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Subject Topic: roast beef in a dutch oven help? Post ReplyPost New Topic
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KackyK
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Posted: Dec 22 2009 at 7:10pm | IP Logged Quote KackyK
I have a relatively new dutch oven, this one from Fontignac.

The couple of things I've cooked already, a chicken and a pork tenderloin, ended up dry. I think I'm actually overcooking.

So I need some advice before Christmas Eve! I have a 4 1/2 lb roast beef to cook. Any ideas? Suggestions? I have a convection oven too. So I can use the convection bake, the bake or the convection roast settings.

I'm not a natural cook at all!

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stellamaris
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Posted: Dec 22 2009 at 8:13pm | IP Logged Quote stellamaris
What cut of roast do you have? That makes a difference in how you might want to cook it.

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Paula in MN
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Posted: Dec 23 2009 at 4:26am | IP Logged Quote Paula in MN
KackyK wrote:
The couple of things I've cooked already, a chicken and a pork tenderloin, ended up dry. I think I'm actually overcooking.


I think you're right. You could lower the temperature, shorten the cooking time, or add a bit more liquid.

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