Seven bone roast, Dutch oven style
I love to use my dutch oven, almost as much as my slowcooker. Fortunately, this recipe will work in either. This is the dutch oven method…
Ingredients
One 7-bone roast, about 4lbs.
One packet of onion soup mix or tomato bouillon, (my favorite)
One can of condensed cream of mushroom soup
About 10-12 oz.s of red wine
Directions
Lay the roast in the bottom of your dutch oven.
Cover the roast with the soup mix. If using the tomato bouillon, use about 4 tablespoons.
Next spread the cream of mushroom soup over the top of the roast.
Now fill the soup can with red wine and gently pour it over the roast.
Cover and cook at 250-275F for 6 or 7 hours.
While it’s cooking, you may want to leave the house, the aroma of this roast cooking will be amazing, as will be the flavor and texture.