"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pot Roast in Dutch Oven Recipe

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This recipe for Pot Roast in Dutch Oven, by , is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shannon Myers
Added: Sunday, April 20, 2008


4 tbsp veg oil
2 tbsp flour
4 lbs boneless round or roast
1/2 c diced carrots
1/2 c diced potatoes
1/2 c diced celery
1/3 c diced onion
3-4 pinches parsley flakes
1 bay leaf
2 c water
salt and pepper

Add veg oil to dutch oven. Flour beef on all sides and brown.
Remove and set aside.
Spread diced vegs on bottom of oven.
Place beef on top and sprinkle with salt and pepper.
Add parsley and bay leaf and water
Cover and simmer 3 hours.
Remove meat and slice.
Strain juices, spoon some over meat and serve reast as a sauce/gravy.




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