Dutch Oven Pot Roast
Dutch Oven Pot Roast recipe
Yield
6 servingsPrep
15 minCook
5Ready
5Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
beef roast, pot roast
|
* |
| 2 | teaspoons |
salt
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| ½ | cup |
barbecue sauce
|
|
| ½ | cup |
apple cider
|
*
|
| 8 |
carrots
peeled, cut into 2-inch chunks |
*
|
|
| 6 | large |
potatoes
peeled and quartered |
|
| 2 |
onions
sliced |
*
|
|
| 8 | ounces |
okra
fresh OR 10 oz pkg frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
beef roast, pot roast
|
* |
| 1E+1 | ml |
salt
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 118 | ml |
barbecue sauce
|
|
| 118 | ml |
apple cider
|
*
|
| 8 | each |
carrots
peeled, cut into 2-inch chunks |
*
|
| 6 | each |
potatoes
peeled and quartered |
|
| 2 | each |
onions
sliced |
*
|
| 231.2 | ml/g |
okra
fresh OR 10 oz pkg frozen |
|
Directions
Rub meat with salt.
Melt shortening in Dutch oven; add meat and cook over medium heat, turning once.
Reduce heat; pour barbecue sauce and cider over meat.
Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours.
Add carrots, potatoes and onions 1½ hours before end of cooking time.
Add okra 15 minutes before end of cooking time.
