Dutch Oven Roast

Any cut. One of my favorites is chuck or brisket.

Thaw out roast, insert slivers of garlic. Put shortening or oil in dutch over and get sizzling hot over charcoals, open fire, or on stove. Brown roast on all sides to deep crusty brown. Then add an inch or so of water, put on lid and let cook over a medium heat for about 1 1/2 hours depending on size.

Later add carrots, onions, green peppers, celery. 20 minutes later add potatoes, salt and pepper. bring roast from bottom of oven and place over vegetales, cooking until potatoes easily accept  a fork, about 30-40 minutes after they awere put in oven. Roast in foil. stuff again with slivers of garlic, a couple handfulls of cut onions, salt and pepper. wrap in foil with all yours clusures on top of roast. Set on charocal grill and cook for 2 1/2 to 3 hours. If foils starts to leak ,wrap again over old foil. keep a fairly hot fire.