Friday, October 25, 2013

Basic Dutch Oven Pot Roast



'Basic Dutch Oven Pot Roast'

Ingredients

1 3lb pot roast
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

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

2. Place the roast back in the pot and the add carrots and potatoes around the meat. Add the Onion Soup Mix to 2 cups of water and pour around the meat and veggies. (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. Remove from pot, slice and serve with veggies.



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