Dutch Oven Pot Roast

Being a New Englander, I have made Pot Roast countless times...always in the slow cooker. It always came out hit-or-miss. Sometimes the meat was tough and chewy, most of the time the potatoes were still tough...I just couldn't seem to get a consistently good Pot Roast. While recently bumming around some other food blogs, I was noticing many recipes that called for a Dutch Oven. I'd heard of them before, but never gave much thought as to whether or not I needed one. Well, about a week ago, I decided to go for it. I trolled Amazon (you will come to see that I am a HUGE Amazon fan) for one to buy, and came upon this model:

                             
                                                                    Amazon Link

BEST...PRODUCT...EVER! I honestly cannot imagine ever going back to my slow cooker after cooking with this bad-boy! The Pot Roast I made just last night was the best roast I have made, EVER! The meat, the potatoes, the carrots and onions...everything...just perfect. And it cooks so much faster than the slow cooker too! Only 3 hours on the stove top. Love it! So...here's my super simple, yet SUPER yummy recipe for:


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'Dutch Oven Pot Roast'

Source: My own recipe


Ingredients


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


Directions

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)

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).

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!~