April 2011 Recipe of the Month

Discussion in 'Recipe of the Month' started by PopUpSteve, Mar 31, 2011.

  1. PopUpSteve

    PopUpSteve Administrator

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    Dec 22, 2002
    Malvern, PA
    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.

    • (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

    [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.

    Excerpted From BBB, Biscuits & Beans by Bill Cauble and Cliff Teinart – bright sky press

    Comments and Thoughts Welcome!
  2. 01YZF6

    01YZF6 Dothan, AL

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    Apr 5, 2008
    Mt. Washington, NH
    thanks for this....looks and seems easy to make
  3. drosengrant

    drosengrant One Day at a Time

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    Jun 14, 2008
    Mine Hill NJ
    Last Sat 4/9 camping we made a sauerbraten for 9 people for the first time in my dutch oven and it turned out great.
    Menu was sauerbraten, potato pancakes, red cabbage, and apple sauce followed by homemade vanilla ice cream and apple pie. (pie not eaten as too stuffed from dinner but had to eat ice cream as daughter spent 1/2 hour rolling the ice cream maker.
    I will try the roast as it looks great

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