April 2011 Recipe of the Month Title: Camp Dutch Oven Roast Source: Lodge Cast Iron Cookware Outdoor Recipes Prep Time: 25 minutes Ready In: 3 hours Serving Size: 14-16 servings Cooked in a Dutch oven or roasting pan, accompanied by different vegetables, this pot roast is a one-pot meal. Use either a bone-in or boneless roast. Ingredients: (8) pound chuck roast, 2-to 3- inches thick, bone in if available ¼ cup vegetable oil ½ cup Burgundy wine 2 cups warm water 3 cups sliced yellow onions 2 cloves garlic, chopped 1 teaspoon salt 2 tablespoons coarsely ground pepper ½ cup mushrooms, sliced 6 carrots, cut into sticks 3 tablespoons cornstarch ½ cup water Directions: [list type=decimal] [*]Temperature to 350 degrees F [*]Heat vegetable oil in 16-inch dutch oven. Salt and pepper roast on both sides. Sear both sides in hot oil. Pour warm water and Burgundy wine over roast; add garlic, onions, carrots and sliced mushrooms. [*]Cover and cook about 2 ½ hours, turning every 30 to 45 minutes. Pour cooking liquid into a large measuring cup. Skim away fat. If necessary, add a little water or red wine to make 4 cups liquid and return to the cooking pan. [*]Stir in the cornstarch dissolved in ½ cup water. Bring to a boil, reduce heat and simmer for 3 minutes. [*]Return roast to cooking pan and arrange vegetables around the roast. Cover and allow to rest 15 minutes before serving. [/list] Excerpted From BBB, Biscuits & Beans by Bill Cauble and Cliff Teinart bright sky press Comments and Thoughts Welcome!