Sunday, October 3, 2010

Dutch Oven Pot Roast

I have a new baby.

She's a gorgeous apple-red dutch oven, and I'm in love.

It was a birthday present from Momma B.  I'm so excited!

I made gumbo a few weeks ago and learned that it's not very easy to make a perfect roux in a thin-bottomed metal pot.  (In fact, it's very easy to make a perfectly scorched roux in a thin-bottomed metal pot.)

My southern Mother-in-law knew that a girl needs a real dutch oven to make a real gumbo, so that was my birthday present from her this year.  I'm going to have many pics to upload from my wonderful 24th birthday!  Check here to find them soon :-)

I was so excited to have a dutch oven that I wanted to find a simple yummy recipe to try it out.
Pot roast was always a special meal during my childhood, so I decided to try my hand at it.  The dutch oven made it so moist and flavorful!  This recipe is the simplest thing in the world.  If you don't have a dutch oven, try doing this in a slow cooker.

♥2.5 pound beef chuck pot roast (about 8 inches long by 2 inches thick)

♥1 packet of Lipton Beef and Onion powdered soup mix (adds such simple,yummy flavor!)

♥4-6 small russet potatoes

♥ two or three hanfuls ofbaby carrots (about 6 ounces)

♥1 cup water

♥pinch of salt

♥pinch of pepper

The most important part to making a pot roast is to sear in all of the juices before you get started.  Turn the stove on to medium-high heat and sear each side for 4-6 minutes.  It should come out a light brown, caramelly color.

Once the roast is nicely browned, remove from heat and season the top and sides with salt and pepper.  Mix the onion soup mix with 1 cup of water, and pour it around (not on top of) the roast.  Put it back on the stove and get it up to a simmer for two hours.  Put your ear next to the pot to listen for a gentle simmering sound.  Make sure it's not too hot--it will dry the poor thing out!

Ten minutes before the two-hour timer goes off, cut up your potatoes.  There shouldn't be any pieces thicker than 1.5 inches.  Add the potatoes and carrots to the pot and leave it alone for another hour.

I told you this was easy, didn't I?  :-)

Dinner is all set and ready once you turn that burner off an hour later.  Serve with some salad, some bread rolls, and a homey dessert, and you've got yourself one of the easiest crowd pleasers you could come up with!

Enjoy :-)

1 comment:

  1. Yeah! I am so glad that you like the Dutch Oven! It was always a standard (almost mandatory) piece of equipment for the old-timey kitchens!

    And pot roast was my Grandma Ralston’s standard Sunday meal. Really brings back some memories of her cozy kitchen in the farmhouse (that farmhouse was over 100 years old).

    There was a blue bird outside the kitchen window and a pot belly coal stove in the living room to heat the place in winter. Kittens in the hay loft of the barn and baby lambs in the pen.

    Chickens gave fresh eggs and we pumped water from the well in the yard (there was also a smaller pump in the kitchen). Ahhhh…..

    ♥ Momma B


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