I'm doing a variation today, using brisket. See my post in the day thread, "Wonky Wednesday".
Noobs, all of you. You need a Dutch Oven. (a "12")
Dutch Oven roast:
Heat up oven on a grill over a open fire. Take 2 slices of bacon and render in the oven. Remove and eat bacon. Once you get the fire "right" you will need to maintain it for the whole process. (keep the Dutch Oven at a simmer/LOW boil)
Take one thick cut (2") 7 bone chuck roast, dust in flour seasoned with S&P. Brown roast in oven using the bacon drippings.
Add 2 cans of cream of mushroom soup.
2 large garlic cloves, quartered.
1 pkg Lipton onion soup mix.
Fill oven with water until the roast is almost covered. When it simmers, add 1-2 beef bulion cubes.
Let simmer for 1 hour, covered.
Add , 7-8 peeled potatos, quartered.
Simmer 1 hour, covered
Add celery tops, 1/2 lb quartered whole mushrooms, 1 pkg (1 lb) baby carrots and one yellow onion halved and sliced.
Simmer another hour, yup, covered.
Make a double batch of Bisquick dumplings (from the recipe on the box). Add dumplings (the dough (drops) should be about the size of a handball/golfball). Cook with the lid off for 20 min and then the lid on for another 20.
Thank me later.
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