Penn-Dutch Pot Roast is simple to prepare and yields an intense, delicious flavor best served with carrots, mashed potatoes and the exceptional sauce. The perfect Sunday roast but if you have a slow roaster, this is great for any day.

Penn-Dutch Pot Roast
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main, Entree
Serves: 6 to 8
Ingredients
  • 3 to 4 pound trimmed beef roast (sirloin tip or rump)
  • 1 Tablespoon oil
Sauce
  • 1 Cup beef stock
  • 2 Tablespoons Worcestershire Sauce
  • 1 Cup coffee, brewed
  • 2 bay leaves, whole
  • 1 clove garlic, minced
  • 1/2 teaspoon oregano
Vegetables
  • 2 yellow onions, sliced
  • 6 carrots, peeled and sliced into chunky wedges
Instructions
  1. Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven till brown. It will leave a crust in the bottom or the pot.
  2. Pour sauce ingredients over meat.
  3. Put half of onions on meat, the other half in sauce with the carrots.
  4. Cover and roast 4 to 5 hours at 325 degrees.

 

Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.