Pete's Submitted Recipes

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Dutch Oven Pot Roast

2 Tbs. bacon grease or olive oil
2 tsp. dry rosemary
2 med. yellow onions; sliced
4-5 cloves garlic; sliced
1 cup hot beef stock or broth
1/4 cup honey barbecue sauce
2 Tbs. red wine vinegar

2-4 lb. beef chuck roast
salt and pepper to taste

1 Tbs. balsmic vinegar
3 Tbs. brown sugar
1 Tbs. soy sauce
1 bay leaf
1 tsp. black pepper
1-2 lbs. baby carrots
6-8 medium red potatoes; skins on, cut into chunks
1 tsp. thyme
1 Tbs. parsley flakes

Preheat oven to 200 degrees.
Put 2 Tbs of oil in the dutch oven turn burner on high. Get the oil/oven good and hot and season the roast with salt and pepper on both sides. Place the roast in the dutch oven to sear. (about 2-4 mins a side, you want a good deep brown color on each side) Remove the roast. Add rosemary, and onions; cook 2-3 minutes until you start to see a little color on the onions then add the garlic. Cook for 1 minute longer. In a large measuring cup combine the beef stock, barbecue sauce, red wine vinegar, balsamic vinegar, brown sugar, soy sauce, bay leaf, and black pepper. Stir to mix then pour juice slowly into the oven. Add roast to oven and cover with as many of the onions as you can. Cover and place in oven (or simmer on stove top). Cook for 2 hours. After 2 hours add carrots and potatoes. Season with salt, pepper, thyme, and parsley flakes. Replace the lid and continue baking for another hour or so... until vegetables are fork tender.

Serves: 8-10

Source: Byron's Dutch Oven Recipes:
(I've modified it for use with a gas stove-top and oven.)

Submitted by: Pete on November 11, 2010, 2:19 am

This recipe is included in 1 recipe book.
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