Woodstove Roast round 2!!

[Bubblingbrooks]

I think I have perfected cooking inside of my woodstove!

Moose roast with homegrown carrots, served with tators and gravy.

 

[Denim Deb]

 

[ohiofarmgirl]

wowza!!!!

 

[freemotion]

My hero!!! Er, heroine!

 

[TanksHill]

It looks amazing!!

Details, details???

 

[Wannabefree]

AHHEMMMMM HMMM HMMM.... recipe? Cooking directions? Looks delicious

 

[Bubblingbrooks]

I'lll be back with more details after chores, breakfast and Dh is off to work

 

[Bubblingbrooks]

Ok, here is how.
First of all, you need to have a woodstove.
Clean out most of the ashes. Get a good fire going, and once it is burned down by about 3/4, scoop the ashes and coals in a heap on both sides, leaving the firebrick exposed on the bottom.
Sear the roast first in a dutch oven, then season it.
Put on the lid and place it in the center of the fire.
Turn the drafts about 75% of the way down.

Add small pieces of firwood as needed to keep a very small fire going on each side of the pot.
Use a tempature probe to check the temp in the center of the roast.
When the temp gets to about 120, add the carrots and let the roast come up to 150 degrees.

You should have a good amount of drippings on the bottom of the pan at the end that will make excellent gravy.
I am adding the bone marrow to the gravy today to make it stretch further.

 

[TanksHill]

yum!!

 

[Denim Deb]

Wonder how that would work for a regular pot roast.