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Author Topic: Dutch Oven Pot Roast  (Read 757 times)
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MT Net
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« on: October 21, 2008, 01:03:19 PM »

The recipe I used was  Byron's Dutch Oven Pot Roast

Most recipes direct cooking the dutch over with charcoal. But we have plenty of wood on hand for the main heat below the fire grate. I only used charcoal on top of the oven. The trouble was with a south wind at 20 MPH. More wood was needed to maintain a constant temperature, as was shifting the wood coals around to keep from over heating the oven. All in all, it was over a 3 hour cook.

The end result was delicious!

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Mike Clifford

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« Reply #1 on: October 22, 2008, 02:52:08 PM »

I'm really getting hungry just looking at it!
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