Dutch Oven 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 1 tsp. black pepper
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
COOK IN A 325 DEGREE OVEN FOR 4-5 HRS. OR 300 DEGREES ALL DAY. THIS RECIPE COMES FROM A SITE THAT COOKS OVER OUTDOOR FIRE. THIS SITE HAS GREAT RECIPES.
(Heat a 12" deep Dutch oven using 20-22 briquettes bottom until oven is hot )OR HEAT OVER MEDIUM HEAT AND 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 HEAT TO LOW FOR 20 MINUTES THEN ADD CARROTS AND POTATOES; SEASON W/ THYME AND PARSELY FLAKES AND PLACE IN OVEN @ 325 AND COOK FOR 4 HRS.
MY WATER AEROBIC INSTRUCTOR GAVE THIS RECIPE TO ME. SHE RAVES ABOUT IT. SHE COOKS IT IN HER KITCHEN OVEN; NOT OVER BRIQUETTES. IT IS FROM BYRON'S DUTCH OVEN SITE.

This message was edited Jan 6, 2006 1:50 PM