"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Dutch Oven Pot Roast Recipe

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This recipe for Dutch Oven Pot Roast, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Howell Russ
Added: Monday, April 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12" oven
Serves 8
This recipe takes about 2 1/2 - 4 hours to make. It cannot be rushed and turn out tasting its best.

3-5 lb. roast (beef)
1 onion, chopped in large pieces
2 Tbsp butter
1 heaping tsp flour
5 or 6 large carrots, peeled, cut in large pieces
4 or 5 potatoes, cut in medium pieces
1 pkg. McCormick pot roast or beef stew seasoning
1 pkg. sazon
1/2 cup catchup
1 cup water
adobo, to taste
small can of diced tomatoes (optional)

Can substitute two packages Lipton Onion Soup and a two cups of water for all of the above seasonings if desired or needed.

Directions:
Directions:
Add some butter (2 tablespoons) to dutch oven. Once melted, add the chopped onion. Sprinkle the flour on the onion and sauté until soft. Place roast on top of onion.

Mix McCormick seasoning with water and pour over roast. Add catchup and sazon. Stir.

Cut up potatoes and carrots and add to oven.

Sprinkle adobo on to taste.

Roast on a low heat for 2 to 4 hours depending on how fast dinner needs to be ready and amount of heat available. Check every 30 minutes to be sure roast has enough water. If it is low, add water in the amount needed. The slower it is cooked, the more tender it will be and the better it can turn out to taste.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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