Dutch oven dinner combo

Dutch oven dinner combo
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 781.4
  • Total Fat: 29.9 g
  • Cholesterol: 291.5 mg
  • Sodium: 875.3 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 99.8 g

View full nutritional breakdown of Dutch oven dinner combo calories by ingredient


Introduction

Simmered meat and vegtables are a perfect choice for a rainy winter night. Simmered meat and vegtables are a perfect choice for a rainy winter night.
Number of Servings: 6

Ingredients

    2 Tbsp vegtable oil
    1 boneless beef rump roast (3½ to 4 lb)
    ½ cup tomato juce
    ¼ cup dry red wine
    1 Tbsp Worcestershire sauce
    1 tsp dried basil
    1½ tsp salt
    Freshly ground pepper to taste
    3 to 4 carrots, peeled and cut into 1 inch pieces
    1 large yellow onion, quartered
    2 potatos, peeled and quartered
    2 cloves garlic, chopped
    1 large zucchini, unpeeled, cut into 1 inch slices
    8 oz mushrooms, halved if large
    3 Tbsp all-purpose flour
    ¼ cup water

Directions

Preheat oven to 350°F In a Dutch oven over medium heat, warm oil. Brown roast on all sides for about 10 minutes.

In a small bowl mix tomato juice, wine, Worcestershire sauce, basil, salt, and pepper and pour over meat.

Cover and bake 1½ hours. Stir in carrots, onion, potatos, and garlic and bake, covered, 15 minutes longer. Add zucchini and mushrooms and bake, covered, until meat and vegetables are tender, about 30 minutes longer.

In a cup, blend flour and water and stir into pan. Bake until juices are thickened, about 5 minutes longer.

Number of Servings: 6

Recipe submitted by SparkPeople user LUPINTHE3RD.