Search This Blog

Thursday, October 25, 2012

Breaking in my New Toy: Pot Roast Dutch Oven Style

Someone on the Stumps Forum posted a great sounding recipe for pot roast on a Stumps Smoker.  So, I used it as an excuse to buy the 9 quart Lodge Logic Dutch Oven and give it a spin at Nelsonville for dinner on Friday night.

Here is the recipe:

1 Chuck Roast.  This was a 3.5 pounder.
2 ribs of celery, diced.
4 potatoes, diced.
4 large carrots, peeled and diced.
3 cloves of garlic, minced.
1/4 cup of flour.
Enough beef broth to cover everything.  I used 2 quarts.

This is where it gets hard ;)

Throw it all in the dutch oven.

Cover it up.  Put in a 250 F smoker for 6 hours.
Make some biscuits (on the smoker as well)
Pull the dutch oven out of the smoker after 6 hours.  Pull the meat apart.

After 4 hours I ramped the heat up to 350 F to speed up the cooking.  We were getting hungry.  After the ramp up, it cooked for 1 hour more, 5 hours total.

It was the perfect cold, rainy night dinner.  Veggies were still tender and the beef was pull apart good.

Some things I will do different:

Use 1/2 cup of flour to thicken a bit more.
Add salt to taste.

I also love the dutch oven.  Lodge Logic makes a great product for sure.

Thanks for stopping by...



  1. Bill - you said, "Cover it up. Put in a 250 F smoker for 6 hours." Did you put the cover on the dutch oven? If so why then cook it in the smoker?

    1. Kevin, I cooked this at a competition for dinner and all I wanted was for it to get done. If you want a little smoke, check out this post: