One thing I love about making casseroles is that it is super easy to make. Do you know how to cut things? Do you know how to turn on your oven? You do? Good! You know how to make a casserole! It helps if you also know how to measure things, but, the recipes are so flexible, it's cool if you don't.
I got this recipe for Dutch Oven Dinner Combo from The Big Book Of Casserole (get this book!!!) and it is one of the easiest thing you can make (well, other than like a PB & J sandwich, that is).
The slow cooking makes this roast really soft. Though, make sure you cut against the grain to make it even more melt in your mouth good. It's also a pretty economical dinner, I think the serving came to like $3-4 per serving. If you want to stretch your money even more, you can slice up the left over roast, use that for a sandwich, and eat the rest as a vegetarian stew!
Dutch Oven Dinner Combo
2 Tbsp vegetable oil
1 boneless beef rump roast (3.5 to 4lbs)
1/2 cup tomato juice
1/2 cup dry red wine
1 Tbsp Worcestershire sauce
1 tsp dried basil
1.5 tsp salt
freshly ground pepper to taste
3 to 4 carrots, peeled and cut diagonally into 1" pieces
1 large yellow onion, quartered
2 potatoes, peeled and quartered (I, personally, cut them into smaller pieces, but still chunky and rustic)
2 cloves garlic, chopped
1 large zucchini, unpeeled, cut into 1" slices
8 oz mushrooms, halved if large
3 Tbsp all-purpose flour
1/4 cup water
Preheat oven to 350F. In a Dutch oven over medium heat, warm oil. Brown roast on all sides for about 10 min.
In a small bowl mix juice, wine, Worcestershire sauce, basil, salt, and pepper and pour over heat.
Cover and bake 1.5 hours. Stir in carrots, onion, potatoes, and garlic and bake, covered, 15 min. longer. Add zucchini and mushrooms and bake, covered, until meat and vegetables are tender, about 30 min. longer.
In a cup, bled flour and water and stir into pan. Bake until juices are thickened, about 5 min. longer.