12 in. Dutch Oven
2 lb. Roast
1 onion, sliced
4 potatoes
1 clove garlic, minced
seasoned meat tenderizer
Juice from 1 lemon
baby carrots
1 bell pepper, sliced
1 tsp. thyme
2 cups. tomato juice
we added: mushrooms and jalapeno too
Place roast in Dutch Oven and sprinkle with lemon juice and meat tenderizer. Poke with fork and sprinkle on thyme, garlic, and pepper. Arrange potatoes, onions, carrots, mushroom, and jalapeno around the roast and top with the bell pepper. Pour tomato juice over the vegetables and around the meat and cook until the meat is tender. (Around 4 hours.) 6 on bottom, 18 on top
The Review
The roast was very tender. It kind of has a tangy taste which is different but really good. Our family really enjoyed this. The recipe gets an A
Recipe from "Dutch Oven Outdoors Cooking" by Robyn Heirtzler and Larry and Jeanie Walker
