Trim separable fat from roast.
Rub 1 side with
Brown roast in butter in Dutch oven; remove meat from Dutch oven.
Saute celery,
Wipe off roast with damp paper towel.
Preheat oven to 325 degrees F (165
Preheat oven to 500 Degrees while doing
Remove roast from refrigerator
Preheat oven to 250\u00b0F (low). Rub
Put enough water to cover roast or better yet, a mixture
4- to 6-quart Dutch oven. Drain fat.
Mix 3
nd adjust oven rack to middle position.
Thoroughly pat roast dry
Heat oil in dutch oven.
Brown roast on all sides.
Add everyting else and simmer 2 hours, turning roast often.
Serve with whipped potatoes and glazed carrots.
Announce dinner with a loud yell to the household SOUPS ON!
large oven safe pot or dutch oven. Sear all sides of the roast in
POT ROAST: Use a metal skewer to
Trim fat from roast.
Spray a dutch oven with cooking spray and preheat
nion in a large Dutch oven or any pot with a tight-fitting
Pour dressing over roast in a shallow dish.
n the top of the roast and insert slice of garlic
epper.
Coat roast with mixture.
In Dutch oven, in oil, brown
In Dutch oven, brown roast.
Add soup mix blended with 2 cups water. Simmer, covered, turning occasionally, 2 hours.
Cut potatoes into 1-inch pieces and slice carrots thinly.
Add to roast and cook an additional 30 minutes until vegetables are tender.
Remove roast and vegetables.
Blend 1/2 cup water with flour. Stir into Dutch oven. Bring to a boil, then simmer, stirring constantly, until thickened, about 5 minutes.
Makes 6 servings.
live oil in large, heavy Dutch oven.
Add meat; brown on