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How to Cook Pot Roast in a Dutch Oven A heavy bottomed Dutch oven is one of the most versatile pots in your kitchen, capable of acting as a soup pot, a roaster or even a deep skillet. One of its best applications is for preparing pot roasts and other tough cuts of meat. The best pot roasts are typically cut from the chuck and liberally furnished with tough muscles and chewy, gristly connective tissues. Slow cooking them in your Dutch oven a simple task, even for beginners turns them into the lush, familiar comfort food classic. Depending on your range, you might need to place a wire heat diffuser under your Dutch oven so as to maintain a suitably low simmer. The oven's heat is gentler and indirect, so that's usually the easier option. Your choice of cooking liquids is wide open, depending on the end result you're looking for. Plain water is always an acceptable choice, though you'll likely want to use more aromatic vegetables to provide flavor to the beef. Beef or vegetable broth is a better choice, with or without a healthy splash of wine or beer to add flavor. You might also opt for tomato sauce, barbecue sauce or beef gravy, thinned slightly with water or broth, so it doesn't stick to the pan and scorch. You can take basic pot roast in a number of different directions through your choice of flavorings. For example, adding ginger, lemongrass and soy to the mixture makes it generically Asian, or leave out the soy and use coconut milk and curry paste to give the beef a Thai flavor. If you slow cook the pot roast with bell peppers, onions, garlic and cumin, you can shred it for the kind of home style taco meat that's seldom seen in restaurants.