Camp Dutch Oven Roast

Camp Dutch Oven Roast

(8) pound chuck roast, 2-to 3- inches thick, bone in if available

¼ cup vegetable oil

½ cup Burgundy wine

2 cups warm water

3 cups sliced yellow onions

2 cloves garlic, chopped

1 teaspoon salt

2 tablespoons coarsely ground pepper

½ cup mushrooms, sliced

6 carrots, cut into sticks

3 tablespoons cornstarch

½ cup water

Preparation Directions

1. Temperature to 350 degrees F

2. Heat vegetable oil in 16-inch dutch oven. Salt and pepper roast on both sides. Sear both sides in hot oil. Pour warm water and Burgundy wine over roast; add garlic, onions, carrots and sliced mushrooms.

3. Cover and cook about 2 ½ hours, turning every 30 to 45 minutes. Pour cooking liquid into a large measuring cup. Skim away fat. If necessary, add a little water or red wine to make 4 cups liquid and return to the cooking pan.

4. Stir in the cornstarch dissolved in ½ cup water. Bring to a boil, reduce heat and simmer for 3 minutes.

5. Return roast to cooking pan and arrange vegetables around the roast. Cover and allow to rest 15 minutes before serving.

Excerpted From BBB, Biscuits & Beans by Bill Cauble and Cliff Teinart – bright sky press