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I realize this is an old question, but I must have missed it. If you want your roast to have internal goodness (I.e. From the juices in the Dutch oven or marinade) you need to perferate the meat. You can use an ice pick to do this. On the cutting board, make a grid of holes about 1 inch (or 2cm) apart. This allows the juices or marinade to reach the ...


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I do my roasts old school, from my mom's recipe & you can't go wrong. We like Rump Roast but any will do. It is very flavorful, cooked slowly. That is key. I use a Dutch Oven with a tight-fitting lid. Add a little oil in bottom of pan, olive or canola. Heat pan up, medium high or high. When good & hot, brown one side of the roast, then the ...



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