Golfgar4
Senior Cook
Last night was Dutch Oven Monday night. We had some friends come over, and we decided to serve a pot roast with mashed potatoes, carrots and a mixed berry crisp for dessert. We call this kind of roast "Pull Apart" roast because our son called it that when he was little. If the meat is a good quality roast, then when finished cooking, it does pull apart with just a fork.
Unfortunately, the roast we had wasn't quite that good. It tasted good, and it was not tough, but it didn't pull apart like we would have liked. I just think that it was the quality of the meat and not the way it was cooked. This was the first time that we cooked this in the dutch, and it took the same amount of time as it does when cooked in a conventional oven.
It's just a good, basic roast recipe that provides a nice, comfort meal.
12” dutch oven
Ingredients
Pot roast ( 3 1/2 – 4 lbs.)
2 pkgs. beefy onion soup mix
1 can beefy mushroom soup
1 bag baby carrots
1 medium onion
6 cups hot water
Place roast on trivet in the 12” dutch oven. Combine hot water, onion soup mix, and mushroom soup. Mix well and pour over roast. Add carrots. Peel and slice onion and add to dutch. Cover and cook at 350 – 375 for 3 hours.
Remove roast when cooked and keep warm. For gravy, strain cooking juices and skim fat. Pour juices into a saucepan. Combine cornstarch and water until smooth, gradually stirring into the juices. Bring to a boil and cook and stir for 2 minutes or until thickened. Serve with mashed potatoes
Serves 8 - 10
Unfortunately, the roast we had wasn't quite that good. It tasted good, and it was not tough, but it didn't pull apart like we would have liked. I just think that it was the quality of the meat and not the way it was cooked. This was the first time that we cooked this in the dutch, and it took the same amount of time as it does when cooked in a conventional oven.
It's just a good, basic roast recipe that provides a nice, comfort meal.
Pull Apart Roast
12” dutch oven
Ingredients
Pot roast ( 3 1/2 – 4 lbs.)
2 pkgs. beefy onion soup mix
1 can beefy mushroom soup
1 bag baby carrots
1 medium onion
6 cups hot water
Place roast on trivet in the 12” dutch oven. Combine hot water, onion soup mix, and mushroom soup. Mix well and pour over roast. Add carrots. Peel and slice onion and add to dutch. Cover and cook at 350 – 375 for 3 hours.
Remove roast when cooked and keep warm. For gravy, strain cooking juices and skim fat. Pour juices into a saucepan. Combine cornstarch and water until smooth, gradually stirring into the juices. Bring to a boil and cook and stir for 2 minutes or until thickened. Serve with mashed potatoes
Serves 8 - 10