Roast, Dutch Oven Style

Serves: 5
Total Calories: 445


1 (4-pound) beef roast
3 onions
4 potatoes
3 bell peppers
6 carrots
1 clove garlic
1 (18-ounce) bottle barbecue sauce


Prepare pit (see below). Lightly oil a large Dutch oven. Place roast in oven. Peel and quarter onion and potatoes and place in the oven. Seed bell peppers, then cut into quarters and add with whole carrots. Pour entire bottle of barbecue sauce over the top. Place lid firmly on the oven and carefully lower it into the pit. Cook for about 2 hours.

To Prepare Pit:
Dig a hole about 2 feet deep and approximately 8 inches bigger around than your Dutch oven. About 2 hours before cooking, heat the hole by burning wood in it. You should use a wood that makes lots of ashes (sagebrush and smaller pine limbs are good). It takes a large fire to heat the ground. After heating the ground, take out the ashes, leaving 3 or 4 inches of ashes in the bottom of the hole. After setting the Dutch oven in the hole, put the ashes back in, surrounding the pan on all sides, and with 3 or 4 inches of ashes on top. Cover the ashes with 1 or 2 inches of dirt to hold the heat in, and you are cooking.

Nutritional Facts:

Serves: 5
Total Calories: 445
Calories from Fat: 0

This Roast, Dutch Oven Style recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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