Hearty Pot Roast - Just Dutch Oven Recipes

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Hearty Pot Roast

2 lb Round roast, trimmed
1 1/2 c Onions -- coarsely chopped
2 ts Ginger
2 ts Garlic -- minced
1 ts Coriander -- ground
1/4 ts Cinnamon
1 1/2 c White wine
2 c Beef broth
1 tb Molasses
2 Strips orange peel
1/2 Bay leaf
1/2 ts Fresh ground black pepper
3 lb Red new potatoes -- quartered
2 lb Carrots -- cut in 2" pieces
1/2 ts Salt
2 tb Fresh parsley -- chopped

Preheat oven to 325F. Heat large Dutch oven over medium-hight heat until very hot. Add beef and cook until well browned on all sides; set aside. Add onions to Dutch oven; cook until soft and beginning to brown, 10 to 15 minutes. Stir in ginger, garlic, coriander and cinnamon; cook 1 minutes. Stir in wine, broth, molasses, orange peel bay leaf and pepper. Return beef to pot and bring to boil. Cover and transfer to oven. Roast 1 1/2 hours. (Can be made ahead. Cover and refrigerate overnight. Skim fat. Reheat to boiling over medium heat). Add potatoes and carrots to Dutch oven and sprinkle with salt. Cover and roast 1 hour more. Remove beef and slice very thin. Serve with vegetables and juices. Sprinkle with parsley.