Dutch Oven Pot Roast

By North Star



2Tbs. bacon grease or olive oil
2tsp. dry rosemary; rubbed
2med. yellow onions; sliced
4-5cloves garlic; sliced
3-4lb. beef chuck roast
salt and pepper to taste
1cup hot beef stock or broth
1/4cup honey barbecue sauce
2Tbs. red wine vinegar
1Tbs. parsley flakes
1Tbs. balsmic vinegar
3Tbs. brown sugar
1Tbs. soy sauce
1bay leaf
1tsp. black pepper
1-2lbs. baby carrots
6-8medium red potatoes; skins on, cut into chunks
1tsp. thyme

Heat a 12" deep Dutch oven using 20-22 briquettes bottom until oven is hot. Add bacon grease or olive oil, rosemary, and onions; cook 2-3 minutes until you start to see a little color on the onions then add the garlic. Cook for 1 minute longer. In a large measuring cup combine the beef stock, barbecue sauce, red wine vinegar, balsamic vinegar, brown sugar, soy sauce, bay leaf, and black pepper; stir to mix then pour juice slowly into the oven. Season the roast with salt and pepper then add roast to oven and cover with as many of the onions as you can. Replace the lid then reduce the number of coals on bottom to 10 and place 14-16 coals on the lid. Cook for 30 minutes rotating oven every 15 minutes. After 30 minutes add carrots and potatoes. Season with salt, pepper, thyme, and parsley flakes. Replace the lid and continue baking for 60-90 minutes until vegetables are fork tender.

Serves: 8-10