Page 1 of 1

Dutch Oven Pot Roast

PostPosted: Thu Jul 22, 2010 11:58 am
by cuyeda
Dutch Oven Pot Roast


3 onions, thickly sliced
2 Tbsp. vegetable oil
1 rolled beef rump, round bone or blade pot roast (4-5 lbs.)
1 tsp. salt
1/4 tsp. cracked black pepper
1 to 2 cups barbecue sauce
1 to 2 cups beer or red wine
Boiled carrots, turnips and potatoes

Fry sliced onions in oil in a large Dutch oven until golden; remove and set aside.

Season meat with salt and pepper. Brown meat on all sides in Dutch oven, adding oail if needed. Pour in 1 cup each, barbecue sauce and beer. Cover tightly and simmer over low heat for 2 hours, adding barbecue sauce and beer as needed.

Add onions; cover and cook 30 minutes to 1 hour, until meat is tender.

Serve with carrots, turnips and potatoes.

Makes 8 to 10 servings.