Dutch Oven Chuck Roast

Hello my fellow meat eaters. I often hear of people cooking roast with the debauchery known as a Crockpot 😜. Let me introduce you to a better way… the Dutch Oven.

-Typically made of cast iron. -Keeps even cooking temp throughout pot. -Locks in moisture which usually seeps from Crockpots. -The high but even temperature creates coagulation of fat, producing a thick broth. -Cooks faster than Crockpot when slow cooking due to heat retention. -Can sear in pot, then place in oven -Nonstick

Seriously this is a cheaper way to eat, it tastes phenomenal and you get all the good stuff; meat, connective tissue, fat… ohhh mamma Don’t get me wrong as I used to Crockpot my meatz too -until I unlocked this cheat code.

To make - 2lbs Chuck Roast - Salted (optional) - Let sit to room temp - Sear all sides in Dutch Oven - Add 2 cups beef stock (or broth) - Cook in oven for min 2hrs.

Chef’s kiss.

If anyone needs a recommendation, Lodge makes top notch DOs and won’t break the bank.