Sunday, September 27, 2009

An Amazing Dutch Oven Roast Beef Recipe

I've learned a couple of things about roast beef recipes, since the last few that I've done. Today's turned out really yummy because of it.

Like with a lot of the bread recipes I've done, I know that a lot of you reading this will already know these two tips. That's OK. There'll still be two or three out there that don't, right? There was a point where I didn't know them, either...

The first trick was to brown the meat on all sides first. The second is figuring out when to pull it off.

Anyway. This one isn't so much of a recipe as it is a process. But I'll still write it up as a recipe.
A Delicious Dutch Oven Roast Beef Recipe

12" Dutch Oven (or whatever fits your roast)

12-14 coals below
12-14 coals above


  • A roast (get it as big as you want to feed your family a fit into the pot)
  • Your favorite seasonings (I used Mrs Dash)
  • Salt
  • Pepper
  • A little olive oil
  • Bacon (optional)

  • Chopped potatoes
  • Chopped celery
  • Chopped onions
  • Chopped carrots (I actually forgot to add these this time)
  • Balsamic vinegar
  • More salt and pepper for the veggies
  • Any additional seasonings, veggies, flavorings you like.

The first step was to get some coals lit, and get the oven on with some of the olive oil, preheating (about 20+ coals underneath). The roast had been thawing all afternoon, so I sprinkled all sides pretty generously with the Mrs Dash, and rubbed it all in. By then, the oil was hot, so I dropped in the roast, and was immediately rewarded by hearing the meat sizzle in the dutch oven. Mmmmm...

A few minutes later, I turned it over, and did the other side. The first side was nicely browned, and the Mrs Dash was crusted into the meat. Mmmmm...

This particular roast was thick, but pretty flat, so browning the sides would have been tricky. I settled for just the top and the bottom.

At that point, I pulled some of the coals out from the bottom and put them on top, and closed up the dutch oven with the lid. Now, sometimes when I do a roast, at this point, I'll layer the roast with strips of bacon across the top. I came inside and started chopping up all the veggies. Those got packed into the oven around the roast.

From then on, I simply kept good heat on it. I kept it on the low side of the temperature curve, rather than the hot side. The idea is to simply cook it slower, longer, and let it get really juicy.

About an hour in, I stuck it with a thermometer. From then on, I just lifted the lid every 20 minutes or so and checked it. I kept replenishing the coals from my side chimney (no small task to keep up with, seeing as how it was a pretty brisk breeze the whole time). Soon it was at 140°, or just a little higher. According to the thermometer gauge, it's rare. I pulled it off the heat at that point, but kept the lid on.

As we were setting the table, I let the meat rest, and come up to full temperature. I was shooting for 150°, which is a sort of medium done-ness.

Then, I just carved it up and served the veggies on the side. I loved it. Jodi wanted a gravy, so I did make one, but I, honestly didn't try it, because the meat was plenty juicy and tender. As dutch oven recipes go, this one is not difficult and really amazing!


Mark has discovered a love of Dutch Oven Cooking. Mark also has other sites and blogs, including MarkHansenMusic.com and his MoBoy blog.


Mark's Other Blog Posts: "Today and Yesterday" Click to listen!, Epiphany in the Temple,


2 comments:

  1. Sounds great! I haven't done much outdoor cooking in my dutch oven, but this sounds so good that I'll have to give it a try.

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  2. when I cook a roast in my oven I add beef broth, mushroom or onion soup, potatoes, carrots, onions all in a roasting bag. If I don't have the added liquid the vegetables dry out. Why would they not dry out in a dutch oven. Your recipe doesn't have any liquid

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