Dutch Oven Pot Roast
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Dutch Oven Pot Roast calories by ingredient
Introduction
Also needed: Dutch Oven, 20-22 briquettes Also needed: Dutch Oven, 20-22 briquettesNumber of Servings: 10
Ingredients
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2 Tbsp. Olive Oil
2 Tsp. Dry Rosemary
2 Med. Onions, Sliced
5 Cloves Garlic, Sliced
1 Cup Hot Beef Broth
1/4 Cup Honey Barbecue Sauce
2 Tbsp. Red Wine Vinegar
1 Tbsp. Balsamic Vinegar
3 Tbsp. Brown Sugar
1 Tbsp. Soy Sauce
1 Bay Leaf, Crushed
1 Tsp. Black Pepper
1 lb. Baby Carrots, Raw
6-8 Med Red Potatoes, cut into chunks
1 Tsp. Thyme
1 Tbsp. Parsley Flakes
Directions
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.
