LODGE STOVE RECIPES

Steps:

• Preheat the oven to 350 degrees F with a rack in the center.
• Preheat your Blacklock dutch oven over medium high heat for 3-5 minutes. Add bacon and cook until crispy, 10-12 minutes.  
• Remove bacon to a paper-towel lined plate and reserve 2 tablespoons of bacon grease in the dutch oven.
• While the bacon is cooking, combine salt, pepper, paprika, and brown sugar. Rub the roast on all sides with the spice mixture. Sear the roast until deeply browned, about 3-5 minutes per side.
• Remove the roast and set aside. Lower the heat to medium. 
• Scatter yellow onions, garlic, and shallots in the bottom of the dutch oven. Pour in beef broth. Use a wooden spoon to loosen browned bits. Stir in the bacon and set the roast over the onions.
• Add 1½ cups of wine and the bay leaves and bring to a boil. Reduce to a simmer and cook for 10 minutes uncovered. Cover with the lid and place in the oven for 1 hour.  
• Flip the roast over and continue to cook for 30 minutes. Add wine ¼ cup at a time as needed.  
• Flip the roast once more and continue to cook for 30 additional minutes.  
• Remove roast and add turnips, carrots, and red onion. Add the roast back to the dish and cover once more, cooking for an additional 30-45 more minutes.  
• Transfer meat to a rimmed platter. Remove bay leaves and herb sprigs. Season the braising liquid with salt and pepper and spoon some over the roast. 
• Slice the roast or shred into portions and serve with the veggies.