This stove-top Pot Roast is simple, hearty and simmers for hours, making your kitchen smell delightfully rustic, with all those garlic cloves stuffed into the top of the roast and cooked in a classic Dutch Oven.

btw…I don’t know when Pots & Pans started to be called “Cookware, Skillets and Saucepans”, but the evolution of cooking terminology can get alittle complicated.

Out in the  Wild West of Texas, early settlers, chuck wagon cooks, and cowboys cooked over an open fire and used a heavy black cast iron pot and tightly fit lid, known as a version of a Dutch Oven. Dutch Ovens have been used in cooking hundreds and years, and sometimes also called casserole dishes (casserole means “pot” in French).  Are we confused yet?

Of course, about a hundred years ago, the French developed a hugely successful enamelled cast iron version, sometimes also called a “French Oven” and today, every beginner to advanced cook needs a least one of these classic pieces of “cookware” on their shelves. I’m still alittle confused on the correct descriptions, but my Dutch Oven (okay, it was made in France) is one of my favorite ways to cook, boil, roast and simmer.

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