There’s not much better than a moist, delicious and well seasoned roast with tender vegetables. Here’s a recipe that easy for you to make in your dutch oven, which will give you amazing flavor. I’ll give you all the steps so you can make this too! Serve with my Dutch Oven Mini-Pull-Apart Butter Rolls and Stan’s famous Peach Cobbler (add in a side of ice cream to make it off the charts amazing if that’s possible!) and you’ve got a GREAT dinner for your family or company. Did you know you can stack the dutch ovens and cook multiple dishes at the same time? If you didn’t check it out in my basic dutch oven cooking 101 HERE
I have a GREAT 2-page Dutch Oven cheat sheet HERE
Dutch Oven Beef Roast and Vegetables
Cooking Time: 2 1/2 – 3 hours
3-4 pound good quality 7 bone or good cut of roast that will cook tender. Ask your butcher.
3-4 Tablespoons vegetable oil
1 large onion, or 1 small, sliced thick
2 teaspoons beef bouillon
2 Tablespoons balsamic vinegar
1 Tablespoon Worcestershire sauce
2 teaspoons Montreal Steak seasoning
1 onion soup mix packet
2 -4 cans beef broth, or 2 -4 cups water and 2 teaspoons beef bouillon in addition to that listed above
1-2 pounds mini carrots
1 pound whole mushrooms, larger so they cook at the same time as the other vegetables
2 pounds white or red thin skinned potatoes, cut up so they will cook at the same time as the mini carrots
Start you charcoal, using a 12″ dutch oven as directed HERE, place 15 briquettes on the bottom, heat.
Pour in the vegetable oil
Carefully lay in the meat and sear, or brown to a dark caramel color on one side. This step holds in the moisture while cooking, making for a more flavorful and tender roast.
Turn the meat over and sear on the other side.
Remove the meat from the pot and place on the turned over dutch oven lid
Very carefully lay the thick onion slices down in the pot.
Now place the meat on top of the onion.
Sprinkle over the meat the beef bouillon, balsamic vinegar, Worcestershire sauce, Montreal Steak seasoning and dry onion soup mix.
Pour into the bottom of the dutch oven the 2 cans, or 2 cups of the beef broth, or water and more bouillon.
Put the lid on the dutch oven and place 9 coals on the top.
This will need to cook for 1 hour to 1 1/2 hours, depending on the size of the roast; longer time if the larger size.
***You will need to add coals during the cooking time to keep the proper heat. See the directions for this HERE
At the hour mark, take off the lid.
If the water has mostly gone out, add in another 2 cans of broth or the water as directed above.
If the roast is coming along nicely add in the vegetables; if not, cook for another half hour, then continue to next step:
Add in your vegetables, replace the lid and continue to cook for one more hour, or until the vegetables are fork tender.
***Again, adding coals as needed to maintain heat.
Serve with the delicious mini butter pull apart rolls you see below in the link.
Recipe by Copyright Carrie Groneman, A Mother’s Shadow, 2017
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