Dutch Oven cooking

[macpappy]

Cast Iron is great!
I've had my 5 quart dutch oven and 10 inch skillet for 33 years.
I also have an 8 inch and 12 inch skillet, and a 10 inch griddle. I cook in at least one of these just about every day.

I also have eight of these individual serving size cast iron baking dishes. 4 are square and 4 are oval shaped this are great for making individual size cornbreads and I've even made a cobbler like dessert in them.

When I do a roast, I preheat the oven to 325 degrees. I season and flour the roast and then I brown it in the dutch oven on top of the stove. I take the roast out and cover the bottom of the dutch oven with onion slices and then put the roast back in. Put the lid on the pot, slide it in the oven and forget about it for about an hour. After an hour I usually quarter some red potatoes and use a 16 oz. bag of baby peeled carrots. These I put in on top and around the roast, sprinkle with some seasoning, put the lid back on and
put it back in the oven for about another hour. I do all this quickly and the cast iron doesn't lose much heat.

My roast always comes out moist and tender.