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Pot Roast with Onion Soup Mix and Vegetables
5 lb Beef round heel of round
2 tb Cooking fat
1 c Water
1 ea Onion soup mix package
8 md Carrots, cut 2-inch pieces
4 ea Celery; stalks, 3-inchs ea
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Add water and soup mix. 3. Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. Turn meat once to cook it evenly throughout. Add carrots and celery during the last 35 minutes of cooking. 5. Skim off any excess fat. Taste gravy and correct seasoning, if necessary, with salt and pepper. 6. If gravy is too thin, remove meat and vegetables to a platter and keep warm. Mix 2 T flour in 1/3 c cold water. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. 7. Serve sliced meat with vegetables and gravy.