21 Recipe Appetizing Sunday Pot Roast (Dutch Oven) delicious and easy to make.
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Sunday Pot Roast (Dutch Oven)
You can have Sunday Pot Roast (Dutch Oven) using 13 ingredients and 17 steps. Here is how you do that.
Ingredients of Sunday Pot Roast (Dutch Oven) :
- Use 4- 5 lb chuck roast or 2 2 1/2 pound roasts.
- You need bay leaves and 2 rosemary sprigs.
- Prepare onion chopped.
- You need to prepare carrots right cut.
- Provide potatoes peeled and quartered.
- Provide Sliced mushrooms.
- Prepare good red wine.
- Prepare table spoons Worcestershire sauce.
- You need to prepare beef broth.
- Prepare gloves garlic minced.
- Provide cream of mushroom soup or fresh cream of mushroom soup.
- You need low sodium soy sauce or liquid aminos.
- Use Egg noodles.
Short Tips:
If you are cooking from a recipe, the best tip we can give you is to read through the whole thing all the way through before you begin to cook. Not only will this assist you gain a far better understanding of what the final dish ought to look and taste like, you’ll even be able to ascertain that cooking tools you need, as well as catch important instructions.step by step :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!.
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