Dutch Oven Pot Roast

Dutch Oven Pot Roast

This Dutch Oven Pot Roast is everything you need to keep you warm and cozy this winter! It’s so tender it falls apart beautifully, and it’s packed with lots of rich flavors.

2 tbsp. Unsalted Butter
1 tbsp. Corn Oil or Sunflower Oil
1 Large Onion, cut into wedges
3 lbs. Boneless Top Round or Rump Roast
3 Carrots, peeled and thinly sliced
3 Medium White Potatoes, cubed
2 Bay Leaves
1/2 tsp. Salt
2 Envelopes Onion Soup Mix, 1.4 oz. each. You can replace the Onion Soup Mix with an herb soup or mushroom soup mix for a different flavor.
1 tbsp. Cornstarch

Directions:
Step 1: Warm your 12″ Deep Dutch Oven. Put the butter, onion and beef in.
Step 2: Put Carrot’s, Potatoes, and Bay Leaves around the Beef. Sprinkle with Salt.
Step 3: In a bowl combine the soup mix with 3 cups water, stirring until smooth.
Step 4: Pour the soup mixture over the beef and the vegetables in your Dutch Oven. 15 coals on the top and 10 on the bottom. Replace coals if needed. Let cook until done.
Step 5: When done take out all your goodies and place in a dish. Now you can make the gravy. Combine the Cornstarch and about 1 tsp. water; stir to form a paste. Add to the mixture in the bottom of your Dutch Oven. Stirring until the gravy has thickened. Slice the beef and serve with vegetables and gravy.

Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil

Dutch Oven Pot Roast