Tuesday, May 3, 2011

Dutch Oven Pot Roast

2 T olive oil
2 tsp dried rosemary
2 med yellow onions, sliced
3-4 lb beef chuck roast
salt & pepper
1 c beef broth
1/4 c honey BBQ sauce
2 T red wine vinegar
1 T balsamic vinegar
3 T brown sugar
1 T soy sauce
1 bay leaf
1 tsp pepper
1 tsp thyme
1 T parsley flakes
1-2 lbs baby carrots
6-8 med red potatoes skin on and cut into chunks

Heat 12 in. dutch oven with 25 charcoal brickets on the bottom till oven is hot.  Add oil, rosemary, and onions.  Cook 2-3 min till onions color.
In large cup add:  beef stock, BBQ sauce, red vinegar, balsamic vinegar, parsley, sugar, soy sauce, bay leaf & pepper.  Pour slowly & stir into oven.  Salt & pepper the roast then add to dutch oven & cover with as many onions as you can.  Replace lid.  Cook with 10 brickets on bottom and 15 on lid.  Cook one hour then add carrots & potatoes.  Sprinkle with salt, pepper and thyme.
Cover and cook 2 hrs more for 3 hours total.

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