What does this RECIPE MEAN....?!
Answers: brown chuck roast on both sides in hot oil..using a duch oven?
A dutch oven is a very heavy pot that can be used on the top of the stove and in the oven. Mine is cast iron. - And yes a dutch oven has a lid.
Your recipe wants you to use a dutch oven on top of the stove.... use a small amount of oil and turn it on high (at least I do) .. watch it good and brown the sides, top and bottom. This sort of sears the outside of the meat. This step should take only about 5 minutes or so.
Then proceed with the recipe either on the stove top or in the oven.
If you don't have a dutch oven, you can sear (and brown) the meat in a pan on the stove and then move to a warmed dish that is going in the oven.
Basically, you are browning the meat, but you are ALSO heating the pot. When it goes in the oven, it isn't cold.
Hope this helped.
Good Luck.
a dutch oven is a big roaster you can use on top of the stove, I think there is usually a cover too;,
A Dutch oven is a very large pot, with a cover. To make the pot roast (that appears to be what your recipe is), you don't need to go out & buy new cookware; just use the largest, widest pot (with a lid) that you have. As long as it hold at least 4 to 6 quarts, you'll be fine.
As far as "browning" goes...make sure you heat the pan before adding the oil. The oil can be any vegetable oil you have on hand, but DON'T use butter or margarine; the high temperature required will cause it to burn. Swirl about 2 tablespoons of oil around the bottom of the hot pan, to coat it.
Also, use paper towels to thoroughly dry the surface of the roast.
Add the roast CAREFULLY, and allow it to just sit in the hot oil for at least 2 minutes. That will form a nice, brown crust. If the meat/oil smokes excessively (it WILL smoke a little), reduce the heat by about 25 percent.
After one side of the meat has browned, use a pair of tongs to turn it over (it's best if you don't use a fork; puncturing the roast will make juices leak out).
Browning is a way of subjecting food to high heat that will form a crust . A dutch oven is a heavy pot with A LID it can be made of cast iron or other materials. In this recipe it calls for the meat to be browned inside the dutch oven.
We live in the "country" and everyone has dutch ovens-big cast iron pots with lids that they use for campfire cooking. You can use them on the stove too( unless they have legs) You can use a different type of pan but cast iron is kind of cool as it adds good iron to your food and it holds heat in very well, once heated.