Thursday, June 13, 2013

Dutch Oven Pot Roast

'Dutch Oven Pot Roast'
Source: Adapted from The Healthy Gluten-Free Life


3-5 lb roast (pork or beef, whatever you prefer)
2 tablespoons coconut oil
salt and pepper to taste
3 cups water


1 yellow onion, quartered
3 garlic cloves
3 tablespoons olive oil
3 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon rosemary
2 teaspoons onion powder
1 teaspoon cumin
2 teaspoons salt
pepper to taste


1. Heat oven to 325. Rub the roast with salt and pepper.

2. In a food processor, puree all the sauce ingredients until blended, but slightly chunky.

3. Heat coconut oil over medium-high heat in a Dutch oven. Add the roast and brown on all sides. Remove Dutch oven from heat.

4. Pour the pureed sauce over the roast, followed by the 3 cups of water.

5. Replace the lid and bake in the oven for 2 1/2 - 3 hours, or until tender. (The larger the roast, the longer the cooking time).


1 Year Ago Today:


1 comment:

  1. I served 30 years in the Navy and My hats off for those Navy wives that cook great meals for family on Navy pay. Especially in the days when the pay was terrible for Military, We had five kids and it was a chore to feed on a tight budget. So Pot roast was our usual Sunday dinner.


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