Wednesday, December 17, 2008

Dutch Oven - Pot Roast

Brown roast in a hot dutch oven with cooking oil, making sure to brown all the surfaces. Add 1 cup water and cook on a medium bed of coals. Add coals on top for about an hour. Add taters, onions, carrots, and some more water and cook another hour.

VARIATIONS: Use mushrooms, peppers or whatever.
COOKING TIPS: Watch the fire, it burns easily. It takes a lot of salt. The bigger the roast the longer it takes.

(Source: "A Taste of the Old West or Dutch Oven Cooking Made Easy and Sourdough Hints" by Ken Benson)

No comments: