Dutch Oven Roast Beef in Creamy Mushroom Gravy, Crispy Roasted Veggies and a side of Brussel Sprouts and Bacon...don't forget the Yorkshire Pudding

It's winter for just another little while (clocks spring ahead this weekend), so I'm going to enjoy this comfort food kick one more time!

I've use the Dutch oven for this roast beef recipe and wow, what amazing results - Mark said it was probably the best roast beef he's ever had, and I'd have to agree, pretty darn delicious.
My roasted veggies and a side of brussel sprouts and bacon were a treat of a choice - uber crispy and so moorishly good.
We're thinking to do this dinner for Christmas...you wouldn't believe just how easy this meal is to pull off, a perfect hassle-free, but surprisingly gourmet dinner!

You HAVE to do it to believe it.

Dutch Oven Roasted Beef

1/2 cup all-purpose flour

ground black pepper to taste
3 1/2 pounds chuck roast

1/4 cup butter
1/2 (1 ounce) envelope dry onion soup mix

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup dry vermouth

Directions

Preheat oven to 325 degrees F (165 degrees C).

In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.

.

In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.

In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.

Cover and bake in preheated oven for 3 hours or until desired doneness.

Blend sauce with handheld for a smoother consistancy.

Roasted Veggies with Rosemary and Thyme

1 lb baby potatoes
4 carrots
2 celery stalks
1 med onion
4- 6 garlic cloves
2 sprigs Rosemary
bunch of Thyme
1/4 cup olive oil
salt and pepper to taste

Directions

Preheat oven to 400. Boil potatoes for 5-7 minutes. Drain, let cool.
 
 Chop vegetables, place in roasting pan. Add potatoes. Sprinkle with Rosemary, Thyme, salt and pepper.

Drizzle with olive oil.

Roast for 45 minutes or until desired softness.

Brussel Sprouts with Bacon

10 brussel sprouts
4 strips of bacon

Directions 

Boil sprouts for 7-10 minutes.

Cook bacon until nearly crispy. Remove from skillet, chop into bits. Return to skillet with drained sprouts. Cook over medium heat for 2-3 minutes.

Yorkshire Pudding

3 eggs

1 cup milk

 1 cup all-purpose flour

2 tablespoons butter

Directions

Preheat oven to 375.

In a medium bowl, beat eggs with milk. Stir in flour. Set aside.

Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.

Bake in preheated oven 5 minutes. Reduce heat to 350, and bake 25 minutes more or until puffed and golden.