Montana Cowboy Dutch Oven Pot Roast
Posted: Sun Apr 13, 2008 6:27 pmThe original recipe is featured on You Tube http://www.youtube.com/watch?v=pxphSWsS6Zg&feature=related
Bear with his false starts, this is an old cowboy doing the job alone, damn fine job it is too.
He cooks chuck steaks on a stove top, I cooked chuck roast in a Dutch Oven but is his recipe.
I did not measure anything but the wine, I suspect he did the same.
4-5# chuck roast
medium yellow onion (Maui sweet if you must, I don't)
4-5 cloves of garlic.
2-4 tbsp of olive oil
chop or mince both and saute in the DO until soft.
Dredge the meat in flour and brown on the onions & garlic.
Add a bottle -bottle half of red wine.
Add a couple packs of dry gravy mix, I use "au jus" mix(being a snob & all) This comes in a big jar so I just guess as I add it.
Cook this at 350 for an hour or so, turning once
Salt and pepper to your taste.
Note: I use a deep 12" DO so I can add a lot of veggies and wine.
Add veggies....carrots, I have a large package of small carrots I use but big pieces might be better. (I use what is in the fridge)
Chop and add a celery heart ( I have never had it when I needed it, the last time I used some leeks when seemed to fine)
Costco has a 24 oz pack of small portabella mushrooms and I used 2/3 of a pack. They have large white mushrooms which would be fine but the porta's were less expensive.
I add 8-10 small potatoes cut in half with skin on. Red potatoes or fingelings would be fine. I use a mixed bag from Trader Joe's.
Keep the temps up, if there is too much liquid, set the lid off a bit and boil some away, that will intensify the flavors too.
Yesterday I put the meat in at 2:30 and it cooked until I took it to the dining area at 5:30. Best guess, cook 2-3 hours. Take the meat out to cut (you can use a fork at this point) and bring a ladle to scoop up the veggies and liquids.
Bon Apetit, Montana Pot Roast.
(this is good rib sticking food with a lot of latitude for ingredients, make it your way be honor the Cowboy.
Bear with his false starts, this is an old cowboy doing the job alone, damn fine job it is too.
He cooks chuck steaks on a stove top, I cooked chuck roast in a Dutch Oven but is his recipe.
I did not measure anything but the wine, I suspect he did the same.
4-5# chuck roast
medium yellow onion (Maui sweet if you must, I don't)
4-5 cloves of garlic.
2-4 tbsp of olive oil
chop or mince both and saute in the DO until soft.
Dredge the meat in flour and brown on the onions & garlic.
Add a bottle -bottle half of red wine.
Add a couple packs of dry gravy mix, I use "au jus" mix(being a snob & all) This comes in a big jar so I just guess as I add it.
Cook this at 350 for an hour or so, turning once
Salt and pepper to your taste.
Note: I use a deep 12" DO so I can add a lot of veggies and wine.
Add veggies....carrots, I have a large package of small carrots I use but big pieces might be better. (I use what is in the fridge)
Chop and add a celery heart ( I have never had it when I needed it, the last time I used some leeks when seemed to fine)
Costco has a 24 oz pack of small portabella mushrooms and I used 2/3 of a pack. They have large white mushrooms which would be fine but the porta's were less expensive.
I add 8-10 small potatoes cut in half with skin on. Red potatoes or fingelings would be fine. I use a mixed bag from Trader Joe's.
Keep the temps up, if there is too much liquid, set the lid off a bit and boil some away, that will intensify the flavors too.
Yesterday I put the meat in at 2:30 and it cooked until I took it to the dining area at 5:30. Best guess, cook 2-3 hours. Take the meat out to cut (you can use a fork at this point) and bring a ladle to scoop up the veggies and liquids.
Bon Apetit, Montana Pot Roast.
(this is good rib sticking food with a lot of latitude for ingredients, make it your way be honor the Cowboy.
Dennis that sounds wonderful. 
