Dutch Oven Pot Roast Ingredients 2 tbsp. bacon grease or olive oil 2 tsp. dry rosemary; rubbed 2 medium yellow onions; sliced 4 - 5 cloves garlic, sliced 3 - 4 lb. beef chuck roast to taste salt and pepper 1 cup hot beef stock or broth 1/4 cup honey barbecue sauce 2 tbsp. red wine vinegar 1 tbsp. each balsamic vinegar, soy sauce 3 tbsp. brown sugar 1 bay leaf 1 tsp. each black pepper, thyme 1 - 2 lb. baby carrots 6 - 8 medium red potatoes skins on, cut into chunks 1 tbsp. parsley flakes Directions Heat a 12" deep Dutch oven using 20 - 22 briquettes on 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 onions, then add garlic. Cook for 1 minute longer. In a large measuring cup, combine 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 oven. Season roast with salt and pepper, then add roast to oven and cover with as many of the onions as you can. Replace lid, then reduce number of coals on bottom to 10 and place 14 - 16 coals on 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 lid and continue baking 60 - 90 minutes until vegetables are fork tender. Makes 8-10 servings. ___________
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