Dutch Oven Roast

OK, I’ll admit it. I love to bake. Most of my posts have been about baking, so I decided I needed to branch out and choose a dinner entree for a change.

I decided to make Dutch Oven Roast, a recipe found in the 1950 edition of  The Ford Treasury of Favorite Recipes from Famous Eating Places. I love this little cookbook. Not only is it chock-full of easy recipes, it has color paintings of each lodging or eating establishment across the country whose recipe is featured. It’s like a post-war travelogue of cool places to visit. Some still exist and others are long gone without a trace.

The Dutch Oven Roast recipe originated at an inn that was very near where we now live. Called the Pine Wood Inn and Cottages, this inn and dining establishment was in New Durham, New Hampshire.  Located on Route 11, I wonder where it was as there certainly is no trace of it now. And no trace of the owner, Louis Holtzberger.

I searched all over the Internet looking for information on him or the lodging property with no luck. The book’s description said that Louis was a host “in the Old World tradition at this pleasant country inn.”

We enjoyed Louis’ roast, though I wouldn’t say we raved about it. Here’s the recipe:

  • 3-4 lb top round roast
  • 3 tbs. beef fat (I used oil)
  • 1 onion, sliced
  • 2 small carrots, coarsely chopped
  • 1 small leek, coarsely chopped
  • 3 tbs. flour
  • 1/2 cup tomato puree
  • 1/2 glass red wine
  • 1 1/2 quarts hot water or soup stock (I used vegetable stock)
  • 3 cloves
  • 1 bay leaf
  • salt and pepper to taste

Heat oil in a dutch oven until hot    

Add meat and brown on all sides

Remove meat from pan

Brown onions in the oil

Add other vegetables and brown

Blend flour and tomato puree into the mixture

Pour wine and stock into the dutch oven

Boil a few minutes

Return meat to pan

Add seasonings

Cover and cook slowly for 2 – 2 1/2 hours

As I said earlier, the meal was good, but certainly not great. Like many main course dishes from this time period, it’s pretty straightforward and a bit bland.

 

 

2 Responses to “Dutch Oven Roast”

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  1. Bev says:

    Doesn’t look to bad! I bet it didn’t compare to my mom’s roast! Me……….I make it like her but it sure doesn’t taste anything like hers did!

  2. Anne Fuller says:

    I think you needed to cook it about 2 hours longer, strain the cooking liquid and make gravy and have mashed potatoes with it!! Using beef broth would have helped the flavor too.

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