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Dutch Oven Roast Recipe

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This recipe for Dutch Oven Roast is from When Families Collide in the Kitchen , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 to 8 carrots,
4 medium onions,
4 medium potato - halved,
3 to 4 tablespoons oil,
2 to 3 pound roast,
salt,
pepper,
10 1/2 ounces beef bouillon,
2 tablespoons Worcestershire sauce
Directions:
Directions:
Start wood fire or 2 dozen charcoal briquets about 45 minutes before cooking time. Dig a shallow pit away from starter fire and place 3 bricks or stones around sides to hold oven above coals.
Prepare vegetable by cutting onions in thin wedges and slicing carrots into thin sticks.
Peel and cut potato in half.
Place 8 to 10 briquets in shallow pit and place Dutch oven over hot coals. Put oil in oven and cook to sizzling. Brown meat; salt and pepper lightly. Place carrots and onions in oven with meat and pour bouillon over vegetable. Add Worcestershire sauce and additional salt and pepper if needed. Cover, and place hot coals or 10 to 12 hot briquets on cover.
Allow to cook briskly for 20 minutes. Lift cover and add potatoes. When potatoes are tender, about 30 to 40 minutes, all is ready
Personal Notes:
Personal Notes:
Donald Archer Recipe

 

 

 

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