Dutch Oven New England Pot Roast Recipes

Steps:

• In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
• Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes.
• Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
• Remove beef and vegetables to warm platter; keep warm. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

Steps:

• Preheat oven to 325 degrees.
• Mix 1/2 cup water and 1/4 cup flower in a jar, and set aside.
• In a Dutch Oven with a little oil. brown beef on all sides. (can use Bacon fat for more flavor).
• Sprinkle beef with salt and pepper.
• Add water, Wine, Beef Base, Celery, and Thyme to pot. (you can substitude 1 cup of Beef Stock for water, if you do not have Beef base).
• Bring to boil, cover, and put in 325 oven. for 2 1/2 hours.
• Add vegetables and cook for another 1 hour. (Note: 3 1/2 hours total cooking time. You can adjust cooking times by lowering oven to 300 degrees. I would not rasie them to speed up).
• Remove beef and vegetables from pot. Add enough water to bring liquid to two cups total. Bring to a boil and slowly add flour and water mixture, stirring until thickened. Add seasonings if needed.
• Slice roast against the grain and pile on warm plates.
• Serve the gravey and vegetables on the side.

Steps:

• Heat oil and cook the beef over medium heat until all sides are browned.
• Sprinkle the beef with salt and pepper. Spread horseradish over all sides of the beef. Add 1 cup water to the pot, heat to boiling, reduce heat. Cover and simmer for 2 hours 30 minutes.
• Add potatoes, carrots and onions to the pot. Cover and simmer for 1 hour or until beef and vegetables are tender.
• Remove beef and vegetables to a warm platter.
• Add enough water to broth to measure 2 cups and put back in the pot.
• Combine by shaking the flour and 1/2 cup water in a container with a tight lid.
• Gradually stir into broth, then heat to a boil, stirring constantly about 1 minute until it is a gravy.
• Place pieces of beef with vegetables onto plates or into bowls and ladle on gravy to your liking.
• Bread for dipping is a great optional treat.

Steps:

• Rub meat with salt.
• Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once.
• Reduce heat; pour barbeque sauce and cider over meat.
• Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours.
• Add carrots, potatoes and onions 1 1/2 hours before end of cookign time.
• Add okra 15 minutes before end of cooking time.

Steps:

• Preheat the oven to 350 degrees F.
• Season the roast with salt and pepper. In a large Dutch oven over medium-high heat, add the oil. When the oil is hot, add the roast and sear on all sides until well browned, about 5 minutes. Remove to a plate.
• Add the celery, carrots and onions and saute until caramelized on the edges, about 5 minutes. Add the flour, garlic, thyme, bay leaves and rosemary. Stir to incorporate the flour into the oil and cook until the flour smells toasty, about 2 minutes.
• Pour in the wine and bring to a boil. Add the roast back to the pot, along with the stock and potatoes. Bring to a rapid simmer and cover tightly. Place in the oven and cook, covered, until the meat is just tender (a knife will slide out easily with no resistance), about 2 hours 30 minutes. Remove the meat to a cutting board.
• Let the sauce sit for a few minutes, and then spoon off any fat that has risen to the surface (or pour into a fat-separating measuring cup, pour off the fat and add the sauce back to the pot). Return the sauce to a simmer. Whisk in the mustard and horseradish and season with salt and pepper if necessary. Discard the bay leaves and stir in the parsley if using.
• Carve the meat into 1/2-inch-thick slices against the grain, and serve with the sauce and vegetables.

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Steps:

• 1. Cook beef in 4-quart Dutch oven over medium heat until brown on all sides reduce heat to low.2. Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add water to Dutch oven. Heat to boiling reduce heat. Cover and simmer 2 hours 30 minutes.3. Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.4. Remove beef and vegetables to warm platter keep warm. Make Pot Roast Gravy. Serve gravy with beef and vegetables.Pot Roast Gravy1/2 cup cold water1/4 cup all-purpose flourSkim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. Shake 1/2 cup cold water and the flour in tightly covered container gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.*3-pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted decrease salt to 3/4 teaspoon.Place roast on carving board or platter. With meat fork in meat to hold meat in place, cut between muscles and around bones. Remove one section of meat at a time. Turn section so meat grain runs parallel to carving board. Cut meat across grain into 1/4-inch slices.NUTRITION FACTS: 1 Serving: Calories 385 (Calories from Fat 100) Fat 11g (Saturated 4g) Cholesterol 85mg Sodium 690mg Carbohydrate 40g (Dietary Fiber 6g) Protein 37g % DAILY VALUE: Vitamin A 94% Vitamin C 22% Calcium 6% Iron 26% DIET EXCHANGES: 2 Starch 4 Very Lean Meat 2 Vegetable 1 FatSlow Cooker Directions: Cook beef in 12-inch skillet over medium heat until brown on all sides. Place potatoes, carrots and onions in 4- to 6-quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper spread evenly over beef. Pour water into slow cooker. Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.Barbecue Pot Roast: Decrease pepper to 1/2 teaspoon. Omit horseradish and water. Prepare Smoky Barbecue Sauce. After browning beef in step 1, pour Smoky Barbecue Sauce over beef. Omit Pot Roast Gravy. Skim fat from sauce after removing beef and vegetables in step 4. Spoon sauce over beef and vegetables or serve sauce with beef and vegetables.CREAM GRAVY POT ROAST: For roast-substitute 1 can (10 1/2 ounces) condensed beef broth for the 1 cup water. For gravy-add enough half-and-half or milk, instead of water, to the broth (from the roast) to measure 2 cups. Substitute 1/2 cup half-and-half or milk for the water.Garlic-Herb Pot Roast: Decrease pepper to 1/2 teaspoon. Omit horseradish. After browning beef in step 1, sprinkle with 1 tablespoon chopped fresh or 1 teaspoon dried marjoram leaves, 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves, 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves and 4 cloves garlic, crushed. Substitute 1 can (10 1/2 ounces) condensed beef broth for the 1 cup water.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Add the potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm., Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

Steps:

• Spray inside of crockpot.
• Add remaining ingredients and set to low for 6-8 hours.
• Or bake at 325 for 2 to 3 hours.