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Dutch Oven – The best roast ever


Last night we had our friends Eric and Heather over for dinner. We scheduled dinner at 5, and I found out later I had a commitment at 6, so I said hello and eat with out me and left. When I got back at 7 they had waited for me! It had turned out that the roast needed to be cooked longer anyway.

350 degrees
12″ Dutch Oven

Garlic, crushed
Beef roast
Au Jus mix
Powdered beef bullion
Celery, chopped
Mushrooms, sliced
Onion, quartered
Season salt
Onion powder

Rub roast with spices and sear. I used a frying pan and a little oil on my stove, but you could definitely use the dutch oven or a cast iron skillet. Saute garlic, onion and celery in a 12 inch dutch oven. Pull to the side and add the roast and mushrooms. Add au jus packet and beef bullion. Add a glass and a half of water. Cover and broast for 60-90 minutes. Check with a meat thermometer and you may want a side fire going to keep the coals hot. Remove roast and vegetables. Strain juices and add cornstarch and water mixture to make gravy.

5 Stars

Bon Appetit!
The Outdoors Start at Your Back Porch!

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