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Before you jump to Sunday Pot Roast (Dutch Oven) recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Treats.
Healthy eating helps bring about a feeling of health and wellbeing. If we eat more healthy snacks and a lesser amount of of the unhealthy ones we usually feel much better. A piece of pizza will not make you feel as healthy as ingesting a fresh green salad. Deciding on healthier food choices can be tough when it’s snack time. Shopping for snack foods can be a challenge because you have so many options. Why not try some of the following nutritious snacks the next time you need some extra energy?
Whole grain meals are an outstanding choice for a fast balanced snack. Starting your morning with a piece of whole grain toasted bread can give you that added boost you need to get going. Chips and crackers made from whole grains can be fantastic for quick snacks to eat on the go. Choosing whole grain foods is always much better than eating the highly processed grains we commonly obtain in our grocery stores.
You do not have to look far to discover a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy life style can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to sunday pot roast (dutch oven) recipe. You can cook sunday pot roast (dutch oven) using 13 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Sunday Pot Roast (Dutch Oven):
- Use 1 4- 5 lb chuck roast or 2 2 1/2 pound roasts
- Provide 2 bay leaves and 2 rosemary sprigs
- Prepare 1 onion chopped
- Get 3-4 carrots right cut
- Take 3-4 potatoes peeled and quartered
- Use Sliced mushrooms
- Prepare 1/2 cup good red wine
- Use 2-3 table spoons Worcestershire sauce
- Use 1 cup beef broth
- Provide 2 gloves garlic minced
- You need 1 can cream of mushroom soup or fresh cream of mushroom soup
- You need 1/3 low sodium soy sauce or liquid aminos
- Get 1 lb Egg noodles
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!
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