Dutch Pot Roast

Pennsylvania Dutch Dinner Recipes

3-5 lb. beef roast 2 onions, sliced 2 Tbsp. oil salt and pepper to taste 1/2 c. flour 1 c. tomato soup 1 Tbsp. Vegemite 2 cloves garlic 2 plum tomatoes, chopped 6 potatoes 2 c. carrots

A savory, hearty beef dish - meat, carrots, and starch all in one without going to casserole-ville. Long cooking makes it super tender. Notes on ingredients: If you don't have tomato soup, use tomato juice. If you don't have tomato juice, use water. Vegemite is an Australian thing: concentrated yeast extract. They eat it on bread like we Americans eat peanut butter...and it's just as weird to people not raised with it. But, it adds a nice touch of umami (meaty taste) to sauces, roasts, and the like. You might see it at your grocery store as Marmite. If you don't have it on your shelf, skip it. You will need: a heavy oven-proof pot, like a Dutch oven, with a lid (If you don't have a Dutch oven, do the first step in a skillet, then transfer the meat and onions to a covered casserole dish.) Place the flour on a plate. Roll the roast in the flour and salt and pepper it liberally. Place the oil in the bottom of the Dutch oven. Heat over medium heat. Add onions. Once onions are softened slightly, move them to one side to make room for the roast. Brown it on all sides, about 2-3 min. per side. Preheat oven to 350°F. Redistribute the ingredients so that the onions cover the bottom with the browned roast resting on top. Pour in tomato soup. Stir in Vegemite. Drop in two cloves garlic. Chop tomatoes and add to pot. Bake in oven at 350°F for 3 hours total. If you're adding potatoes: add them 1 hour before serving. If you're adding carrots: add them 30 min. before serving. Remove roast to platter and carve into slices. Place vegetables in a bowl. Enjoy!

Submitted by Gretchen Grant
Contributed on: Thursday January 17th, 2008 and modified on Monday January 21st, 2008