Printable Recipe - Dutch oven pot roast

Dutch oven pot roast

Dutch Oven Pot Roast is a timeless comfort food classic that never fails to impress. This hearty and satisfying dish features a succulent beef roast that has been slow-cooked to perfection in a Dutch oven, resulting in tender, flavorful meat that practically melts in your mouth. The beauty of Pot Roast lies in its simplicity and versatility, making it a perfect choice for a cozy family dinner or a festive gathering. With its irresistible aroma and melt-in-your-mouth tenderness, Dutch Oven Pot Roast is a true crowd-pleaser that is sure to evoke feelings of warmth and contentment at the dinner table.

RECIPE​

Ingredients

• RUMP ROAST (MUST BE LABELED RUMP NOT BOTTOM ROUND)
• 2 TBSP. WHITE LILY ALL-PURPOSE FLOUR
• 1 TSP. SALT
• 1/2 TSP. BLACK PEPPER
• 1/4 TSP. HOT SAUCE (I USE SRIRACHA CHILI SAUCE OR TOBASCO)
• 1 CAN PETITE DICED TOMATOES
• 1/2 TSP. WEBER STEAK-N-CHOP
• 1 ONION SLICED THIN
• 2 TSP. THYME
• 1/2 CUP WATER
• REMAINING FLOUR RUB

1. Preheat a Dutch oven. Combine flour, salt and pepper and rub roast well on all sides. Add 1/4 cup shortening or cooking oil to Dutch oven. Brown allsides well.
2. Add hot sauce, tomatoes, steak seasoning, onion, thyme, water, and remaining flour rub. Stovetop directions: Simmer on low for 1.5 hours with lid on. Turn roast and simmer for 2 more hours. Slice across grain. Ingredients make a sauce in bottom of pot to serve over meat.
3. Oven directions: Use a meat thermometer and cook at 325 degrees until desired temperature is reached. Remove from oven. Slice across grain.

“The trick to cooking a great tender roast is not to boil the meat. Cook all roasts on a low temperature.” -Tammy

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