First, you’ll need to preheat your 12-inch Dutch oven to about 275 degrees. That means you’ll want to place 13 coals on top and 7 coals on bottom.
3- to 4-pound beef chuck roast, bone in or boneless
¾ cup beef broth
½ cup brown sugar
1½ teaspoon oregano
1 teaspoon basil
1 tablespoon Italian seasoning
1 teaspoon salt
1 teaspoon pepper
1 large garlic clove, chopped
½ cup sun-dried tomatoes packed in oil, sliced into thin strips
½ cup kalamata olives, pitted and sliced
1 (10-ounce) jar or 1 cup fresh or frozen pearl onions (not pickled)
Brown roast on all sides in Dutch oven. Pour beef broth over entire surface of roast. Evenly sprinkle remaining ingredients on top in the order listed. Cook low and slow for 3-5 hours. You can maintain this low simmer by placing two additional coals on top and two below every hour or so, depending on the weather.
Note: If you have any leftovers (fat chance), chunk up the meat, pour your favorite marinara sauce over it, heat, and serve with pasta. Amazing!
SERVES ABOUT 8-10
Recipe by H. Kent Rappleye, an Eagle Scout and the International Dutch Oven Society’s president. Photograph Pat Haverfield; styling by Angela Yeung.