Old Fashion Pot Roast in a Dutch Oven
4 Carrots
2 stalks of Celery
6 small Redskin Potatoes
6 small onions
6 cloves Garlic
1 Bay Leaf
1/2 tsp Oregano
1/2 tsp Thyme
Salt & Pepper, to taste
1 Beer
Use a 12” Dutch oven with a rack for the bottom. Place bay leaf in bottom of oven and pour enough beer in to just cover the bottom, drink remaining beer. Use a knife to cut narrow slits into roast and push whole cloves of garlic into slits. Place roast on rack inside oven. Sprinkle herbs and spices evenly over roast. Cut carrots and celery into 2 to 3 inch long pieces. If using large potatoes and onions, cut into equal size pieces. Arrange carrots, potatoes, and onions around the roast. Bake roast for about 1 1/2 hours, checking liquid after first hour. The cooking time can vary depending on the size of the roast, so use the smell test.
Other things that can be inserted into the roast are green onions, fresh cayenne peppers, sprigs of rosemary, etc. Push whatever you want into the slits and then trim off with scissors.
This dish requires a little prep time, but after that it is easy and almost effortless.
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