As temperatures drop, Southerners once again embrace their ovens, appetites ablaze for their favorite braised recipes. And when it comes to cooking low and slow, there’s no better tool than your cast-iron Dutch oven. Whether it’s classic black iron or enamel coated, a Dutch oven is the ultimate all-in-one vessel for searing and then braising large cuts of meat. As the oven does its magic, the delicious bits left behind from browning melt into the pan juices, creating rich layers of flavor that no electric slow cooker can match. Check out some of our slow-cooked favorites.
Braised Chicken with Lemon and Capers: Briny caperberries and tart lemon add bright flavor to this French-inspired dish.
Pot Roast with Sweet Potatoes: Smoky spices come together to give a flavor boost to this twist on the classic pot roast.
