EASY DUTCH OVEN POTATOES RECIPE RECIPES

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals.
• Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.
• Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 325°F.
• Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add 1 (3 to 4-pound) chuck roast and sear until deep golden-brown on all sides, including the ends, about 5 minutes per side.
• Sprinkle the chuck roast with 1 onion soup packet, then pour 2 cups beef broth over the roast. Cut 4 tablespoons unsalted butter into 6 pieces and place on top of the roast. Bring to a simmer.
• Cover and braise in the oven for 1 hour and 45 minutes. At this point, the meat should be tender but not falling apart yet. Meanwhile, cut 1 pound Yukon gold potatoes into 2-inch chunks and peel and cut 1 pound carrots crosswise into 2-inch pieces.
• Uncover and nestle the carrots and potatoes into the braising liquid around the roast. Cover and braise in the oven until the roast pulls apart easily and the vegetables are tender but not mushy, 1 1/2 to 2 hours more.
• Using a slotted spoon, transfer the vegetables to a serving platter. Slice the beef into bite-sized pieces, then sprinkle the beef with 1 teaspoon red wine vinegar. Reserve 2 cups each of the shredded beef and the cooked vegetables for the soup before serving the remainder.