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Dutch Oven – Sunday Roast

08.29.2010


In Utah, part of the predominant Mormon culture is the Sunday roast. At many homes on a Sunday in Utah you will find a roast cooking, because when you have 3 hours of church, you can start the roast in a crockpot or oven and leave it, coming home to a cooked dinner. Growing up in a devout Latter Day Saint family, we had roast many times. I love the smell of roast slowly cooking in the oven, it truly is a “comfort food” of mine, and it brings back a lot of memories.

Yesterday, we cooked roast for our friends Eric and Heather. I’ve been friends with Eric since high school, and he’s a great guy. We have a lot of fun together.

Recipe:
350 degrees
Broasting
12″ Dutch oven
60 minutes

Beef roast
Season salt
Pepper
Onion soup mix
2 cans Cream of Mushroom soup
Water
Oil
Onions

Cornstarch
Water

Rub the roast in the season salt and pepper. Sear on all sides on high heat. Add soup mix, soup, water covering only half the roast, and onions. Move more heat to the top and broast for 60 minutes. Skim out onions and thicken gravy with cornstarch and water. Serve with mashed potatoes and Mom’s Crescent Rolls and Maurine’s Sweet Carrots.

5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

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