Dutch Oven Pot Roast

By gtbalm

This dish is designed for 12 inch Cast Iron Dutch Oven.

Ingredients

• 1 envelope onion soup mix
• 3 to 4 pound beef roast
• 1 1/2 cups water, divided
• 2 beef bouillon cubes
• 1/2 pound baby carrots
• 8-10 medium potatoes
• 2 tablespoons flour
• 1/2 cup water

Details

Servings 6
Cooking time 60mins

Preparation

Step 1

Rub soup mix into roast, then brown roast on all sides in Dutch oven.
Add 1 cup water and bouillon.
Cover and bake 30 minutes at 350 degrees (10 coals on bottom and 14 on top if cooking over coal fire)
Check and add water as needed, keeping bottom of pan full.
Add carrots and potatoes and bake 30 minutes more.
Roast is done when internal temperature reaches 160 degrees.
Remove from oven and set aside.
Remove vegetables and place in a bowl.
Cover to keep warm.
Bring liquid in oven to a boil, and then add flour and remaining water, stirring to make gravy.