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Pot Roast in Fireplace

post #1 of 4
Thread Starter 
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. PDT_Armataz_01_34.gif

Attachment 23291
post #2 of 4
Man, I could use a plate of that right now. Looks great.PDT_Armataz_01_37.gif
post #3 of 4
I will be adding that to my wifes TO DO LIST.PDT_Armataz_01_37.gif
post #4 of 4
Man,I love a good pot roast.Thanks for sharing and kudos to Paula...PDT_Armataz_01_37.gif
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