Pot Roast - Just Dutch Oven Recipes


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Pot Roast

1 3 # chuck roast -- (3 to 4)
3 TBS oil
1 can beer
Minced garlic -- as much as you like
garlic powder -- as much as you like
pepper -- as much as you like
5 cubes beef bouillon -- (5 to 6)
1 can Golden Mushroom Soup
1 envelope dry Lipton Mushroom/Onion soup
Mushroom sliced -- as many as you like
Onions -- quartered, as many as you like
Worcestershire Sauce -- as much as you like
Potatoes -- quartered, as many as you like
Carrots -- large chunks, as much as you like
Brown the roast in the oil on all sides in a Dutch Oven. Pour beer half way up roast. Sprinkle minced garlic, garlic powder and pepper over roast. Put the bouillon cubes around the roast. In a separate bowl, mix the Golden Mushroom Soup and the dry Mushroom/Onion Soup together and pour over the roast. Sprinkle the roast with Worcestershire sauce. Add the onions and Mushrooms. Cover and cook at 350 degrees 3 1/2 to 4 hours adding the carrots and potatoes 1 1/2 hours before roasting time is done.