enameled Dutch oven

Roast Veggies and Braise Meat Simultaneously with This Dutch Oven Lid Trick

There’s something undeniably magical about a Dutch oven that makes it a kitchen essential for every home cook. Not only does it excel at braising but it also opens up a world of possibilities for creative culinary hacks. One such trick allows you to braise meat and roast vegetables separately but simultaneously and do so all while using the same Dutch oven. It’s the ultimate one-pot meal with a twist.

The key to this inventive cooking technique lies in the Dutch oven’s versatile lid. Begin by preheating your oven to the desired temperature, depending on your recipe. While the oven heats up, prepare your meat for braising. Now, it’s time to focus on the lid of the Dutch oven, which will serve as your vegetable roasting platform. Turn your lid upside down on top of the Dutch oven and lay the vegetables out evenly on the inverted lid. Be creative with your vegetable selection. Anything from carrots and potatoes to Brussels sprouts and bell peppers can work. The meat will braise in the savory juices that accumulate at the bottom of the pot. Simultaneously, the lid becomes an improvised roasting pan for your vegetables.

How to use the lid to roast vegetables

bowl of braised meat with roasted vegetables

While the meat will braise as it normally would in the pot below, there are a few tips to consider when handling the vegetables. For the best results while roasting vegetables using this hack, don’t overcrowd the lid. Instead, allow some space between the pieces for proper browning. Keeping the vegetables in a single layer will prevent them from steaming and becoming too soft. Don’t forget to flip and stir the vegetables halfway through to ensure they roast evenly.

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With this inventive trick, your trusty Dutch oven, and a bit of creativity, you can enjoy a hearty and flavorful dish that will leave you wondering why you didn’t try this hack sooner. By placing the vegetables on the inverted lid as opposed to underneath the braising meat, you’ll end up with a deliciously crisp side rather than soggy, stewed vegetables. The act of choosing the right one-pot meal for a dinner party just became simpler.

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