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In order for the taste of sunday pot roast (dutch oven), you need to do first from the type of ingredients, then selection of ingredients that are good until how to make and serve it. No need Confused if want prepare sunday pot roast (dutch oven) delicious as long as you know the trick and how to make this dish can be treat very special.

Ingredients and seasonings required in make

1. Prepare 1 4- 5 lb chuck roast or 2 2 1/2 pound roasts
2. Prepare 2 bay leaves and 2 rosemary sprigs
3. Take 1 onion chopped
4. Use 3-4 carrots right cut
5. Prepare 3-4 potatoes peeled and quartered
6. Use Sliced mushrooms
7. Use 1/2 cup good red wine
8. Prepare 2-3 table spoons Worcestershire sauce
9. Use 1 cup beef broth
10. Prepare 2 gloves garlic minced
11. Prepare 1 can cream of mushroom soup or fresh cream of mushroom soup
12. Use 1/3 low sodium soy sauce or liquid aminos
13. Prepare 1 lb Egg noodles

Add beef broth, onion, and celery to pan. What is a Dutch Oven Pot Roast? A "pot roast" is a braised beef dish that's made by searing a big, tough cut of beef (usually an inexpensive roast) and then slowly cooking the beef in a covered dish called a Dutch oven. In America, this dish is often called a "Yankee Pot Roast," and is served with carrots and potatoes or other vegetables.

How to make:process Sunday Pot Roast (Dutch Oven):

1. Season meat in both sides with kosher salt, garlic powder and fresh pepper.
2. Preheat oven to 325 degrees
3. Heat a little olive oil in the bottom of a Dutch oven. Sear meat about 2 minutes on each side until brown all around.
4. While meat is searing mix the soup, wine, worcestershire, soy, and gravy master in a bowl. Set aside.
5. Remove meat from Dutch oven and add a little more olive oil to pot..
6. Add vegetables (except mushrooms to Dutch oven. Season with salt and pepper. Let cook for 5 minutes on low heat, stirring often.
7. Place meat back in Dutch oven nestled in the vegetables.
8. Place 2 bay leaves and rosemary sprigs on top of roast. Pour sauce over meat.
9. Pour beef broth over meat to cover most of meat and the vegetables
10. Cover Dutch oven and place in preheated oven for about 1 1/2 hours.
11. After half the cooking time add mushrooms and baste the meat with some of the gravy.
12. Continue cooking covered for another 1 1/2 - 2 hours.
13. After 3-4 hours of cooking remove meat from pot. Remove bay leaves and rosemary and discard.
14. Combine 2 table spoons of flour with 2 table spoons or more of water to create a smooth paste. Add to gravy and vegetables on stove top. Stir and then cover pot.
15. Heat on stove top under a low flame until gravy is desired consistency. Bring to a slow boil. You can adjust seasoning as well.. add salt, pepper extra wine or worcestershire as necessary.
16. Slice meat into thick slices and cover in gravy. Serve with vegetables and egg noodles.
17. A nice side is a mixed green salad with balsamic vinaigrette. Don’t forget the biscuits!
18. Done and ready to serve!

Get a large oven safe dutch oven pot heating over high heat. Season both sides of chuck roast with salt and pepper. Remove roast from pan and set aside briefly on a plate or cutting board. Heat a Dutch Oven greased with olive oil over medium-high on the stove. Remove from pan and set aside.

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