Wednesday, April 7, 2010

Dutch Oven Beef Pot Roast with Beer and Veggies

I've bought some really good local beef, raised right, no hormones, no antibiotics, allowed to roam the fields. You know, good stuff, not your usual grocery store variety feed-lot beef. Hell yes, you can tell a world of difference. But anyway, I decided to break out the Dutch oven again. Here's what I did:

I had a 4 lb. fresh rump roast cut from this beef. I rubbed it with salt, pepper, adobo seasoning, garlic flakes, and lots of smoked paprika. I rewrapped it in the butcher paper and stuck it back into the fridge overnight. I prepared a hot 12" dutch oven with 12 coals underneath it and heated about 1/8 cup of cooking oil. When the oil got hot, I browned the roast on all sides, leaving it with the thin fat layer on top.
I then poured a bottle of beer (NA Coors is what I had) into the pot and added my veggie mix (which consisted of a quartered large onion, about 6 medium potatoes cut into 1" squares, a cup or so of baby carrots cut in half, and several chopped cloves of garlic). The veggies were seasoned with salt, pepper, and dried basil.  I placed the lid on the oven, gave it a spin to ensure that it was on tight, and placed 24 hot coals on the top of the lid.

I pulled the lid after two hours and stuck a meat thermometer down in it. It was still pretty rare at this point (120F) so I built back some coals and left it for another hour. This is what I saw when I pulled the lid the second time.


It was truly delicious; the beef was extraordinarily flavorful and the veggies were perfect. The paprika had a little heat to it, and added with the beer and juices, it was hard to beat. The family loved it, and no one seemed to want to back away from the table. It'll be a keeper, for sure!

Note: This roast ended up being more on the medium well side of doneness, which was fine for my daughter's family, but my wife and I could have eaten it more on the medium rare side. Next time (for us), I would probably take it off about a half hour earlier.