Combine flour and pepper; coat pot roast.
In Dutch oven, brown roast in oil; drain.
Add water, tomatoes, caraway seed, onion soup mix and bay leaves
Bring to boil.
Reduce to heat; cover tightly and simmer 2 to 3 hours, or until roast is tender. Makes 6 to 8 servings.
Combine the flour, salt and pepper and rub onto the roast. (Make more mixture if necessary to cover the roast.)
In Dutch oven, slowly brown the meat on all sides in 2 tablespoons hot shortening or salad oil.
Add the cloves, cinnamon and 1/4 cup water.
Cover tightly and simmer about 2 1/2 hours or until tender, adding small amount of water if necessary.
twine.
For the pot roast:
Cut the beef into
>roast with damp paper towel.
In hot butter in 6-quart Dutch oven, brown roast
Preheat oven to 325 degrees F (165
Brown the roast in 1 tbsp olive oil in a dutch oven over medium-high heat
Preheat oven to 250\u00b0F (low). Rub
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!
Sprinkle roast evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Brown roast on all sides in hot oil in a large ovenproof Dutch oven over medium-high heat. Add onion. Remove Dutch oven from heat.
Stir together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, root beer, chili sauce and garlic until blended. Pour root beer mixture over roast mixture in Dutch oven.
Bake covered at 300 degrees for 3 hours or until tender.
b>roast.
Rub 1 side with lemon-pepper seasoning.
In a Dutch oven
Heat olive oil in large, heavy Dutch oven.
Add meat; brown on
Heat oil in Dutch oven over medium heat.
Add beef; brown on all sides.
Remove roast and place on a plate.
Saute onion, green pepper and garlic in Dutch oven until tender.
Add tomato sauce and water; stir to blend.
Return beef to pot.
Add mushrooms, salt and pepper.
Reduce to low heat; cover and simmer for 2 hours.
Add potatoes and carrots.
Cover and continue cooking 30 minutes or until tender.
Makes 8 servings.
Rub meat with salt.
Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once.
Reduce heat; pour barbeque 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 1 1/2 hours before end of cookign time.
Add okra 15 minutes before end of cooking time.
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.
Place pot roast on rack in Dutch oven or roasting pan. Combine mushroom mix, apricots and salt and spread over roast. Cover tightly and cook in slow oven (325\u00b0) for 2 hours.
Combine flour and pepper; dredge pot roast.
In a Dutch oven, brown roast in oil.
Drain.
Add water, tomatoes, caraway seed, onion soup mix and bay leaves.
Bring to a boil.
Reduce heat; cover tightly and simmer for 2 to 3 hours or until roast is tender.
Remove to a warm platter.
Discard bay leaves.
Brown roast in shortening in Dutch oven.
Pour off drippings. Add soy sauce, 1/2 cup water, pepper, ginger and onion.
Cover tightly; cook slowly for 3 hours or until roast is tender.
Drain pineapple; combine with mushrooms and celery.
Add to roast.
Cook 20 minutes longer.
Remove roast to heated platter.
Mix remaining water and flour; add to liquid in pan.
Cook, stirring constantly until thickened.
Serve with roast.
Preheat oven to 350\u00b0.
Coat
In Dutch oven, brown meat in a small amount of hot oil. Season with salt and pepper. Add remaining ingredients.
Cover and simmer 2 hours or until meat is tender. Remove meat to heated platter. Spoon vegetables over pot roast.
alt, pepper and paprika.
In Dutch oven over high heat sear beef