Dutch ovens are perfect for cooking large pieces meat because the cast iron hold heat well and because the heavy lid helps to make the oven work a little like a pressure cooker. This Dutch Oven Pot Roast recipe takes a while, but the result is definitely worth it.
| Dutch Oven Pot Roast |
Recipe Type: Meat
Author:
Prep time: 20 mins
Cook time: 3 hours
Total time: 3 hours 20 mins
Ingredients
- 4 lb Beef chuck are pot roast boneless
- 2 tb Cooking fat
- Salt
- Pepper
- 1/2 c Onion; chopped
- 10 3/4 oz Tomato soup; condensed
- 1 soup can water
- 1/4 c Vinegar
- 1 c Applesauce; canned
Instructions
- In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
- Season with salt and pepper and remove from pan.
- Pour off fat drippings.
- Cook onion in drippings remaining in pan until soft but not browned; stir often.
- Add tomato soup, water, and vinegar; mix well.
- Return meat to pan.
- Cover and simmer for 2 1/2 to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.)
- Turn meat once to cook it evenly throughout.
- When done, remove meat and keep warm.
- Skim off excess fat.
- Add applesauce and cook to desired consistency.
- Taste sauce and correct seasoning, if necessary, with salt and pepper.
- Slice meat and serve with sauce.
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