I made pot roast the other day and it’s so amazingly simple that I felt I needed to share! (And I want to try to win a Dutch Oven from My Baking Addiction.) Of course, I forgot to take pictures of the finished product. I will take pictures next time and update the post! This is super simple and really good. I don’t say that about a lot of things. I use my Le Creuset oval dutch oven (in flame) because I can brown the meat on the stovetop and then throw it in the oven.
Tina’s Simple Pot Roast
3.5-4 pound beef roast (rump, etc. something cheap because this long, slow cooking works well for those meats)
1/3 cup flour
3-4 Tb. butter
ground black pepper
1 medium onion, sliced
1 envelope Lipton Onion Soup mix
1 can cream of mushroom soup
1/2 cup dry vermouth
4-5 medium yukon gold potatoes, chopped medium
3-4 medium carrots, chopped medium
1. Put your flour on a plate and sprinkle liberally with fresh cracked pepper. Mix up the flour mixture, and dredge the roast on all sides.
2. Meanwhile, melt the butter on a medium-high heat in your Dutch Oven. Add in the sliced onion and saute for a few minutes.
3. Add in the roast and brown the roast on all sides, 3-4 minutes per side or so.
4. Mix up the sauce — mushroom soup, vermouth and soup mix.
5. Pour over roast, put on the lid and place in preheated 325 F oven.
6. Cook for about 2.5 hours.
7. Prep potatoes and carrots. (Cut into bigger sized pieces, maybe about an inch.)
8. Add potatoes and carrots after 2.5 hours. Mix into the sauce so they get covered in the gravy. Cook for an additional hour (for a total of 3.5 hours).
9. Feel free to add other vegetables, sometimes I add peas towards the very end, or add in parsnips with the carrots.
10. Serve with biscuits, bread, side dish of peas, etc.
Total comfort food! The vermouth really makes the gravy. Don’t leave it out. If you don’t have any, I have substituted a mix of white wine and sherry before. But, I usually just try to always keep vermouth in the liquor cabinet, just for this recipe. I’d say it takes about 10-15 minutes to get the roast in the oven, then another 15 minutes to prep the potatoes/carrots. The rest of the time is just oven time. Great result for little investment!
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