Brisket Pot Roast

Melba's Jammin' Any the

A true Dutch oven is a rather large iron pot, no lift handles other than a wire bail, and with legs, usually three, so it can be set firmly into a bed of hot embers, and a lid with a small eye for lifting with a poker and a concave outer surface that's used for piling hot embers on top of the pot. It's called an *oven* because mostly it was used as a baking chamber. Nowadays what folks refer to as a Dutch oven is in truth a sauce pot, a reletively small sauce pot at that, usually no more than the 8 quart pot found in typical cookware sets, and often also refered to as a stock pot whenever the situation suits, but in no way is such a configured pot a true stock pot either... seems like these days folks call any large pot (not so large actually) a Dutch oven-stock pot, NOT! A true Dutch oven was a rather large vessel, typically 20 quarts plus, would easily accomodate a 16 pound roast. I have a 16 quart sauce pot that I typically use to prepare 10-12 lb pot roasts that yield the roast plus 6-8 quarts of delicious soup with plenty of room to spare.

Sheldon