Whiskey Pot Roast
Whiskey Pot Roast is the classic family favorite taken to new levels in both flavor and ease making dinnertime a real crowd pleaser.
Servings: 6
Calories: 595kcal
Equipment
- 6 quart Dutch Oven or larger
Ingredients
- 2 ½ lb beef rump roast
- ½ teaspoon salt +/- to taste
- ½ teaspoon black pepper +/- to taste
- ½ teaspoon granulated garlic +/- to taste
- 2 tablespoon olive oil
- 1 lb petite baby gold potatoes
- 1 lb baby carrots
- 1 lb green beans trimmed
- 1 onion sliced
- 8 oz button mushrooms sliced
- 1 cup whiskey
- 22 ⅔ oz cream of mushroom soup or 2-10.5 cans
- 2 beefy onion soup mix packets
Instructions
- Preheat oven to 350°F.
- Heat the Dutch oven over medium high heat and add the oil.
- Season the roast and sear it on all sides, once brown, remove from heat.
- Add the potatoes, carrots, green beans, mushrooms, and onions over and around the meat.
- Whisk the whiskey, cream of mushroom soup, and soup packets together in a bowl then layer over the meat and vegetables in the Dutch oven.
- Cover and cook for 75 minutes or until the roast has reach an internal temperature of at least 145°F and the vegetables have reached the desired tenderness.
- Remove meat and allow it to rest for a few minutes before slicing. Serve and enjoy.
Notes
- The cooking time will vary on the size and actual cut of beef, so use a meat thermometer to truly gauge doneness.
- Reduce the oven temperature to 300°F for a longer cooking time. A tougher roast will benefit from slow cooking.
- If you’re sensitive to sodium, we recommend using low sodium cream of mushroom or even no salt added.
Nutrition
Calories: 595kcal | Carbohydrates: 34g | Protein: 52g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 123mg | Sodium: 1157mg | Potassium: 1591mg | Fiber: 7g | Sugar: 8g | Vitamin A: 10950IU | Vitamin C: 28mg | Calcium: 108mg | Iron: 7mg
