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Pot Roast with Vegetables
1 lb Lean boneless chuck roast; trimmed
Vegetables cooking spray
2 md Onions; peeled sliced
2 Stalks celery; sliced
1/4 c Water
1/4 ts Salt
1/8 ts Pepper
4 lg Potatoes; peeled coarsly chopped
Brown boneless chuck roast evenly on all sides over medium heat in a small Dutch oven coated with vegetable cooking spray. Add sliced onion, celery, water, salt, and pepper. Cover Dutch oven, and bake at 350 degrees for 1 hour and 15 minutes. Add sliced carrots and coarsely chopped potatoes, continue to bake, covered, for 1 hour or until meat and vegetables are tender. Transfer roast and vegetables to a serving platter; cut roast into 2 oz slices. Serve hot.