Dutch Oven Pot Roast with Sour Cream and Mushroom Gravy

Serves: 5
Total Calories: 145


3 teaspoons bacon grease or vegetable oil
1 (3- to 4-pound) roast beef
1 beef bouillon cube
1 cup boiling water
4 teaspoons ketchup
1 teaspoon Worcestershire sauce
1 small onion, chopped
1/2 clove garlic, minced
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon celery salt
4 teaspoons flour
1 (4-ounce) can mushrooms
1 cup sour cream


In a Dutch oven on top of the stove, put bacon grease or vegetable oil. Brown roast on all sides. Dissolve bouillon cube in boiling water. Add to roast. Combine ketchup, Worcestershire, chopped onion, garlic, salt, pepper, and celery salt. Stir well and add to roast. Put the lid on and cook in the oven at 250° for 2 - 2 1/2 hours, until meat is tender. Remove from oven.

Take meat from Dutch oven. Blend flour into liquid to make gravy. Add mushrooms and stir in the sour cream. Slice beef and serve with gravy over it. Good eating!

If camping, do it the same way, just don’t let the fire get too hot. Also, if cooking a big roast for a lot of people, you will need to increase the ingredients to cover the extra people. Judge for yourself what amount you will need. Cook extra if you have big eaters. They will all want second helpings.

Nutritional Facts:

Serves: 5
Total Calories: 145
Calories from Fat: 98

This Dutch Oven Pot Roast with Sour Cream and Mushroom Gravy recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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