Basic Dutch Oven Pot Roast

By mjohnmeyer

Ingredients

• 1 3lb pot roast
• 1 tablespoon butter
• 1 -2 tablespoons vegetable oil
• 1 packet onion soup mix
• 2-3 cups water
• 5-8 small red potatoes
• 1 bag baby carrots
• 1 onion, sliced

Details

Adapted from navywifecook.com

Preparation

Step 1

1. Melt the butter in the dutch oven on med-high heat. Brown the roast on all sides (about 5-7 minutes). Remove roast to a plate...add a little vegetable oil to the dutch oven and the sliced onion. Cook for a few minutes until softened.

2. Place the roast back in the pot and the add carrots and potatoes around the meat. Add the Onion Soup Mix to 2 cups of water and pour around the meat and veggies. (You want the liquid to cover about 3/4 of the roast, and to cover the veggies, but you don't want to submerge the meat completely).

3. Bring the water to a boil, then turn the heat down to low so the water just barely boils. Put the cover on, and set the timer for 3 hours. Remove from pot, slice and serve with veggies.

navywifecook.com