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!
You can use red wine instead of white.
Thanks for submitting this recipe, it was very tasty. I used red wine and was out of the dry onion soup so used some onion powder. The Worcestershire gives it a depth of flavor. I used less water, and was happy with the results. I’ll be making this again.
Read MoreThanks for submitting this recipe, it was very tasty. I used red wine and was out of the dry onion soup so used some onion powder. The Worcestershire gives it a depth of flavor. I used less water, and was happy with the results. I’ll be making this again.
11.2.20 Used unpeeled baby Yukon gold potatoes, pearl onions and some sliced onions, red wine, and a pkt. of Lipton onion soup mix (what I had on hand), not beef onion mix. I added the amount of beef broth listed, but did not add more water to cover the roast. When cooking was complete, I ended up with a pot of beef-flavored broth, not even close to resembling even a thin gravy. There was so much liquid that if I’d simmered until the liquid evaporated, the veggies would have been total mush. I used Wondra® to make the gravy, and this turned out tasting very good, but if I were to make again, I’d cut back the amount of beef broth. It just seemed to be too much even without the additional water. I’m rating 4 stars based on the flavor because it was a tasty pot roast.
My family and I love this recipe! It takes a little planning to start it early, but it's well worth while. We use red wine in our version.
