Dutch Oven Confederate Pot Roast

  • Recipe courtesy of Norman Stein
Total Time:
3 hr 25 min
25 min
Inactive Prep:
3 hr
20 servings


  • 10 pounds pot roast
  • 3 slices bacon
  • Olive oil
  • 4 cloves garlic
  • 16 ounces beef broth
  • 16 ounces beer
  • 16 ounces water
  • Salt and pepper
  • White pepper
  • Ground cumin
  • 2 bay leaves
  • Whole black peppercorns
  • Red potatoes, cleaned
  • Sliced onions
  • Pinch red pepper flakes
    • Directions

      Cover pot roast with 3 slices of bacon and place in a Dutch oven coated with olive oil. Place the garlic cloves in the pot as well. Sear all 4 sides of the pot roast. After searing place 16 ounces of beef broth and 16 ounces of beer and water to top it off. Add the salt, pepper, white pepper, and cumin, to taste. Cover the pot and let it slow cook for about 1 hour. After an hour add bay leaves and whole black peppercorn. Let it slow cook for another hour. Lastly, add red potatoes, onion, crushed red pepper and cook for another hour.