Dutch oven pot roastPosted: January 2, 2008
So I decided to break in my new Dutch oven last night and I am so glad we did! My first pot roast attempt a few months ago was a disaster (ick) but I was willing to try again. I found a new recipe, crossed my fingers, and hoped for the best. It was great!!! Even better, the pot roast was on sale @ Kroger for $1.99/lb 🙂
Dutch Oven Pot Roast
5 lbs. round bone pot roast
2 tsp. salt
2 Tbsp. shortening (I used butter, I wasn’t buying Crisco just for this)
1/2 cup barbecue sauce (we used Cattlemen’s Original)
1/2 cup apple cider (we used Tree Top)
8 carrots, pared, peeled, and cut into 2 inch chunks (we used a bag of the baby carrots – easy!)
6 large potatoes, peeled and quartered
2 onions, sliced
8 oz. fresh okra (left that out because husband doesn’t like it, and it’s not in season)
* We also squeezed some mustard in there about halfway through – just a couple of squirts for shits and giggles *
1. Rub meat with salt.
2. Melt shortening in Dutch oven; add meat and cook over medium heat, turning once. (We did about 4 minutes a side)
3. Reduce heat, pour barbecue sauce and cider over meat.
4. Cover and simmer on top of range or in 325° oven for 3-4 hours. (We put it in the oven, that’s what Dutch ovens are for, in my opinion)
5. Add carrots, potatoes, and onions 1 1/2 hours before end of cooking time.
6. Add okra 15 minutes before end of cooking time.
*We cooked it for about 3 hours and 15 minutes. We couldn’t take the smell anymore after that, we were hungry!!! We left it in the Dutch oven after we got our helpings so it cooked a little more – about 4 hours total. Next time we won’t be so hungry when we make it 🙂 4 hours would have been perfect.*