Golfgar4
Senior Cook
I wasn't so sure that this recipe would be anything to write home about, but it really turned out very nice.
The key to this recipe is to give the roast plenty of cooking time. I tested the meat after 3 1/2 hours and thought that it was done. But further testing proved that another 1/2 hour or so was really needed to make the entire roast fork tender.
It's an easy recipe, so I won't go into details. Just follow the steps in the recipe and it'll be just fine. There was copious amounts of juice when it was finished, so you could get a ton of gravy out of it if you want. I didn't make any because the potatoes were so well flavored from the juice that it didn't seem necessary.
Here's the recipe:
Dutch Oven Pot Roast
1 Tbs. balsmic vinegar
2 tsp. dry rosemary; rubbed
3 Tbs. brown sugar
2 med. yellow onions; sliced
1 Tbs. soy sauce
4-5 cloves garlic; sliced
1 bay leaf
3-4 lb. beef chuck roast
salt and pepper to taste
1-2 lbs. baby carrots
1 cup hot beef stock or broth
6-8 medium red potatoes; skins on, cut into chunks
1/4 cup honey barbecue sauce
1 tsp. thyme
2 Tbs. red wine vinegar
1 Tbs. parsley flakes
The key to this recipe is to give the roast plenty of cooking time. I tested the meat after 3 1/2 hours and thought that it was done. But further testing proved that another 1/2 hour or so was really needed to make the entire roast fork tender.
It's an easy recipe, so I won't go into details. Just follow the steps in the recipe and it'll be just fine. There was copious amounts of juice when it was finished, so you could get a ton of gravy out of it if you want. I didn't make any because the potatoes were so well flavored from the juice that it didn't seem necessary.
Here's the recipe:
Dutch Oven Pot Roast
2 Tbs. bacon grease or olive oil
1 Tbs. balsmic vinegar
2 tsp. dry rosemary; rubbed
3 Tbs. brown sugar
2 med. yellow onions; sliced
1 Tbs. soy sauce
4-5 cloves garlic; sliced
1 bay leaf
3-4 lb. beef chuck roast
salt and pepper to taste
1 tsp. black pepper
1-2 lbs. baby carrots
1 cup hot beef stock or broth
6-8 medium red potatoes; skins on, cut into chunks
1/4 cup honey barbecue sauce
1 tsp. thyme
2 Tbs. red wine vinegar
1 Tbs. parsley flakes
Heat a 12" deep Dutch oven using 20-22 briquettes bottom until oven is hot. Add bacon grease or olive oil, rosemary, and onions; cook 2-3 minutes until you start to see a little color on the onions then add the garlic. Cook for 1 minute longer. In a large measuring cup combine the beef stock, barbecue sauce, red wine vinegar, balsamic vinegar, brown sugar, soy sauce, bay leaf, and black pepper; stir to mix then pour juice slowly into the oven. Season the roast with salt and pepper then add roast to oven and cover with as many of the onions as you can. Replace the lid then reduce the number of coals on bottom to 10 and place 14-16 coals on the lid. Cook for 30 minutes rotating oven every 15 minutes. After half the cooking time (approx. 2 hours), add carrots and potatoes. Season with salt, pepper, thyme, and parsley flakes. Replace the lid and continue baking for 3 – 4 hours until vegetables are fork tender.
Serves: 8-10
Serves: 8-10