Dutch Oven Pot Roast Recipe
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Dutch Oven Pot Roast

2 Tbs. bacon grease or olive oil
2 tsp. dry rosemary; rubbed
2 med. yellow onions; sliced
4 cloves garlic; sliced
3-4 lb. beef chuck roast
salt and black pepper to taste
1 cup hot beef stock or broth
1/4 cup honey barbecue sauce
2 Tbs. red wine vinegar
1 Tbs. balsamic vinegar
3 Tbs. brown sugar
1 Tbs. soy sauce
1 bay leaf
1 tsp. black pepper
1-2 lbs. baby carrots
6-8 med. red potatoes; skins on, cut into chunks
2 tsp. thyme
1 Tbs. rosemary flakes

Heat a 12" deep Dutch oven using 20-22 briquettes bottom until oven is hot. Add bacon grease or olive oil, rosemary, and onions; cook 3-4 minutes stirring every minute or so until you start to see a little color on the onions then add the garlic. Cook for 1 minute longer.

In a large measuring cup combine the beef stock, barbecue sauce, red wine vinegar, balsamic vinegar, brown sugar, soy sauce, bay leaf, and black pepper; stir to mix then pour juice slowly into the oven.

Season the roast with salt and pepper then add roast to center of oven and cover with as many of the onions as you can. Replace the oven lid then reduce the number of coals on bottom to 10 and place 14-16 coals on the lid. Cook for 30 minutes rotating oven every 15 minutes.

After 30 minutes add carrots and potatoes. Season with salt, pepper, thyme, and parsley flakes. Replace the lid and continue baking for 45-60 minutes until vegetables are fork tender.

Remove roast from oven and let rest for 5 minutes before slicing. Spoon oven juices over roast and vegetables when serving.

Serves: 8-10

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