Definitely want to try this!
Roast
Ingredients:
1 6 - 8 lb roast
15-20 cloves of garlic whole
5 cloves of garlic diced
Salt and pepper
Italian Seasoning
1 whole onion sliced
10 med potatoes halved
2 lbs of carrots ( baby carrots work well, other wise cut into 1-2 inch chunks)
How to Prepare:
Using a knife poke holes in the roast and insert the garlic.
Do this on all sides and at random depths.
When done use 3-4 tbs salt, pepper and italian seasoning ( more or less to your liking) and rub all over the roast.
Place roast in center of dutch oven.
cover with half the onions
Fill in around the roast with the carrots and potatoes
Add the rest of the onions and diced garlic
.
Add about 1/2 cup of water,(or beer, wiskey, or red wine)
Cover and place on hot coals. Add 10-20 coals to the top.
LEAVE IT ALONE FOR 2 HOURS.
Open carefully, check for doneness of potatoes, carrots and meat.Cook for 20 - 40 minutes more while getting the rest of the meal ready.
TO Serve. Transfer most of the vegetables to another dish.
Cut the roast in the Dutch oven. Have a ladel of big spoon handy to serve the juice.
Serve with rolls and or a salad.
Roast
Ingredients:
1 6 - 8 lb roast
15-20 cloves of garlic whole
5 cloves of garlic diced
Salt and pepper
Italian Seasoning
1 whole onion sliced
10 med potatoes halved
2 lbs of carrots ( baby carrots work well, other wise cut into 1-2 inch chunks)
How to Prepare:
Using a knife poke holes in the roast and insert the garlic.
Do this on all sides and at random depths.
When done use 3-4 tbs salt, pepper and italian seasoning ( more or less to your liking) and rub all over the roast.
Place roast in center of dutch oven.
cover with half the onions
Fill in around the roast with the carrots and potatoes
Add the rest of the onions and diced garlic
.
Add about 1/2 cup of water,(or beer, wiskey, or red wine)
Cover and place on hot coals. Add 10-20 coals to the top.
LEAVE IT ALONE FOR 2 HOURS.
Open carefully, check for doneness of potatoes, carrots and meat.Cook for 20 - 40 minutes more while getting the rest of the meal ready.
TO Serve. Transfer most of the vegetables to another dish.
Cut the roast in the Dutch oven. Have a ladel of big spoon handy to serve the juice.
Serve with rolls and or a salad.
We have never tried the dutch oven thing, but reading about this roast has my mouth watering! I would like to learn to cook with a dutch oven. I watch a show on RFDTV called Campfire Cafe. This guy cooks with dutch ovens all the time! I think I can learn alot from you all by reading on this forum!