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Super Duper Pot Roast

4 lb Beef chuck (about 1 1/2" thick)
1 tb Shortening
2 ts Salt
1/2 ts Pepper
1/2 ts Hot pepper sauce
2 ts Worchestershire sauce
2 tb Vinegar
1 lg Onion, sliced
1/4 c Butter or margarine

Turn oven on. Brown the roast in the shortening in the Dutch oven, uncovered, on medium heat on range surface unit. When browned on one side, turn and sprinke the browned side with half the salt, black pepper, hot pepper sauce and worchestershire sauce. When second side is browned, turn and sprinkle with rest of seasonings.

Dribble the vinegar evenly over the roast, cover with the onion slices and on these place the half stick of butter, cut into chunks. Cover closely and cook in oven till tender, about 3 hrs. If adding vegetables (peeled and halved medium size potatoes, split carrots and halved medium sized onions) add them after the roast has cooked about
1 1/2 hrs. Spoon some of the liquid from the roast ove them and sprinkle with salt and pepper. Continue cooking until roast and vegetables are tender. Note: I sometimes cook this roast in a 350^ oven for 30 min. then turn the oven down to 250^. This gets it off to a quicker start, and shortens cooking time to about 2 1/2 hrs.

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