Peppered Pot Roast - Just Dutch Oven Recipes

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Peppered Pot Roast

4 lb To 5 lb boneless chuck roast
3/4 ts Salt
1/4 ts Pepper
3 tb Vegetable oil
1 c Dry red wine
1 c Beef bouillon
1/4 c Chopped onion
2 tb Brown sugar
1/2 ts Garlic salt
Dash ground nutmeg
Dash dried whole thyme
2 tb Cornstarch
1/4 c Water
2 tb Cracked peppercorns
1/4 c Fresh parsley; chopped

Sprinkle roast with salt and pepper. Brown roast on all sides in hot oil in a Dutch oven. Add wine, bouillon, onion, sugar, garlic salt, nutmeg, and thyme. Cover and bake at 350 degrees F for 2-1/2 hours. Remove meat from Dutch oven, reserving 2 cups cooking liquid. Slice meat thinly, place on serving platter. Set aside. Combine cornstarch and water; blend well. Add cornstarch mixture to reserved cooking liquid. Add peppercorns. Cook over medium-high heat, stirring constantly, until mixture comes to a full boil. Boil 1 minute. Pour gravy over sliced roast. Sprinkle with parsley. Yield: 8 to 10 servings.