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After braising for a long period of time—either in a Dutch oven or in the slow cooker—the result is a juicy, tender piece of beef. The Best Meat for Pot Roast. The best meat for making pot ...
Note: If using beef instead of venison, choose a chuck roast or trimmed brisket. The only difference will be a shorter cook time, 2 to 3 hours. ... Heat the tallow in a Dutch oven over medium-high ...
Preheat the oven to 350°F. Generously season the beef with salt and pepper. Heat a large Dutch oven or braiser over medium-high, then add 1 tablespoon of the oil to the pot.
Yankee pot roast using chuck roast cooked in a Dutch oven with carrots, celery and onions. Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker.
Turn the roast fat side up. Transfer the pan to the oven and roast the meat for 35 minutes, or until an instant-read thermometer inserted in the thinner end registers 120° for medium-rare meat. Transfer the roast to a cutting board and let rest for 20 minutes. 3. Set the roasting pan on the stove over high heat.
Dutch ovens are well suited for long, slow cooking, such as in making roasts, stews, and casseroles. Virtually any recipe that can be cooked in a conventional oven can be cooked in a Dutch oven. [23] When cooking over a campfire, it is possible to use old-style lipped cast-iron Dutch ovens as baking ovens.
Preheat rational oven to 400 degrees. ... Melt the butter in a large, high-sided pot or Dutch oven over medium heat. ... Grandma's Roast Beef. Green Melon, Cubanelle Peppers and Ricotta Salata ...
Preheat oven to 300 F. Heat oil in a large pot or Dutch oven over medium heat. Salt and pepper the shank generously. Sear the shank on all sides until meat begins to brown and crust over.
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