Good afternoon!  Praise the Lord for this beautiful day!  The sun has been shining off and on here all morning and I am so thankful to feel its warmth!  There is nothing like a gorgeous day that will make this girl long for a ranch, but I am striving to be thankful even in town.  This recipe was inspired by a traditional ranch special, the classic pot roast.  We have made a slight twist that will make it a little quicker to prepare and will allow for this classic to be prepared over a branding fire!

We prepared this recipe in the kitchen, but to prepare in your Dutch oven, simply brown the meat in the pot first then follow the rest of the steps, minus the electric oven of course!

1 roast (any type will do, even stew beef will do if you have it on hand, but keep in mind stew beef will not cook as fast)
6 carrots (coarsely chopped)
¼ of a bok choy head (cabbage or celery will do if that’s what you have on hand)
1 yellow onion (coarsely chopped)
1 Cup of beef broth, or water/beef bouillon mixed
Montreal Seasoning (A Dash)
Salt & Pepper

Now you cowboys at home trying this for the first time, take a deep breath, it’s going to be ok.  I promise you can do this!  It is simply fool proof!  Cut the roast into square inch pieces.  Add a dash of montreal seasoning, salt and pepper while browning the meat in a skillet (or Dutch oven).  Coarse chop all of the vegetables. 

(Save the leaves of the bok choy for later)  In a 9 X 11 baking pan (or a Dutch oven, for the lucky branding crew cooks) combine all of the vegetables and the meat, juice and all, and then add 1 cup of beef broth.  Once again salt and pepper to your taste.  Next cover the pan with tin foil, or put your Dutch oven lid on.  This will cook in a 400˚ oven for nearly 2 hours before the meat is falling apart like you remember mom’s pot roast when you were a kid.  There is no need to worry about burning because there is plenty of liquid to avoid a charcoal situation!   About 10 minutes before you serve it, add the chopped bok choy leaves for a little something extra!  It will appear you have slaved all day! 

 Remove from the heat, let it cool and dish it up!

**cooking time will vary using the Dutch oven depending on fire heat, but allow at least 2 hours              

Serve with a hug and a smile to a thankful family, or a group of hungry cowboys! 

A Cowboy’s Pot Roast Costs
Roast = $10
Bok Choy= $0.75
Carrots = $0.70
Yellow Onion = $0.40
Beef Bullion = $0.15
Total Cost = $12 (4 servings)
Cost Per Plate = $3


Enjoy where you are, and trust that it is where you are meant to be…

~ Anna-Lisa