Dutch Oven, Like Grandma Used

Dutch ovens make the most marvelous roasted meats. The one I have pictured here is as close to what I have as I could find. Mine is extremely heavy; it feels like iron and can be used on top of the stove as well as in the oven. It practically cooks without me and I call it Country Supper. It is to die for, darling.

Get a nice roast, at least three pounds, up to fifteen pounds, whatever you can jam in the oven and still shut the lid. Beef, pork, or lamb, it doesn't matter. Season it up a bit with salt, pepper, garlic, etc. Brown it up nicely in olive or vegetable oil, whatever you use, on top of the stove. What you want is high fast heat. Brown the meat on all sides and turn the heat off.

Next load it up with vegetables, mushrooms, potatoes, carrots, onions, garlic. The pan is still going to be very hot and a lot of the vegetables will brown. Season it a little more. Add some chicken broth, water, and red wine. Cover and bake for about an hour in a preheated 400* F oven.

Ah, the aroma! It will smell fantastic while it is cooking. Make some corn bread or biscuits while you wait and have it ready to pop in the oven when the roast is ready. Not only will your guests think it is the best meal they ever had, you will start believing it too.

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