Pot Roast - Just Dutch Oven Recipes


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Pot Roast

2 1/2 To 3 lbs bottom round, eye of round, or brisket
2 md Onions, sliced
4 Carrots, peeled and sliced
6 Cloves garlic, crushed
2 ts Salt, or to taste
2 Bay leaves
1 c Ketchup
3 c Water, or enough to cover the meat
Halfway
4 Potatoes, quartered

Preheat the oven to 375 degrees F.

In a Dutch oven or heavy pot with a tight-fitting lid, place the meat, onions, carrots, garlic, salt, bay leaves, ketchup, and enough water to cover the meat halfway.

Cover tightly and cook in the preheated oven for 2 hours. After 2 hours, add the potatoes and as much water as needed to again cover the meat halfway. Cover and continue cooking for 40 to 50 minutes more, or until the meat is tender and the potatoes are cooked through.

Let cool at room temperature, then cover and refrigerate overnight. The next day remove all of the congealed fat and the bay leaves. Slice the meat, reheat, and serve. I always slice the meat cold because it is much easier to get nice slices, then I replace the meat in the gravy, cover the pot, and reheat on top of the stove over low heat for 30 minutes, unto the potatoes are heated through. Makes 6 servings.