Dutch Oven English Roast

Put 1Tbs olive oil into bottom of heavy cast iron Dutch oven. Let oil flow across bottom of pan. Put roast into pan to cover one side with Phil. Use cooking fork to lift meat out and turn it to the other side. Let this side brown well. Turn and let the other side brown. Then use fork to prop up the roast so that the four sides can be seared.

Peel and cut 2 medium onions into quarters. Scrape outer skins from 8 carrots, cut into halves, and set aside with onions. Take 2 small tomatoes and cut into fourths.

Put the veggies around the browned meat. Put enough water into pot to come to top of meat. Add spices: 1/4 tsp red pepper, 1tsp parsley (or more), and 1 tsp basil.
Stir spices into the liquid.

Cook covered on low/medium heat for 30 minutes and check progress. Veggies will be tender first. You can take out the carrots first and reserve them to microwave later. Leave the rest for flavoring. Cook for 90 minutes or until tender.

Don't add salt during cooking or this will toughen meat & make veggies soggy. Let people add their own salt if necessary.

Preheat Dutch oven and oil over medium heat on stove top. Put roast into oil, lift roast out with pronged fork and turn so other side is oiled. Let this side sear/brown, but don't burn. Turn to sear first side. Then prop roast up (using fork as brace) to sear the other four edges. Fill pot with veggies and just enough water to cover meat. Cover with lid. Check every 30 minutes for water level & tenderness.

Serving Size: Makes 8 servings of 4 ounces each.

Number of Servings: 8

Recipe submitted by SparkPeople user REVCORNIE.