Dutch Oven Cooking.

I have been wanting a bigger cast iron skillet for awhile now. I finally remembered that I had a dutch oven in my camping gear, so I dug it out yesterday afternoon, and scrubbed all the campfire soot off of it. Here is what I made...

Pork roast. Around 2 lbs. You could use beef, too, if pork isn't your thing. We love pork. :) Mine was only 1/2 thawed, but I just used it anyway.
Put a blob of bacon fat in the skillet. Heat to med-high. Put your roast into the pan. It will sizzle and pop - that's good. You want to get it nice and brown on both sides. I just left the fat on the roast - it made it more juicy, and then we just trimmed it off our pieces.

Maybe 5 minutes per side.

Halve 4 potatoes, and chop an onion into 8 pieces.

When the roast is browned nicely on both sides, throw the veggies in the pan, and add 1 cup water. Sprinkle with salt, pepper, and garlic powder. Oh, and stick a few cute baby carrots inbetween the potatoes, it makes it more colorful!

Then cover and roast for 1 hour. I don't know why the lid for my Dutch oven is so spotted. It really was clean.

Yum! I drained the broth and made gravy, but that's optional, and I forgot to take photos of that part! :) It really was so easy and good.


Dutch Oven Roast

2 Tablespoons bacon fat or oil

2 lb roast

4 potatoes

1 onion

1 carrot

salt

pepper

garlic powder

1 cup water
Heat the oil on med-hi heat in the dutch oven. Sear the roast on both sides till golden brown. Put the chopped veggies in beside the roast. Pour water in the pan. Sprinkle veggies and roast with salt, garlic powder, and black pepper. Roast 1 hour at 350*.