Monday, July 12, 2010

Dutch Oven Pot Roast

'Dutch Oven Pot Roast'
Source: My own recipe


1 pot roast (size depends on how many people you're feeding)
1 tablespoon butter
1 -2 tablespoons vegetable oil
1 packet onion soup mix
2-3 cups water
5-8 small red potatoes
1 bag baby carrots
1 onion, sliced


1. Melt some butter in the dutch oven on med-high heat. Brown roast on all sides (about 5-7 minutes). Remove roast to a plate, add a little vegetable oil, and add 1 sliced onion. Cook for a few minutes (just to soften them up a bit)

2. Put the roast back in, add carrots and potatoes around the meat. Add a packet of Onion Soup Mix to 2 cups of water and pour around the meat over the veggies. (The amount of water you use really depends on the size of your roast. You want the liquid to cover about 3/4 of the roast, and to cover the veggies, but you don't want to submerge the meat completely).

3. Bring the water to a boil, then turn the heat down to low so the water just barely boils. Put the cover on, and set the timer for 3 hours. That's it! SOOO GOOD!


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1 comment:

  1. FINE, FINE, HERE I AM!!! :-) I'll be making this recipe in the Dutch oven this week. Love the blog. :-)


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife