1 Tbs. bacon grease or olive oil \r
1 tsp. dry rosemary; rubbed \r
1 med. yellow onions; sliced \r
3 cloves garlic; sliced \r
2 lb. beef chuck roast salt and pepper to taste \r
1/2 cup hot beef stock or broth \r
1/8 cup honey barbecue sauce \r
1 Tbs. red wine vinegar \r
1/2 Tbs. balsmic vinegar\r
1 1/2 Tbs. brown sugar\r
1/2 Tbs. soy sauce\r
1 bay leaf\r
1/2 tsp. black pepper\r
1 lbs. baby carrots\r
4 medium red potatoes; skins on, cut into chunks\r
1/2 tsp. thyme\r
1/2 Tbs. parsley flakes\r
\r
Heat a 10 deep Dutch oven from the bottom until oven is hot. Add bacon grease or olive oil, rosemary, and onions; cook 2-3 minutes until you start to see a little color on the onions then add the garlic. Cook for 1 minute longer. In a large measuring cup combine the beef stock, barbecue sauce, red wine vinegar, balsamic vinegar, brown sugar, soy sauce, bay leaf, and black pepper; stir to mix then pour juice slowly into the oven. Season the roast with salt and pepper then add roast to oven and cover with as many of the onions as you can. Replace the lid then reduce the number of coals on bottom to 7 and place 14 coals on the lid. Cook for 30 minutes rotating oven every 15 minutes. After 30 minutes add carrots and potatoes. Season with salt, pepper, thyme, and parsley flakes. Replace the lid and continue baking for 60-90 minutes until vegetables are fork tender.\r
\r
This recipe was modified for a 10 in Dutch oven. Visit Bryons Dutch Oven web site at for the original recipe and other great Dutch oven recipes.\r
\r
NEW TO DUTCH OVEN COOKING?\r
These videos will get you started.\r
\r
Dutch Oven Cooking for Beginners\r
\r
\r
Dutch Oven Charcoal Tips and Tricks\r
\r
\r
How to Clean and Care for Your Dutch Oven\r
\r
\r
How to Strip and Re-Season your Dutch Oven\r
\r
\r
\r
SUPPORT THIS CHANNEL\r
\r
You can support this channel and my website by purchasing these fun products. The commissions I make help cover my expenses such as software, hardware, camera gear, music licensing fees, web hosting fees, etc. Your purchases help me bring you more fresh content every week. Thanks for your consideration.\r
\r
\r
1960HIKERDUDE STORE \r
\r
Fun gear with the “pot of love” graphic \r
\r
\r
DUTCH OVEN GEAR\r
\r
Lodge 10 Inch (4 Quart) Camp Dutch oven \r
\r
Lodge 12 inch (6 Quart) Camp Dutch Oven \r
\r
Lodge 12 Inch Deep (8 Quart) Camp Dutch Oven \r
\r
Camp Chef Explorer 2 Burner Stove \r
\r
Mair Dutch Oven Lid Lifter \r
\r
Work Sharp Knife and Tool Sharpener \r
\r
\r
\r
GEAR FOR DIY BACKPACKING FOOD\r
\r
Nesco Snackmaster Pro Food Dehydrator FD-75A \r
\r
Nesco FD-1040 Garden Master Food Dehydrator \r
\r
Excalibur 3926TB Feed Dehydrator \r
\r
Foodsaver FM2000-FFP Vacuum Sealing System \r
\r
Foodsaver GameSaver Deluxe Vacuum Sealing Kit \r
\r
Foodsaver Vacuum Sealer Bags
1 tsp. dry rosemary; rubbed \r
1 med. yellow onions; sliced \r
3 cloves garlic; sliced \r
2 lb. beef chuck roast salt and pepper to taste \r
1/2 cup hot beef stock or broth \r
1/8 cup honey barbecue sauce \r
1 Tbs. red wine vinegar \r
1/2 Tbs. balsmic vinegar\r
1 1/2 Tbs. brown sugar\r
1/2 Tbs. soy sauce\r
1 bay leaf\r
1/2 tsp. black pepper\r
1 lbs. baby carrots\r
4 medium red potatoes; skins on, cut into chunks\r
1/2 tsp. thyme\r
1/2 Tbs. parsley flakes\r
\r
Heat a 10 deep Dutch oven from the bottom until oven is hot. Add bacon grease or olive oil, rosemary, and onions; cook 2-3 minutes until you start to see a little color on the onions then add the garlic. Cook for 1 minute longer. In a large measuring cup combine the beef stock, barbecue sauce, red wine vinegar, balsamic vinegar, brown sugar, soy sauce, bay leaf, and black pepper; stir to mix then pour juice slowly into the oven. Season the roast with salt and pepper then add roast to oven and cover with as many of the onions as you can. Replace the lid then reduce the number of coals on bottom to 7 and place 14 coals on the lid. Cook for 30 minutes rotating oven every 15 minutes. After 30 minutes add carrots and potatoes. Season with salt, pepper, thyme, and parsley flakes. Replace the lid and continue baking for 60-90 minutes until vegetables are fork tender.\r
\r
This recipe was modified for a 10 in Dutch oven. Visit Bryons Dutch Oven web site at for the original recipe and other great Dutch oven recipes.\r
\r
NEW TO DUTCH OVEN COOKING?\r
These videos will get you started.\r
\r
Dutch Oven Cooking for Beginners\r
\r
\r
Dutch Oven Charcoal Tips and Tricks\r
\r
\r
How to Clean and Care for Your Dutch Oven\r
\r
\r
How to Strip and Re-Season your Dutch Oven\r
\r
\r
\r
SUPPORT THIS CHANNEL\r
\r
You can support this channel and my website by purchasing these fun products. The commissions I make help cover my expenses such as software, hardware, camera gear, music licensing fees, web hosting fees, etc. Your purchases help me bring you more fresh content every week. Thanks for your consideration.\r
\r
\r
1960HIKERDUDE STORE \r
\r
Fun gear with the “pot of love” graphic \r
\r
\r
DUTCH OVEN GEAR\r
\r
Lodge 10 Inch (4 Quart) Camp Dutch oven \r
\r
Lodge 12 inch (6 Quart) Camp Dutch Oven \r
\r
Lodge 12 Inch Deep (8 Quart) Camp Dutch Oven \r
\r
Camp Chef Explorer 2 Burner Stove \r
\r
Mair Dutch Oven Lid Lifter \r
\r
Work Sharp Knife and Tool Sharpener \r
\r
\r
\r
GEAR FOR DIY BACKPACKING FOOD\r
\r
Nesco Snackmaster Pro Food Dehydrator FD-75A \r
\r
Nesco FD-1040 Garden Master Food Dehydrator \r
\r
Excalibur 3926TB Feed Dehydrator \r
\r
Foodsaver FM2000-FFP Vacuum Sealing System \r
\r
Foodsaver GameSaver Deluxe Vacuum Sealing Kit \r
\r
Foodsaver Vacuum Sealer Bags
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