Dutch Oven Roast Beef
1 tbsp. Olive Oil
1 tbsp. Dijon style Mustard
3 lbs. Rump Roast
2 tbsp. Chopped Fresh Parsley
1 tbsp. Chopped Fresh Chives
1 tbsp. Dried Tarragon
1 tbsp. Black Peppercorns, coarsely crushed
Directions:
Step 1: Warm and oil your 12″ Deep Dutch Oven. In a small bowl, combine the olive oil and mustard, then spread mixture over the outside of the beef
Step 2: Combine the parsley, chives, tarragon and peppercorns on a plate. Roll the beef in the herb mixture to coat it. Now, put the beef with the coating in you 12″ deep dutch oven. Cook until you smell it or see steam coming from under the lid….now its done!!!! Slice and serve.
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don’t forget the Food!!!
Dutch Oven Roast Beef
