DUTCH OVEN COOKING

WHAT IS IT ABOUT A DUTCH OVEN COOKING BLOG? IT STARTS OUT WITH A COOL PICTURE OF FLAMES, BEEF ROAST, AND COOKING, BUT THERE IS NEVER ANY PICTURES OF THE FINISHED MEAL.

I CAN EXPLAIN, THIS WAS ONE OF THOSE 30% OFF TOP ROUND ROASTS FROM A MONDAY MORNING TRIP TO WALMART. IT WAS PARTIALLY FROZEN AND PACKED IN A FOODSAVER BAG IN THE FREEZER UNTIL THE NEXT DAY OFF.

THE ROAST WAS SEARED ON BOTH SIDES AND SLOW ROASTED FOR AN HOUR AND HALF WITH 3 CUPS OF AU JU JUICE. AFTER AN HOUR AND A HALF WE FILLED THE DUTCH OVEN WITH POTATOES, ONIONS, CARROTS, AND MUSHROOMS.

26 FRESH BURNING CHARCOALS WERE PILED ON THE POT. 16 COALS ON TOP AND 10 ON THE BOTTOM GIVES YOU 350 DEGREES. ANOTHER HOUR AND A HALF AND EVEN THE TOUGHEST TOP ROUND ROAST FROM WALMART IS FORK TENDER.

OH YA, ABOUT FOUR HOURS OF COOKING TIME, “SUNNY & 80”, AND COCKTAILS MAKES YOU SO HUNGRY THAT PICTURES OF THE FINISHED MEAL REMAIN LOCKED IN OUR MEMORY, INSTEAD OF POSTED ON THE BLOG.