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Beef Roast Dinner (Complete)
Start with a 4 lb. lean rump roast
Sprinkle the roast with salt & pepper
Cut slices of raw garlic, and insert in sliced openings in the roast
Rub the roast with Ed's secret mixture of herbs
Place roast in a dutch oven, and add a cup of beef bullion
Cover with mushrooms and surround with 2 lbs onions and baby carrots
Close the dutch over, place hot coals on top, and cook about 1 hour and 45 minutes (until the inner temperature of the meat is 160 degrees)
Quarter a lot of potatoes
Place potatoes, oil, and parmesean cheese in a plastic bag and shake -- coating the potatoes with oil and cheese
Add a packet of french onion soup mix to the bag and shake again
Place potatoes in dutch oven, close, cover with coals, and cook for 1 hour
Place a store-bought Mrs. Smith's Deep Dish cherry pie in a dutch oven for 35 minutes
Uncover the roast oven and cover the roast with marinara sauce. Add red and green peppers, and cook for another couple of minutes. Uncover the roast, cut into slices, and serve with potatoes. After the main course, serve pie topped with whipped cream. Serves 8-10 hungry dads (their salivary juices flowing profusely after watching and smelling the roast cook for the better part of two hours). Warning: the aromas also tend to attract hungry scouts, whose ravenous looks must be ignored while enjoying the main course and dessert.
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