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I got a new 5 quart Lodge camp oven a couple months ago and have been itching to break it in at the farm...but we haven't had time there lately for me to do much but quick grilling. So, I decided to break it in last night in the back yard.
I found a metal pan in the garage that wasn't serving any purpose, and I put this in the bottom of my grill to hold the charcoal and DO.
I had a 2.5 lb chuck and put some fresh cracked pepper on it and a little garlic powder...not too much garlic because I like to keep peace in the house.
When the charcoal was ready, I warmed the DO with a little oil in the bottom then browned the chuck on both sides. Added a cup of hot water, 1/2 can of a beer, 3 bay leaves and 4 springs of fresh thyme. Covered and let it do it's thing for an hour.
During that time, I got my veggies ready. 3 carrots, 10 new potatoes, 2 celery ribs and 1 medium onion. I added those to the pot right on top of the chuck, salt and peppered, covered and let it bake until the veggies were tender...45 minutes or so. This was a complete meal.
New DO on the right.
Guest of honor
The set up and chuck going in. Wood piece on the right was to level off the pan and DO.
Flipped
Water, beer and spices added
This guy passes through the back yard every now and then.
Dinner! Sorry, no plated pics.
Meat was very tender and juicy!
Thanks for checking out my Back Yard Pot Roast!
I found a metal pan in the garage that wasn't serving any purpose, and I put this in the bottom of my grill to hold the charcoal and DO.
I had a 2.5 lb chuck and put some fresh cracked pepper on it and a little garlic powder...not too much garlic because I like to keep peace in the house.
When the charcoal was ready, I warmed the DO with a little oil in the bottom then browned the chuck on both sides. Added a cup of hot water, 1/2 can of a beer, 3 bay leaves and 4 springs of fresh thyme. Covered and let it do it's thing for an hour.
During that time, I got my veggies ready. 3 carrots, 10 new potatoes, 2 celery ribs and 1 medium onion. I added those to the pot right on top of the chuck, salt and peppered, covered and let it bake until the veggies were tender...45 minutes or so. This was a complete meal.
New DO on the right.
Guest of honor
The set up and chuck going in. Wood piece on the right was to level off the pan and DO.
Flipped
Water, beer and spices added
This guy passes through the back yard every now and then.
Dinner! Sorry, no plated pics.
Meat was very tender and juicy!
Thanks for checking out my Back Yard Pot Roast!
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