Steve's Dutch Oven Pot Roast

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Modified: 2010/03/15 19:06 by admin - Categorized as: Camping, Recipe

(10) » Steve's Dutch Oven Chicken and Dumplings » Steve's Dutch Oven Chili » Steve's Dutch Oven Pot Roast

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Ingredients

2 to 2.5 lbs of Beef Roast (stay closer to 2lbs - any bigger and it won't fit!)
2 Small Potatoes; chopped
1 Small Onion; chopped
1 Stalk of Celery; chopped
1 Carrot; chopped (Optional)
1 Cup of Mushrooms (Optional)
Italian Seasoning to taste
Salt to taste
Pepper to taste
Garlic Powder to taste
Water
2 tbsp. cornstarch, dissolved in 2 tsp. water.

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Preparation

Braise all sides of roast in a greased cast iron pan.

Place roast in greased 2 quart dutch oven, add vegetables, seasoning and add water halfway up roast.

Let simmer in dutch oven for about 1.5 to 2 hours. Check every so often to ensure water hasn't dried up. Don't add too much water as you will use the beef juices for gravy.

Once cooked, remove beef and vegetables.

Skim fat from liquid and stir in cornstarch mixture.

Bring liquid to a boil; cook and stir until thickened.

Serve with pot roast and vegetables.

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