Attachment 23289
Ingredients for 10 inch Dutch Oven. Recipe by my wife, Paula.
2 to 3 lb. Roast
½ cup flour, salt and pepper (to coat meat)
¼ cup olive or canola oil
1 tsp chopped garlic
1 envelope Onion soup mix
1 onion sliced
1 cup carrots
1 cup peeled and chunked potatoes
1 cup Burgundy Wine
3 cups water
kosher salt and cracked black pepper to taste
1. Cut roast into 4 or 5 chunks – mix flour, salt and pepper – dredge meat in flour mixture to coat both sides.
2. Heat oil and garlic in 10 inch Dutch Oven, sear the meat for 3 to 4 minutes on each side or until well browned,
3. Remove beef chunks and add onion soup mix to pan drippings. Whisk to blend – add onions and cook till clear.
4. Add beef, carrots and potatoes, salt and pepper.
5. Add wine and enough water to cover vegetables. Cover and let cook.
6. Check water level hourly and add more water or wine as necessary.
7. 1 ½ - 2 hours cooking time.
8. Remove roast and vegetables to serving bowl. Put juice from DO in saucepan and thicken with cornstarch to make gravy.
Attachment 23290
Very good and cowgirl's beer bread is a big PLUS.
http://www.smokingmeatforums.com/for...ad.php?t=83419
Attachment 23291
Ingredients for 10 inch Dutch Oven. Recipe by my wife, Paula.
2 to 3 lb. Roast
½ cup flour, salt and pepper (to coat meat)
¼ cup olive or canola oil
1 tsp chopped garlic
1 envelope Onion soup mix
1 onion sliced
1 cup carrots
1 cup peeled and chunked potatoes
1 cup Burgundy Wine
3 cups water
kosher salt and cracked black pepper to taste
1. Cut roast into 4 or 5 chunks – mix flour, salt and pepper – dredge meat in flour mixture to coat both sides.
2. Heat oil and garlic in 10 inch Dutch Oven, sear the meat for 3 to 4 minutes on each side or until well browned,
3. Remove beef chunks and add onion soup mix to pan drippings. Whisk to blend – add onions and cook till clear.
4. Add beef, carrots and potatoes, salt and pepper.
5. Add wine and enough water to cover vegetables. Cover and let cook.
6. Check water level hourly and add more water or wine as necessary.
7. 1 ½ - 2 hours cooking time.
8. Remove roast and vegetables to serving bowl. Put juice from DO in saucepan and thicken with cornstarch to make gravy.
Attachment 23290
Very good and cowgirl's beer bread is a big PLUS.
http://www.smokingmeatforums.com/for...ad.php?t=83419
Attachment 23291
