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Cast Iron Dutch Oven Pot Roast (pics)
![OLD NORTH STATE BBQ CO.](https://eggheadforum.com/uploads/userpics/873/n0RRTVKKHALGD.gif)
With cooler tempertures setting in here in Virginia, I got an itch to attempt my first cast iron dutch oven cook. Found this detailed recipe from a fellow egger here on the forum:
http://eggheadforum.com/discussion/1133508/dutch-oven-pot-roast#latest
Was pretty pleased with the results. Will definitely do it again. I may try a whole chicken next.
![image](https://us.v-cdn.net/5017260/uploads/FileUpload/ac/30eeff7c3697961409a03bc7e585e2.jpg)
![image](https://us.v-cdn.net/5017260/uploads/FileUpload/c9/919f87e77d5e31f75e76f342b77310.jpg)
![image](https://us.v-cdn.net/5017260/uploads/FileUpload/df/b5c155caaf583f376b1d2e1c809ea1.jpg)
![image](https://us.v-cdn.net/5017260/uploads/FileUpload/e4/3c7cca2428e39a853ea406c93c9c08.jpg)
![image](https://us.v-cdn.net/5017260/uploads/FileUpload/ce/35e129d2311754705786fd47489386.jpg)
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
Comments
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I decided to try my first CI pot roast this weekend and really appreciate you sharing. I'm using this recipe.
When in doubt add more pepper. -
Looking good. I cant find the recipe on that link though.Quebec - Canada
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Bjorg said:Looking good. I cant find the recipe on that link though.
Sorry about that. I just corrected it. http://eggheadforum.com/discussion/1133508/dutch-oven-pot-roast#latest
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
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That looks awesome...nice work!
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Looks pretty tasty.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Looks fantastic....mouth watering.
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yum! I just got my DO yesterday and compiling recipes to decide what to cook this weekend.Woodstock, GA
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Looks great! Did you thicken the braising liquid?
Steve
Caledon, ON
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Little Steven said:Looks great! Did you thicken the braising liquid?
do you talk just to listen to the sound of your own voice?Look at the pictures, of course he did.
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There are several methods of thickening liquids, veloute, roux adding starch or reducing as you would a demi glace. This is done by simply boiling off some of the water. In most cases, as with a long braise, the liquid would be reduced somewhat already and the most common method of turning it in to a sauce would be to strain it, and continue to reduce. It already has starch from root vegetables and can become quite thick, even to a "coat a spoon" consistency by simple reduction
Steve
Caledon, ON
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Little Steven said:There are several methods of thickening liquids, veloute, roux adding starch or reducing as you would a demi glace. This is done by simply boiling off some of the water. In most cases, as with a long braise, the liquid would be reduced somewhat already and the most common method of turning it in to a sauce wuuld be to strain it, and continue to reduce. It already has starch from root vegetables and can become quite thick, even to a "coat a spoon" consistency by sinple reduction
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I have every right to contribute here. If you continue to stalk me I will be reporting you to the authourites.
Steve
Caledon, ON
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Little Steven said:I have every right to contribute here. If you continue to stalk me I will be reporting you to the authourites.
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Yes but I do have solicitors/barristers/lawyers in the US that would make fodder out of any ambulance-chasing represented mutt
Steve
Caledon, ON
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Little Steven said:Looks great! Did you thicken the braising liquid?
My wife has a flour allergy, so I use corn starch to thicken the broth at the end of the cook after the meat and vegetables were removed from the Dutch oven."Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
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I love cooking in my Dutch ovens but do it outside with lid on and charcoal beads for heat source. Great for baking no kneed. Bread in.. Lodge is some good ci. I have a lot of it
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McNuttly said:Little Steven said:Looks great! Did you thicken the braising liquid?
do you talk just to listen to the sound of your own voice?Look at the pictures, of course he did.
Be careful, man! I've got a beverage here. -
Another recipe I have to try, looks fantastic
LBGEGo Dawgs! - Marietta, GA -
I was looking at a dutch oven. Question: Would I be better served buying the camping dutch oven with the legs? I was thinking that would be a good idea so it's not sitting directly on the platesetter. Any thoughts? TIA.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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