Dutch Oven Pot Roast

Name: Dutch Oven Pot Roast
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT3H25M0.000S
Yield: 20 servings
Ingredients: 10 pounds pot roast; 3 slices bacon; Olive oil; 4 cloves garlic; 16 ounces beef broth; 16 ounces beer; 16 ounces water; Salt and pepper; White pepper; Ground cumin; 2 bay leaves; Whole black peppercorns; Red potatoes, cleaned; Sliced onions; Pinch red pepper flakes

Recipe courtesy of Norman Stein

Watch how to make this recipe.

Dutch Oven Pot Roast

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Level: Easy
Yield: 20 servings

Total: 3 hr 25 min
Prep: 25 min
Cook: 3 hr

Level: Easy
Yield: 20 servings

Total: 3 hr 25 min
Prep: 25 min
Cook: 3 hr

Ingredients

10 pounds pot roast

3 slices bacon

Olive oil

4 cloves garlic

16 ounces beef broth

16 ounces beer

16 ounces water

Salt and pepper

White pepper

Ground cumin

2 bay leaves

Whole black peppercorns

Red potatoes, cleaned

Sliced onions

Pinch red pepper flakes

Directions

Cover pot roast with 3 slices of bacon and place in a Dutch oven coated with olive oil. Place the garlic cloves in the pot as well. Sear all 4 sides of the pot roast. After searing place 16 ounces of beef broth and 16 ounces of beer and water to top it off. Add the salt, pepper, white pepper, and cumin, to taste. Cover the pot and let it slow cook for about 1 hour. After an hour add bay leaves and whole black peppercorn. Let it slow cook for another hour. Lastly, add red potatoes, onion, crushed red pepper and cook for another hour.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.