Dutch Oven Pot Roast
- Number of Servings: 10
Ingredients
2 Tbsp. Olive Oil2 Tsp. Dry Rosemary2 Med. Onions, Sliced5 Cloves Garlic, Sliced1 Cup Hot Beef Broth1/4 Cup Honey Barbecue Sauce2 Tbsp. Red Wine Vinegar1 Tbsp. Balsamic Vinegar3 Tbsp. Brown Sugar1 Tbsp. Soy Sauce1 Bay Leaf, Crushed1 Tsp. Black Pepper1 lb. Baby Carrots, Raw6-8 Med Red Potatoes, cut into chunks1 Tsp. Thyme1 Tbsp. Parsley Flakes
Serves 8-10
Heat a 12" deep Dutch Oven using 20-22 briquettes underneath until the oven is hot. Add Olive Oil, Rosemary and Onions; cook 2-3 minutes. Add Garlic; cook 1 minute. In separate bowl, combine Beef Broth, Barbecue Sauce, Red Wine Vinegar, Balsamic Vinegar, Brown Sugar, Soy Sauce, Bay Leaf and Black Pepper; stir to mix. Pour slowly into Dutch Oven. Add Roast to oven and cover with Onions. Replace lid and reduce briquettes to 10 beneath oven. Add remaining briquettes to lid. Cook for 20 minutes, rotating oven every 10 minutes. Add Carrots and Potatoes. Season with Thyme and Parsley Flakes. Replace lid and continue baking for additional 60 - 80 minutes until vegetables are tender.
Number of Servings: 10
Recipe submitted by SparkPeople user RASMITH0506.
Heat a 12" deep Dutch Oven using 20-22 briquettes underneath until the oven is hot. Add Olive Oil, Rosemary and Onions; cook 2-3 minutes. Add Garlic; cook 1 minute. In separate bowl, combine Beef Broth, Barbecue Sauce, Red Wine Vinegar, Balsamic Vinegar, Brown Sugar, Soy Sauce, Bay Leaf and Black Pepper; stir to mix. Pour slowly into Dutch Oven. Add Roast to oven and cover with Onions. Replace lid and reduce briquettes to 10 beneath oven. Add remaining briquettes to lid. Cook for 20 minutes, rotating oven every 10 minutes. Add Carrots and Potatoes. Season with Thyme and Parsley Flakes. Replace lid and continue baking for additional 60 - 80 minutes until vegetables are tender.
Number of Servings: 10
Recipe submitted by SparkPeople user RASMITH0506.
Nutritional Info Amount Per Serving
- Calories: 290.9
- Total Fat: 8.1 g
- Cholesterol: 81.6 mg
- Sodium: 354.8 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 2.2 g
- Protein: 31.1 g