Cooking with ducth oven in house?!
Answers: when you sear meat how long and what temp do you use in oven and how much liqiud?
Searing in a dutch oven begins ontop the stove, brown meat all over, add onions, garlic, salt, pepper, herbs and some liquid ( about 1 " up from bottom), put lid on and place in oven @325 to 350 for 2 hours. Meat will be fall apart tender.
What are you wanting to make?
Basically, I turn the heat up on med. high, salt the meat well, put a little oil in the pan, then sear the meat quickly.
After the meat is sufficiently browned on both sides, throw in your onions, and let them cook a minute or so, and maybe brown a little. Add your garlic if you are using it, and immediately cover everything with cold water.
Just add enough water to cover the items in the pan.
If you are making pot roast, you'll need to add a rib or two of celery, and maybe a bouquet garni and a couple whole peppercorns. Cook the meat for about 2 hours on low heat, then add the potatoes and carrots and cook about 20 minutes.
It is done, but always better the following day!
Sear till its a smoking cinder, and the proper liquid is motor oil There will be no food born illness on your plate.
I presume you're using a Dutch oven on the stovetop and that it's not a Dutch oven with legs - properly known as a camp oven? Anyway - pour a couple tablespoons of vegetable oil, canola oil or corn oil in your Dutch oven and pre-heat it over medium-high heat. Plop your meat in there and let it sear on each side about three minutes - shoving it around a bit every few seconds as it sears. Then put the lid on and turn the burner down to medium low. It will cook fine in there; you don't have to put the Dutch oven in the oven - a three pound chuck roast should take maybe an hour.
You can enhance that roast by pouring a half cup of marsala and half a cup of water over it and let it simmer in that. Turn it over in half an hour, and if you want, you can add carrots and potatoes to the pot along with a medium onion sliced nice and thick, put the lid back on and simmer for another half hour. The veggies will turn out much better if you put 'em in right as you add the marsala and water. Putting the lid on will let condensed liquid drip back down on the meat - basting it, in effect. After the meat's done, put it on a serving platter with the veggies alongside. You may choose to serve biscuits with it, but the 'taters should provide plenty of starch. Take that to the table and ring the dinner bell!