Friday, March 1, 2013

Dutch Oven Roast

In case you can't tell, I am really digging my Dutch oven and cast iron pans lately.  They have become a new staple for me and I love my recipes I'm using them for.  My posts the past few months were, well, non existent.  Why?

Well, here are a few reasons:

My sweet birthday boy

Umm, can you say stitches?

Conservatory field trip as we learn about flowers

This pic is just 'cause it's plain ol' pretty....

Hockey, hockey, hockey

Oh and more hockey!
Oh, and this... Don't ask.  But it is called living with boys.

Celebrating 15 years of marriage.... 

To this handsome guy!


Oh, wait!  This was supposed to be about food... right.  Let's get on with it shall we...

Dutch oven pot roast


Pot Roast
Coconut oil
Portobello Mushroom Soup
onion (sliced into quarters

(this is more of a guideline, then a recipe, feel free to experiment)

Brown in olive oil
Brown in olive oil
remove from pot

generously season a roast with salt and pepper on both sides

Brown both sides of roast in juices left behind from veggies and remove.

place veggies in bottom of pot

place roast on top of veggies

season with Thyme and Rosemary (fresh if you have it)

Add portobello mushroom soup

Cover and cook for 3-4 hours at 300 degrees
I don't have any pictures to share because I was at work when my sweet babies ate it ALL!  That's right, not a morsel left for the hard working mama.  (But, that's ok because I was teaching a cooking class and may have had some sweet treats!)  And I just love that they loved it THAT MUCH!


  1. I love easy dinners that are delicious! And I love the picture of your with boys. There is nothing like it. That picture made me laugh...and made me envision my life a few years from now. :)

  2. Enjoyed the pics of the delicious food and the wonderful family that enjoys it. I caught up on your past blogs and I was especially touched and blessed by your New Years blog. Love you!