Dutch Oven Pot Roast
This felt like a great recipe to try and tackle as my first write up for the site. Not only did I venture out and try a new cooking method, but it was also the first time I dusted off my Momma’s Dutch Oven and that’s the whole point of this section of my page, right?
Now, I must preface any recipe that you are going to see from me by saying everything is an approximation. One of the best skills my beautiful mother passed on to me was that of not needing to read too much into measurements. Of course, this is only for the most part and not about the precise monster of baking, but I tend to find myself throwing a few random dashes in here in there rather then 17 measuring spoons all over my counters. So, I gave my best go at getting an approximate idea of how much was used.
Another thing to mention, is this may be some unusual ingredients than you are used to – but we are huge Pot Roast and Beef Stew fans in this house so I have done quite a bit of trial and error through recipes, experimented ingredients, and this by far, has been our best go around. The incredible flavor from the real butter and the coating of the Ground White Pepper was so worth the discovery and just out of this world delicious!
I have tried so many times in the Crock Pot and I don’t know if I am missing some magic key, but my meat always ends of rather dry and tough. It can be such a disappointment after waiting hours and hours of smelling that delicious meal cooking, just to find out you are serving hockey pucks for dinner. The way the Dutch Oven seals and holds in the moisture is almost impossible to beat. I honestly don’t think I will ever cook it another way again!
Feel free to adjust to your taste or liking – and Enjoy!
The Northwest Mad Hatter 