Delicious Beef Roast Recipe for DCB Oven | No Canned Soups or Dry Mixes

[babywings76]

I have only used my DCB in the oven once or twice, but never for a roast. I usually do that in the crockpot and use cream of mushroom soups and a dry onion soup mix. But...I'm trying to get away from using dry onion soup mixes and canned soups.

Anyone have a good recipe for a pot roast for the oven? I looked in the DCB cookbook and one recipe says just to put the meat and veggies in the DCB with just some S&P and bake it. But shouldn't I season it with something in addition to S&P? I don't want to add soda to it like other recipes suggest and I don't have cider. So, any recommendations?

 

[Amyskitchen2]

What about a PC rub?

 

[PampChefJoy]

Here's my go-to pot roast... based on Pioneer Woman's recipe.

Saute diced onions, carrots and celery in a little oil. Remove veggies.
Brown chuck roast on all side. Remove roast.
Add 1 cup red wine to deglaze.
Add 1 can beef broth, roast and veggies all back in. Season with salt, pepper, oregano, garlic (I use a seasoning mix called "complete seasoning" - it's in the Mexican food aisle... great on everything).

Roast covered at 275 degrees for 3 hours.

 

[marystell1]

I like stuffing mine with whole garlic cloves, salt and pepper on the outside and a couple of whole onions (peeled) in the pan next to them. I brown on the stove prior to placing it in the oven and then cook it very slowly at around 325.

 

[babywings76]

Those ideas sound delicious! My roast isn't really that thick, so I'm not sure if I should brown it on the stove first or not. Then it wouldn't take too long to cook, I'd be afraid. I want to be sure I cook it long enough so my potatoes cook thoroughly. If I do it in the DCB, do I do it with the lid on or off? Is it faster with it on?

 

[babywings76]

Okay, nevermind...I had a "duh" moment. lol I went ahead and browned it. I used the new Garlic & Herb Rub. Put some onions, carrots, and potatoes in the baker with it and covered it. I've got it set at 325. I wonder how long it's going to take to cook. I'm guessing 1 1/2 to 2 hours. Hopefully not too much longer than that. I'll let you know how it turns out. I didn't add any liquid to it since it's covered and it will put off it's own juices. We'll see what happens.

 

[Teresa Lynn]

I know you mentioned getting away from can soups but try this
1 roast
fresh sliced garlic
1 can campbells cheddar cheese soup
1 can campbells french onion soup
whisk soups pour over roast and garlic
do not add any seasonings
bake in oven 350 until roast is done
remove roast, whisk soups again serve as gravy. I promise you will LOVE it!!

 

[ChefBeckyD]

My husband and son's favorite roast is when I slow roast (275 degrees F) it in equal parts beef stock, and root beer. I know. It sounds really strange, but it makes a really tender, delicious roast, and the BEST gravy ever! (I buy an all natural root beer w/o HFCS or food colorings added.)

 

[babywings76]

Well, it turned out really, really tough. Kids wouldn't eat it and I had a hard time enjoying it myself. Wished I had made it some sort of gravy style because the potatoes just weren't good on their own. I drizzled some of the juices over everything, but it wasn't enough. So sad. It smelled fabulous though, if there's to be a bright side.

 

[marystell1]

Sorry it turned out badly. What type of roast was it?

 

[lt1jane]

I've made several roasts in my DCB in the oven, the trick is low & slow. I usually bake it at 250 for about 3 hours. I usually put a little water in it, a packet of onion soup, and cream of mushroom soup over it. About an hour in, I will put carrots, potatoes, and mushrooms.

I don't brown it first or anything. In fact, I often take a frozen roast, put it into a cold oven and start. So far, no problems with shock.