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Dutch Oven Recipes – Country Pot Roast & Gravy

February 23rd, 2012 by ironcooker

A country pot roast 

Country pot roast & gravyWe have had several request for a good dutch oven pot roast recipe
that can be made at home or at a campground site wile camping with your family.
This is a recent recipe that was posted on
We hope you enjoy cooking in cast iron Dutch ovens as much as we do.


  • 3- to 4-pound beef pot roast
  • flour
  • 1/4 cup butter
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 beef bouillon cube or base
  • 1/2 cup hot water
  • 12 to 18 small white onions, peeled
  • 4 large potatoes, peeled and quartered
  • 1 pound carrots, peeled and quartered
  • .
  • Sour cream gravy:
  • 1 1/3 cups drippings
  • 3 tablespoons all-purpose flour
  • 1/4 cup cold water
  • 1 cup sour cream, room temperature


Coat both sides of pot roast with flour. In a Dutch oven or large deep baking dish, melt butter; brown meat slowly on both sides. Sprinkle with 1 teaspoon salt and the pepper. Dissolve bouillon cube in hot water; pour over meat. Cover and place in a preheated 350° oven; cook 1 1/2 hours. Add onions and carrots; cook 15 minutes. Add potatoes; sprinkle with a little more salt. Cook about 45 minutes or until vegetables are tender. Remove meat and vegetables to a warm platter; keep warm.
Prepare sour cream gravy:
Pour drippings from pot roast into saucepan. Blend together flour and water. Heat drippings to boiling; gradually stir in flour and water mixture and cook, stirring constantly until gravy is thickened. Cook 2 minutes longer. Remove from heat and slowly stir in sour cream. Heat through, but do not boil.
Makes 6 to 8 servings.  For more great recipes visit
blue oval dutch oven

Posted in Dutch Oven Recipes

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