How to Properly Christen a Dutch Oven

For a while now I’ve been pondering the idea of a dutch oven. What I’ve been trying to un-ponder is the high price tags associated with them. As a college student, I can’t even begin to fathom spending the $150 base price most brands ask for, and I wont even begin to touch the idea of a Le Creuset. $300 is not going towards a pot. I splurged on a Kitchen-aid a few years ago, but that has a few more functions. Most of the lower budget dutch ovens also have ugly handle designs or blah colors, and if I were to spend the money I would want a nice green one. So of course I was crazy excited when I was perusing the depths of Amazon and found this little number. Say What!? A green 6 qt Dutch oven for $65? It was definitely in my price range and there’s a plain simple black handle, and the Lodge brand has been around forever and they’re know for their quality. I’m a cheap-wad when it comes to a lot of things, and for some reason I still couldn’t part with $65. Well the next day I for some reason slowly made my way back to the product info page before school and there was some sort of Friday Sale going on so it was only $55 with free shipping. I think I may have had time to blink once and like that I had bought it. It came last week, but I’ve been so busy with school and I wanted to make a classic dutch oven meal so I settled with one of my all time favorites; pot roast. I took ideas from all over, mostly Tyler Florence, but I ended up with a killer pot roast. Tender meat with vegetables that have been cooking in the meats juices. So So good. I don’t think there is any other way to christen a dutch oven. 

By the way, I purchased the “Emerald” color dutch oven, but they have a few choices. The red says it’s $95, but that is a lie, just do another search and according to the current prices you can get one for $35.

Pot Roast
3-4 lb chuck roast
s and p
olive oil
more s and p
1 onion, sliced in half, skin off, root still intact
3 cloves garlic, minced
½ lb mushrooms, quartered
14 oz can diced tomatoes
1 c water
1 bay leaf
2 t minced fresh rosemary
2 lbs potatoes, I used Yukon gold quartered
4 carrots cut to about the size of your thumb
Warm a few tablespoons of olive oil in a dutch oven.
Liberally season the meat with s and p, and get your sear on.
Once all the sides have a nice color add everything but the carrots and potatoes.
Bring up to a simmer and let it roll for an hour, turning the meat after 30 min.
Once the hour has passed, turn the meat once again; add the potatoes and carrots, and cook for 2 more hours, turning the meat every 30 min. (This is done so all the meat has a chance to cook in the juices, and it’s evenly tender).
After 2 hours and the few turns, you could easily make gravy with a little roux and the fantastic beef stock you’ve made and serve it with the juicy roast and vegetables.

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