Making sourdough starter was the first step in baking my Dutch Oven sourdough bread. Follow the link and you can see how I made my own sourdough starter for my bread.
Dough raised and ready to bake.
I played around with several recipes to come up with my own version of Dutch Oven sourdough bread.
Here is my recipe: Continue Reading →
Roasting a pot roast meal in a Dutch Oven is so easy and good tasting. So when it comes to the proverbial question, “What’s for dinner?” You can say a wonderful pot roast meal. Not only is it great tasting but super easy to put together. Once you start cooking with cast iron, you will love the results and easy cast iron care steps.
Just place a 3-4 pound beef roast in the Dutch Oven. I like to use a cast iron trivet in the bottom to keep the meat up from the bottom but it’s not necessary if you don’t have one. Season the meat with all goodies you like on it such as seasoning salt, pepper, onion, garlic, sage, few dashes of Worcestershire sauce, and some beef broth. I like to put all the ingredients in a large measuring cup and mix it all up and pour it over the meat and veggies.
Next add the potatoes, some slices of onion and other veggies. I used carrots and some sliced celery too. Again I like to pour the seasoning and broth over the meat and veggies before baking.
Put the lid on the Dutch Oven and bake Continue Reading →
I had a 3 pound Elk shoulder roast given to me and set out to roast it in my cast iron Dutch Oven. I had never done a Elk roast before so I did a little research and got some advice from a few people who had experience in cooking Elk roasts. Because Elk is very lean, it is a good method to slow cook a roast to get tender and moist meat.
I love cooking in cast iron and thought baking my Elk roast in a Dutch Oven would be a good choice. Here are the following ingredients I used. Continue Reading →
A heel roast isn’t the most tender cut of beef but it is very flavorful. Roasting a heel roast in a Dutch Oven is a wonderful way to slow cook the beef and results in a wonderful tender meal. Add carrots and potatoes and you have a complete one pot tasty meal. Here are the details on how I prepared and cooked my beef roast.
Ingredients:
3-4 pound Beef Roast (Heel Roast used in this recipe)
Olive Oil
Spices (garlic, salt, pepper, seasoning salt, sage)
Small onion diced
1 can beef broth
Carrots and potatoes (if desired)
Directions:
Rub olive oil over roast. Sprinkle roast with desired spices. I used garlic, salt, pepper, seasoning salt, and sage. Rub the spices into the meat and place meat on cast iron trivet inside the Dutch Oven. Pour a small amount of beef broth over the meat and put it in a preheated oven at 425 degrees F for 15 minutes to sear the meat with the lid off.
Add cut up carrots and potatoes around the meat. Top the veggies and the meat with diced onion. Pour the rest of the can of beef broth over the meat. Put the lid on the Dutch Oven and reduce oven heat to 325 degrees. Bake for 3 hours or until desired doneness. I did check the roast once at the 2-1/2 hour mark to baste it and I took the picture above. My meat wasn’t quite done so I left it for about another 20-30 minutes and then removed it from the oven. I let it set for about 15 minutes before serving.
I used the juice reserves from the pot to make gravy to top off my meal.
The results — A great meal of tender roast beef and tasty vegetables!