Pot Roast today

DieselkW

I like using iron to cook with, for me there's nothing more reliable than my array of iron - some of which I've inherited from my depression era Italian maternal grandmother. (RIP)

A fairly new piece I procured at an estate auction - they had this 10qt dutch oven as a decoration next to the fireplace and obviously no one realized it's value because I bought it for $25 against only one other bidder.

Anyway - it needs to be used and it was calling to me from a shelf in the garage... got a bottom round yesterday, some onions, carrots, red taters, fresh thyme and fresh rosemary.

Apologies to the purists - I started on the stove because I didn't want to heat the egg to 500f for the sear and then wait for it to come down to 215f.

First, sear the onions in some olive oil, set aside, add oil and sear the carrots:



Then it's time to set that hunk o' beef in and sear it on all six sides.


I'm sad to report the end of the last bag of Ozark Oak was sacrificed for today's roast.  More pictures, if anyone's interested, in about 4 hours.

DieselkW

I'm considering cutting the bag of Ozark and framing the logo, brings a tear to my eye to see the last of this fine, fine lump.
I just bought some $1/lb lump in 40lb bags, from the top it has big chunks but is missing that wonderful wonderful perfume of Rockwood/Ozark.

DieselkW

Came out fork tender, really tasty. ,

Jeremiah

Looks exceptional!!

blind99

I never got to use OO -- I feel like it's the friend I never met!  

Great looking iron, and great looking cook.

DieselkW

@blind99 - OO and Rockwood source from the same forest, so if you want to know what you've been missing, try a bag of Rockwood.