DescriptionExcerpted from "Barbecue Biscuits and Beans" by Bill Cauble and Cliff Teinert – Bright Sky Press
Cooked in a Dutch oven or roasting pan, accompanied by different vegetables, this pot roast is a one-pot meal. Use either a bone-in or boneless roast.
- Year Round
- 8 pound chuck roast, 2-to 3- inches thick, bone in if available
- 1/4 cup vegetable oil
- 1/2 cup Burgundy wine
- 2 cups warm water
- 3 cups sliced yellow onions
- 2 cloves garlic, chopped
- 1 teaspoon salt
- 2 tablespoons coarsely ground pepper
- 1/2 cup mushrooms, sliced
- 6 carrots, cut into sticks
- 3 tablespoons cornstarch
- 1/2 cup water
- Temperature to 350º F
- Heat vegetable oil in a 12 qt. camp Dutch oven. Salt and pepper roast on both sides. Sear both sides in hot oil. Pour warm water and Burgundy wine over roast; add garlic, onions, carrots and sliced mushrooms.
- Cover and cook about 2 ½ hours, turning every 30 to 45 minutes. Pour cooking liquid into a large measuring cup. Skim away fat. If necessary, add a little water or red wine to make 4 cups liquid and return to the cooking pan.
- Stir in the cornstarch dissolved in ½ cup water. Bring to a boil, reduce heat and simmer for 3 minutes.
- Return roast to cooking pan and arrange vegetables around the roast. Cover and allow to rest 15 minutes before serving.