“OLD” Cast Dutch Oven

Mr. & Mrs Potatohead

Cooked with the “OLD” Cast Dutch Oven.
Really wanted to do a low and slow roast, but wanted to do a brasing or stewing, so decided to do my Bourguignon Pot Roast again.
It was a hit and really great...For sure!

In the Egg just after adding the squash.



Ready to enjoy!



Basic recipe goes like this:

BOURGUIGNON POT ROAST

1 (4 to 5-pound) prime boneless beef roast, tied (or bone in would be fine too)
Kosher salt and freshly ground black pepper
Good olive oil
2 C. chopped carrots (4 fine chopped carrots)
2 C. chopped yellow onions (2 Med. onions, fine chopped)
2 C. chopped celery (about 4 stalks, fine chopped)
2 C. chopped leeks, white and light green parts (2 to 4 leeks)
2 Summer squash, chunked
5 large garlic cloves, peeled and crushed
2 C. good red wine, such as Burgundy (that is why they call it "BOURGUIGNON")
1/4 C. Cognac, brandy or a nice blend of the two (Paul Masson VSOP Grand Amber is wonderful and great to sip too)
1 (28-ounce) can chopped tomatoes (in a puree is fine)
1 C. water or beef stock
3 branches fresh thyme
2 branches fresh rosemary
(Dry herbs are fine here, using about 1 t. each.)

1)) Heat the oil and brown the roast on all sides. Salt & pepper well.

2)) Remove the roast and set aside. Add and give a good sweat to the carrots, celery, onion and garlic. Add the roast back to the pot with the water / broth. Cover and bring to a boil.

3)) Add everything else (but the squash) and stew, covered, at 300 F for about three hours. Add the squash about 15 to 20 minutes before serving to be sure the squash is still a bit on the tender-crisp side of life.

If a gravy is more appealing than an Au jus’: Mash some of the veggies and stir in a roux of butter and flour.

cookn biker

Jerry, I could use a bowl of that right now! Looks really good!!

Nitro

Looks delicious... and nice pot too. I have the same one. Is that a #8?

I'll definitely try that recipe. Thanks!

Grumpa

That is a great looking pot of goodies... thanks for sharing the recipe. I will give it a try when time permits.

JLOCKHART29

If it were just about 50 degrees colded hear that would look great!! :laugh: Actually it does look great even at 101 degrees today and love the fresh vegs you put in it! Never been big on a beef roast but never had prime in that cut eather. I wonder how a pork roast would sub? Regardless saved this one.

2Fategghead

Jerry, Thanks your meal looks fantastic. :P I saved this cook in my DO folder. Tim

chrisnjenn

I saved it as well. It looks really good. My wife bought me a new Lodge dutch oven for Christmas and I need to use it for something other than frying.

Mr. & Mrs Potatohead

Molly:
If you leave now, you could be here for left-overs tomorrow at noon !!
Actually....That will be when I'll be taking some time off (project being complete I hope), as last evening we had a pretty good thunder storm and I now have a large Maple tree laying in / on my garden :( !
Right after coffee, I'm heading out there with the chain saw to salvage as much garden as possible....More on this later!

Mr. & Mrs Potatohead

Nitro:
I'm not sure, as the DO is pretty old and only marked with "Made in USA" on the bottom. I think it holds a bit over 5 qts.
However, when I got it didn't have a lid and I had to find one for it. I got a new Lodge # 8 that fit perfectly! :woohoo:
Must be a # 8

Mr. & Mrs Potatohead

Never have done a pork roast with this recipe / method, other than a "boiled diner" type thing with the trinity along with potatoes, carrots, cabbage or kraut....
Maybe others have some good braised pork roast methods??