Tuesday, August 27, 2013

Roast Beef with Caramelized Carrots & Onions, with Potatoes: Cooked in an 8 Quart Cast Iron Dutch Oven

Brown the roast in a frying pan to seal in the juices,
then brown slices of onion in the same pan. (Do not separate the onion rings))
Add a drizzle of oil in the dutch oven, then line it with the onions.  Set the roast on top of the onions.  
Arrange the carrots around the roast & then the potatoes.
Make a sauce:  1 can of tomato soup, (I used the cheap stuff & it was excellent)
+1/2 can of water, 
Montreal steak spice to taste,
Garlic powder to taste, 
1 Tbsp of Dry Mustard 
& 2 Tablespoons of Worcestershire Sauce. 
 Mix in a bowl.  
"Jab" the roast with a sharp knife a dozen times & pour the sauce over the roast.  
Bake at 425 degrees for 1.5 hours.
18 coals on top & 9 coals under.  This is approximate. 
 I find it depends on the brand of charcoal, & the type (lump or briquettes)
Cook for 1.5 hours.

You can marinate the roast in the sauce for several hours if you choose, but it is not necessary.

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