Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, sunday pot roast (dutch oven). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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Sunday Pot Roast (Dutch Oven) is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Sunday Pot Roast (Dutch Oven) is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have sunday pot roast (dutch oven) using 13 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Sunday Pot Roast (Dutch Oven):
- Prepare 4- 5 lb chuck roast or 2 2 1/2 pound roasts
- Get bay leaves and 2 rosemary sprigs
- Get onion chopped
- Prepare carrots right cut
- Prepare potatoes peeled and quartered
- Prepare Sliced mushrooms
- Make ready good red wine
- Make ready table spoons Worcestershire sauce
- Take beef broth
- Make ready gloves garlic minced
- Make ready cream of mushroom soup or fresh cream of mushroom soup
- Prepare low sodium soy sauce or liquid aminos
- Get Egg noodles
Oven Pot roast was a classic family Sunday dinner that Grandma would get started before heading to church and finish when everyone got home. 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.
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!
This one is my favorite. or a good quality oven-safe pot with a tight lid. 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.
So that is going to wrap it up for this exceptional food sunday pot roast (dutch oven) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
