Combine 2 table spoons of flour with 2 table spoons or more of water to create a smooth paste. Add to gravy and vegetables on stove top. Stir and then cover pot.
- Heat on stove top under a low flame until gravy is desired consistency. Bring to a slow boil. You can adjust seasoning as well.. add salt, pepper extra wine or worcestershire as necessary.
- Slice meat into thick slices and cover in gravy. Serve with vegetables and egg noodles.
- A nice side is a mixed green salad with balsamic vinaigrette. Don’t forget the biscuits!
Just covering your meat in aluminum foil won't really cut it. Sear your meat first over high heat to start the browning process. Browning meat equals flavor and we need that. Liberally season roast with salt and pepper. Sear roast until well-browned on all sides.
So that’s going to wrap this up for this exceptional food sunday pot roast (dutch oven) recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
