For beef, pork, lamb, venison, duck, dove, quail, or, yes, even a mixture of the above!
Using a tried and true method of flavoring and tenderizing meat—marinating it in Italian salad dressing—this recipe is as versatile as it is simple. We encourage experimentation-try substituting pork, lamb, venison, duck, game birds, or a combination of your favorite meats for the beef. Cook smaller roasts or poultry for only 2 to 2 1⁄2 hours; game birds may need to cook for only about 2 hours, until the meat begins to fall off the bone. Take care not to let all the liquid in the Dutch oven evaporate or the meat will toughen. If you add more water as the roast cooks, you may want to add a little more seasoning as well.
Recipe information
Yield
serves 12 (3 per pound of roast).
Ingredients
Preparation
Combine the roast and 2 cups of the salad dressing in a large plastic storage bag. Squeeze out excess air, seal tightly, and massage to coat the meat all over. Marinate in the refrigerator for at least 2 hours and up to overnight, turning the roast over at least once. Preheat a heavy (preferably cast-iron) Dutch oven over high heat. Add the oil. Remove the roast from the marinade, and add it to the pan. Brown on all sides, 4 to 5 minutes. Sprinkle the meat with the seasoned salt and pepper. Add the water and the remaining 1/4 cup salad dressing. Cover, reduce the heat to low, and cook until very tender, about 3 hours, checking occasionally to see if additional water is needed.
