Cast Iron Dutch Oven Pot Roast (pics)

OLD NORTH STATE BBQ CO.

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.  

GLW

I decided to try my first CI pot roast this weekend and really appreciate you sharing.  I'm using this recipe.

Bjorg

Looking good. I cant find the recipe on that link though.

OLD NORTH STATE BBQ CO.

 

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

Mighty_Quinn

That looks awesome...nice work!

Griffin

Looks pretty tasty.

Bjorg

Thanks Old North

jbates67

Looks fantastic....mouth watering.

Hogman348

yum! I just got my DO yesterday and compiling recipes to decide what to cook this weekend.

Little Steven

Looks great! Did you thicken the braising liquid?

McNuttly

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. 

Little Steven

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

McNuttly

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

what we heard: "blah blah blah, blah blah blah blah blah, blah"

Little Steven

I have every right to contribute here. If you continue to stalk me I will be reporting you to the authourites.

McNuttly

Little Steven said:

I have every right to contribute here. If you continue to stalk me I will be reporting you to the authourites.

Little Steven we are in the United States, we don't have 'authourites'

Little Steven

Yes but I do have solicitors/barristers/lawyers in the US that would make fodder out of any ambulance-chasing represented mutt

OLD NORTH STATE BBQ CO.

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.

mikeb9550

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

travisstrick

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. 

SmokinDAWG82

Another recipe I have to try, looks fantastic

YEMTrey

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.