Best 3 Paulas Dutch Oven Pot Roast Recipes

Indulge in a delectable culinary journey with Paula's Dutch Oven Pot Roast, a classic dish that embodies comfort and satisfaction. This hearty and flavorful recipe, crafted with tender chunks of beef braised in a savory broth, is a testament to the timeless appeal of slow-cooked meals. As the beef simmers, it absorbs the rich flavors of aromatic vegetables, herbs, and spices, creating a symphony of taste that will tantalize your palate. Whether you're a seasoned home cook or just starting your culinary adventure, Paula's Dutch Oven Pot Roast is a must-try recipe that will surely become a family favorite.

Alongside the classic pot roast recipe, this article also features a collection of equally tempting variations to cater to diverse tastes and preferences. For those seeking a lighter option, the Turkey Pot Roast offers a leaner alternative while preserving the succulent flavors. If you're craving a taste of Italian flair, the Italian Pot Roast incorporates vibrant herbs and sun-dried tomatoes to create a flavorful twist on the classic dish. And for those who love a touch of heat, the Spicy Pot Roast delivers a delightful kick with the addition of chili peppers and cumin.

Each recipe is meticulously explained with easy-to-follow instructions, ensuring that home cooks of all skill levels can achieve tender, fall-off-the-bone meat and a rich, flavorful gravy. Whether you prefer the traditional beef pot roast, the lighter turkey variation, the aromatic Italian rendition, or the spicy kick of the chili-infused version, this comprehensive guide provides everything you need to create a pot roast that will warm your heart and satisfy your taste buds.

Here are our top 3 tried and tested recipes!

PAULA'S DUTCH OVEN POT ROAST

Paula's Dutch Oven Pot Roast image

This is a yummy way to prepare an old favorite in a Dutch oven--the gravy is delicious for this pot roast! I am always asked for the recipe!

Provided by Paula Taylor

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 3h25m

Yield 8

Number Of Ingredients 14

Ingredients

1 (2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
¼ cup all-purpose flour, or as needed
½ cup vegetable oil (such as Wesson®)
2 (14 ounce) cans beef broth
⅔ cup dry white wine
1 medium onion, chopped
1 (1.25 ounce) package beef with onion soup mix
1 teaspoon dried marjoram
4 dashes Worcestershire sauce
2 leaf (blank)s bay leaves
2 cups water to cover
1 (16 ounce) package baby carrots
2 medium potatoes, peeled and quartered, or more to taste

Steps:

Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.

Nutrition Facts : Calories 410.2 calories, Carbohydrate 21.4 g, Cholesterol 51.6 mg, Fat 27.1 g, Fiber 3.4 g, Protein 16.6 g, SaturatedFat 7.4 g, Sodium 758.5 mg, Sugar 4.2 g

PAULA DEEN'S POT ROAST

Paula Deen's Pot Roast image

Have not tried this yet - posting so I can find the recipe the next time I want to make pot roast. It sounds wonderful!

Provided by Marie

Categories Roast Beef

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs boneless chuck roast
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 -4 crushed bouillon cubes
2 cloves crushed garlic
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay wine
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

Make house seasoning by combining salt, pepper and garlic powder- store remainder in an airtight container for up to 6 months.
Sprinkle 1 1/2 teaspoons of house seasoning on all sides of roast.
Over high heat, sear roast until brown in oil.
Place roast in slow cooker and layer onions, bay leaves, bouillon cubes, crushed garlic and cream of mushroom soup.
Add Chardonnay and enough water to cover all of the ingredients.
Cook on low setting for 8 hours.

RICH POT ROAST FROM PAULA DEEN

Rich Pot Roast from Paula Deen image

I saw Paula making this on TV and knew I had to try it.... It makes your house on a cold day smell heavenly... I added some potatoes and carrots the last hour of cooking.

Provided by CIndytc

Categories Roast Beef

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 (3 -4 lb) boneless chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup onion, thinly sliced wedges
3 garlic cloves, crushed
2 bay leaves
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

Preheat oven to 350 degrees.
For House Seasoning: Mix ingredients and store in an airtight container for up to 6 months.
Add the house seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster iwth meat and add bay leaves.
Combine the mushroom soup, wine, worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
Remove and discard the bay leaves.
Cooks Note:.
If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 T. of cornstarch mixed with 1/4 cup cold water, stirring constantly until thickened.

Nutrition Facts : Calories 346.7, Fat 16.2, SaturatedFat 5.7, Cholesterol 112.3, Sodium 15017.2, Carbohydrate 12.4, Fiber 1.7, Sugar 2.1, Protein 38.1

Tips:

- To ensure the best flavor, use high-quality beef chuck roast. - Generously season the beef with salt and pepper before searing. This will help to develop a flavorful crust. - Sear the beef in a large Dutch oven over medium-high heat. This will help to brown the beef and add flavor. - Add vegetables and seasonings to the pot with the beef. This will help to create a flavorful broth. - Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender. - Serve the pot roast with mashed potatoes, egg noodles, or rice.

Conclusion:

Paula's Dutch Oven Pot Roast is a classic comfort food recipe that is easy to make and always a hit with family and friends. The beef is fall-apart tender and the broth is rich and flavorful. This recipe is perfect for a cold winter day or a special occasion. With a few simple tips, you can make the best pot roast you've ever tasted. So next time you're looking for a hearty and delicious meal, give Paula's Dutch Oven Pot Roast a try. You won't be disappointed.