50+ Delicious Rival Electric Dutch Oven Roast Recipes to Elevate Your Cooking

When it comes to cooking delicious, tender roasts, few kitchen appliances can compete with the versatility and convenience of the Rival Electric Dutch Oven.

Whether you’re preparing a hearty roast for a Sunday dinner or a savory dish for a special occasion, the Rival Electric Dutch Oven can elevate your cooking with its slow-cooking capabilities, ensuring that your meats come out tender, juicy, and full of flavor.

This versatile kitchen tool allows for hands-off cooking while infusing your meals with rich flavors, making it the ideal choice for busy families, novice cooks, and seasoned chefs alike.

In this blog article, we’ll share over 50 delicious and easy-to-follow roast recipes designed specifically for the Rival Electric Dutch Oven.

From tender beef brisket to flavorful pork tenderloin, these recipes will help you unlock the full potential of your Dutch oven.

Whether you’re looking to try something new or perfect a family favorite, these roast recipes will make your next meal a standout experience.

50+ Delicious Rival Electric Dutch Oven Roast Recipes to Elevate Your Cooking

The Rival Electric Dutch Oven is more than just a cooking tool—it’s an essential kitchen companion that can help you create meals that are both flavorful and effortless.

With the ability to slow cook and roast to perfection, this appliance transforms ordinary cuts of meat into extraordinary dishes, full of depth and taste.

The 50+ roast recipes shared in this article are designed to inspire you to experiment with a variety of flavors, from savory herb-crusted meats to tangy, sweet glazes.

As you explore these recipes, you’ll find that the Rival Electric Dutch Oven makes it easier than ever to create mouthwatering roasts, whether for a casual family dinner or a more formal gathering.

Embrace the convenience and flavor that comes with slow-cooked meals, and let your Rival Electric Dutch Oven bring out the best in every roast you prepare.

Rival Electric Dutch Oven Beef Roast with Garlic and Rosemary

This savory beef roast is infused with the rich, aromatic flavors of garlic and fresh rosemary, cooked in the Rival Electric Dutch Oven for an effortlessly tender and juicy result. The beef roast is seasoned with a blend of herbs and spices, then slowly roasted until perfectly done. Ideal for a family dinner or special occasion, this recipe ensures a melt-in-your-mouth experience with minimal effort.

Ingredients:

• 3 lb beef chuck roast
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 onion, sliced
• 1 tbsp olive oil
• 1 cup beef broth
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp butter

Instructions:

1. Preheat the Rival Electric Dutch Oven on medium-high heat. Add olive oil to the pot and sear the beef roast on all sides until golden brown. Remove the roast and set aside.
2. In the same pot, add sliced onion and garlic, sautéing until softened and aromatic, about 5 minutes.
3. Sprinkle the beef roast with rosemary, thyme, salt, and pepper. Return the roast to the pot and add the beef broth.
4. Cover the Dutch oven, reduce heat to low, and slow-cook for 4 hours or until the roast reaches desired tenderness.
5. Once done, remove the roast and allow it to rest for 10 minutes before slicing.
6. Optionally, stir in butter to the drippings in the Dutch oven and serve as a sauce over the sliced beef.

This Rival Electric Dutch Oven beef roast brings together the robust flavors of garlic and rosemary with the convenience of a slow-cooked method. The result is a succulent, fall-apart tender roast that’s perfect for any dinner gathering. The simplicity of the ingredients allows the flavors to shine through, making this dish a favorite for busy weeknights and holiday celebrations alike.

Rival Electric Dutch Oven Herb-Crusted Pork Roast

This herb-crusted pork roast is a showstopper, featuring a golden, flavorful crust with a juicy interior. Cooked in the Rival Electric Dutch Oven, the pork is perfectly tenderized through slow cooking while the fresh herb crust provides a crispy contrast. The combination of herbs and the method of cooking creates a dish that’s both elegant and easy to prepare.

Ingredients:

• 4 lb pork loin roast
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh rosemary, chopped
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp brown sugar
• Salt and pepper to taste
• 1 cup apple cider or chicken broth

Instructions:

1. Preheat the Rival Electric Dutch Oven to medium heat. In a small bowl, combine mustard, olive oil, thyme, rosemary, garlic powder, onion powder, brown sugar, salt, and pepper to create a paste.
2. Rub the herb mixture evenly over the pork roast, ensuring it’s well-coated.
3. Heat a little olive oil in the Dutch oven and sear the pork roast on all sides until browned, about 5 minutes per side.
4. Add apple cider (or chicken broth) to the pot, then cover and reduce the heat to low.
5. Cook the roast for 3-4 hours, turning halfway through, until the pork is tender and fully cooked to an internal temperature of 145°F.
6. Remove the pork from the Dutch oven, let rest for 10 minutes, and slice.

The Rival Electric Dutch Oven’s slow cooking method ensures this herb-crusted pork roast remains moist and tender while allowing the crispy herb crust to shine. The sweet and savory combination of herbs and brown sugar enhances the pork’s natural flavors, making it a perfect main dish for festive meals or a cozy Sunday dinner. This recipe is not only flavorful but also incredibly simple, offering maximum taste with minimal hands-on effort.

Rival Electric Dutch Oven Lemon and Garlic Roasted Chicken

This zesty and aromatic lemon and garlic roasted chicken recipe is a delightful way to prepare a whole chicken in your Rival Electric Dutch Oven. The fresh citrus and garlic enhance the chicken’s natural flavors, while slow-cooking in the Dutch oven makes for a perfectly juicy and tender roast. This dish is a refreshing take on the classic roast chicken, combining the best of both comfort and fresh flavors.

Ingredients:

• 1 whole chicken (4-5 lb)
• 2 lemons, quartered
• 6 garlic cloves, smashed
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup chicken broth

Instructions:

1. Preheat the Rival Electric Dutch Oven on medium-high heat. Pat the chicken dry and rub with olive oil, salt, pepper, thyme, rosemary, and paprika.
2. Stuff the chicken cavity with lemon quarters and smashed garlic cloves.
3. Place the chicken in the Dutch oven, breast side up, and pour the chicken broth into the bottom of the pot.
4. Cover and reduce heat to low, cooking for 4 hours, or until the chicken is cooked through and the juices run clear.
5. If you prefer crispy skin, remove the lid during the last 30 minutes of cooking to allow the chicken to brown.
6. Once cooked, remove the chicken from the pot and let it rest for 10 minutes before carving.

This Rival Electric Dutch Oven roasted chicken is a perfect balance of bright, fresh citrus and rich garlic flavors. The slow cooking method ensures the chicken remains juicy and tender, while the broth helps infuse additional flavor. Whether served with roasted vegetables or a simple salad, this chicken recipe is a versatile and impressive dish that requires minimal prep and delivers maximum taste.

Rival Electric Dutch Oven Balsamic Glazed Chicken Thighs

These succulent chicken thighs are cooked to perfection in the Rival Electric Dutch Oven, coated in a tangy balsamic glaze that caramelizes beautifully as it slow-cooks. The rich flavor of the balsamic vinegar pairs perfectly with the natural juiciness of the chicken, making this recipe an excellent choice for a flavorful dinner. Whether served over mashed potatoes or with a side of steamed veggies, these balsamic-glazed chicken thighs will quickly become a family favorite.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp Dijon mustard
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the Rival Electric Dutch Oven on medium-high heat. Season the chicken thighs with salt and pepper.
2. Add olive oil to the Dutch oven and sear the chicken thighs, skin-side down, for 5-7 minutes until golden brown. Flip the chicken and cook for an additional 3-4 minutes. Remove the chicken and set aside.
3. In the same pot, add garlic and sauté for about 1 minute, until fragrant. Then, add balsamic vinegar, honey, Dijon mustard, and thyme, stirring to combine.
4. Return the chicken to the pot and spoon some of the glaze over the top. Cover the Dutch oven and cook on low for 2-3 hours, or until the chicken is tender and cooked through.
5. Once done, remove the chicken thighs and allow the glaze to reduce by simmering for 5-10 minutes. Pour the reduced glaze over the chicken before serving.

The Rival Electric Dutch Oven makes it easy to achieve perfectly tender and flavorful balsamic glazed chicken thighs. The combination of balsamic vinegar and honey creates a glossy, sweet-tart glaze that complements the savory chicken. This dish is simple to prepare, yet impressive enough for guests or a cozy family dinner. With just a few ingredients and minimal effort, you can enjoy a meal full of rich flavor and satisfying texture.

Rival Electric Dutch Oven Herb-Infused Leg of Lamb

This herb-infused leg of lamb is slow-cooked to perfection in the Rival Electric Dutch Oven, offering a tender and aromatic roast. The lamb is seasoned with a blend of rosemary, garlic, and thyme, and cooked with a rich broth, resulting in a dish that’s both flavorful and juicy. Ideal for a Sunday roast or holiday meal, this recipe ensures a memorable meal with minimal preparation.

Ingredients:

• 5 lb bone-in leg of lamb
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• 1 cup red wine
• 1 cup lamb or beef broth
• Salt and pepper to taste
• 1 onion, sliced

Instructions:

1. Preheat the Rival Electric Dutch Oven to medium-high heat. Rub the leg of lamb with olive oil, salt, pepper, garlic, rosemary, and thyme.
2. Sear the lamb on all sides in the Dutch oven until browned, about 3-4 minutes per side.
3. Remove the lamb and set aside. Add the sliced onion to the pot and cook until softened, about 5 minutes.
4. Pour in the red wine and broth, scraping the bottom of the pot to release any caramelized bits.
5. Return the lamb to the pot, cover, and cook on low for 4-5 hours, or until the lamb is tender and the internal temperature reaches 145°F for medium-rare.
6. Once cooked, remove the lamb and let it rest for 10 minutes before carving. Serve with the pan juices.

The Rival Electric Dutch Oven transforms this herb-infused leg of lamb into a tender and flavorful masterpiece. The slow cooking method allows the lamb to absorb all the delicious flavors of the herbs and broth, resulting in a juicy, melt-in-your-mouth roast. This recipe is perfect for a special occasion or a hearty family meal, with the added bonus of being relatively hands-off during cooking.

Rival Electric Dutch Oven Sweet and Savory Roast Duck

This roast duck recipe delivers a perfect balance of sweet and savory flavors, enhanced by slow cooking in the Rival Electric Dutch Oven. The duck is seasoned with a blend of spices and coated in an orange and honey glaze, which creates a crispy skin and rich, succulent meat. The result is a dish that feels indulgent yet is easy to prepare and cook, ideal for entertaining or a special dinner.

Ingredients:

• 1 whole duck (5-6 lbs)
• 1/4 cup honey
• 1/4 cup orange juice
• 1 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• Salt and pepper to taste

Instructions:

1. Preheat the Rival Electric Dutch Oven to medium-high heat. Season the duck generously with salt and pepper.
2. In a small saucepan, combine honey, orange juice, soy sauce, Dijon mustard, cinnamon, and ginger. Bring to a simmer over medium heat and cook for 5-7 minutes until the glaze thickens slightly.
3. Place the duck in the Dutch oven and brush it with the glaze. Cover the pot and cook on low for 3-4 hours, basting the duck with more glaze halfway through.
4. Once the duck is tender and fully cooked, remove it from the pot. Increase the heat in the Dutch oven and allow the remaining glaze to reduce into a thicker sauce.
5. Serve the duck with the reduced glaze spooned over the top.

The Rival Electric Dutch Oven is perfect for making this sweet and savory roast duck, as it ensures the meat remains moist while the skin crisps up beautifully. The combination of honey, orange, and spices brings a lovely contrast to the rich duck, making each bite a flavorful delight. This dish is sophisticated yet simple to prepare, perfect for impressing guests at a holiday dinner or celebratory meal.

Rival Electric Dutch Oven Roasted Lemon and Herb Whole Chicken

This roasted whole chicken recipe combines the bright flavors of lemon with a blend of aromatic herbs, creating a comforting and flavorful meal. Cooked slowly in the Rival Electric Dutch Oven, the chicken becomes incredibly tender, with crispy skin and a juicy interior. The fresh lemon and herbs infuse the meat, making it the perfect dish for a family dinner or special gathering.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 2 lemons, quartered
• 6 garlic cloves, smashed
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup chicken broth
• 1 onion, quartered

Instructions:

1. Preheat the Rival Electric Dutch Oven on medium-high heat. Pat the chicken dry with paper towels and rub it with olive oil, salt, and pepper.
2. Stuff the chicken cavity with lemon quarters, garlic cloves, and fresh herbs (rosemary and thyme).
3. Place the chicken in the Dutch oven and surround it with onion quarters. Pour the chicken broth into the bottom of the pot.
4. Cover the Dutch oven, reduce heat to low, and cook for 3-4 hours or until the chicken reaches an internal temperature of 165°F.
5. If you prefer crispy skin, uncover the chicken during the last 30 minutes of cooking to allow it to brown.
6. Once done, remove the chicken from the Dutch oven and let it rest for 10 minutes before carving.

This roasted lemon and herb whole chicken is a classic dish made effortlessly in the Rival Electric Dutch Oven. The slow-cooking method ensures that the chicken remains moist and flavorful, while the lemon and herbs create a fragrant, refreshing aroma. Whether served with roasted vegetables or a light salad, this chicken makes for a perfect family meal that is both satisfying and full of fresh, zesty flavors.

Rival Electric Dutch Oven Slow-Cooked Roast Beef with Caramelized Onions

This slow-cooked roast beef is tender and juicy, thanks to the Rival Electric Dutch Oven’s ability to lock in moisture. The addition of caramelized onions and a rich broth infuses the beef with deep, savory flavors. The result is a melt-in-your-mouth roast beef that pairs wonderfully with mashed potatoes, rice, or roasted root vegetables. A comforting and satisfying dish, perfect for any occasion.

Ingredients:

• 4 lb beef roast (chuck or sirloin)
• 3 large onions, thinly sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp Worcestershire sauce

Instructions:

1. Preheat the Rival Electric Dutch Oven on medium-high heat. Season the beef roast generously with salt and pepper.
2. Add olive oil to the pot and sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
3. In the same pot, add sliced onions and garlic, cooking until they are softened and caramelized, about 10-15 minutes.
4. Pour in the beef broth, balsamic vinegar, Worcestershire sauce, and thyme. Stir to combine.
5. Return the roast to the Dutch oven, cover, and reduce the heat to low. Cook for 4-5 hours or until the beef is fork-tender and fully cooked through.
6. Once cooked, remove the roast from the pot and let it rest for 10 minutes before slicing. Serve with the caramelized onions and pan juices.

This slow-cooked roast beef with caramelized onions is a comforting, hearty dish that is made even easier with the Rival Electric Dutch Oven. The tender beef is infused with the rich flavors of the caramelized onions and savory broth, creating a meal that’s perfect for both family dinners and holiday gatherings. The beauty of this recipe is that it requires minimal hands-on preparation, and the slow-cooking process ensures you’re rewarded with a delicious, flavorful roast every time.

Rival Electric Dutch Oven Orange-Maple Glazed Pork Roast

This orange-maple glazed pork roast is a perfect balance of sweet and savory flavors, slow-cooked in the Rival Electric Dutch Oven to achieve a juicy, flavorful roast. The glaze, made with fresh orange juice and maple syrup, creates a beautiful caramelized coating that pairs perfectly with the rich pork. This recipe is a simple yet elegant choice for any dinner or special occasion, delivering a stunning flavor profile that everyone will enjoy.

Ingredients:

• 4 lb pork roast (shoulder or loin)
• 1/2 cup orange juice
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp ground cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat the Rival Electric Dutch Oven on medium-high heat. Season the pork roast with salt, pepper, and ground cinnamon.
2. Heat olive oil in the Dutch oven and sear the pork roast on all sides until browned, about 4-5 minutes per side. Remove the pork and set aside.
3. In the same pot, add garlic, orange juice, maple syrup, Dijon mustard, and soy sauce. Stir to combine and bring to a simmer.
4. Return the pork roast to the pot, spooning some of the glaze over the top. Cover the Dutch oven and reduce the heat to low.
5. Slow-cook for 3-4 hours, basting the pork with the glaze halfway through, until the pork is tender and fully cooked.
6. Once done, remove the pork roast from the pot and let it rest for 10 minutes before slicing. Serve with the reduced glaze drizzled over the top.

This orange-maple glazed pork roast is an exceptional dish that combines the sweetness of maple syrup and the bright acidity of orange juice, creating a beautiful contrast to the savory pork. The Rival Electric Dutch Oven ensures the roast stays moist and flavorful throughout the cooking process, allowing the glaze to infuse every bite. Whether paired with roasted vegetables or a light salad, this dish is perfect for both weeknight meals and festive occasions, offering a touch of elegance with minimal effort.

Rival Electric Dutch Oven Garlic and Herb Stuffed Pork Tenderloin

This garlic and herb stuffed pork tenderloin is a showstopper, perfect for family dinners or special occasions. The Rival Electric Dutch Oven ensures that the pork remains tender and juicy, while the garlic and herb stuffing infuses the meat with a burst of flavor. With the slow-cooking method, the tenderloin becomes melt-in-your-mouth delicious. It’s the ideal dish for those looking to impress their guests with minimal effort.

Ingredients:

• 2 lb pork tenderloin
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup chicken broth

Instructions:

1. Preheat the Rival Electric Dutch Oven on medium-high heat. Season the pork tenderloin with salt and pepper.
2. In a bowl, mix the garlic, parsley, rosemary, thyme, breadcrumbs, Parmesan cheese, and egg. Stuff this mixture into the center of the pork tenderloin, securing the edges with toothpicks or kitchen twine.
3. Heat olive oil in the Dutch oven, then sear the stuffed pork tenderloin on all sides until golden brown, about 5 minutes.
4. Add chicken broth to the pot, cover, and reduce heat to low. Slow cook for 2.5 to 3 hours, or until the pork reaches an internal temperature of 145°F.
5. Once cooked, remove the pork tenderloin from the Dutch oven and let it rest for 10 minutes before slicing.

The garlic and herb stuffed pork tenderloin cooked in the Rival Electric Dutch Oven delivers a savory and aromatic meal. The tenderloin remains perfectly juicy, while the stuffing adds depth of flavor. The slow-cooking process allows the herbs and garlic to infuse the meat, making every bite a flavorful experience. This dish is elegant yet easy to prepare, making it a go-to recipe for special occasions or whenever you want to treat yourself and your loved ones to a delicious, comforting meal.

Rival Electric Dutch Oven Spicy Chipotle-Rubbed Beef Brisket

This spicy chipotle-rubbed beef brisket is full of bold flavors, making it a must-try for spice lovers. The Rival Electric Dutch Oven ensures the brisket is cooked to tender perfection, while the smoky, spicy chipotle rub creates a flavorful crust. Slow-cooking the brisket in its juices allows the meat to absorb all the spices, resulting in a mouthwatering, hearty roast that’s perfect for any dinner or BBQ-style feast.

Ingredients:

• 5 lb beef brisket
• 2 tbsp chipotle chili powder
• 1 tbsp paprika
• 1 tbsp brown sugar
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup beef broth
• 1 tbsp olive oil

Instructions:

1. Preheat the Rival Electric Dutch Oven on medium-high heat. In a small bowl, mix the chipotle chili powder, paprika, brown sugar, cumin, garlic powder, salt, and pepper.
2. Rub the spice mixture all over the brisket, ensuring it’s well-coated. Heat olive oil in the Dutch oven and sear the brisket on all sides until browned, about 4-5 minutes per side.
3. Pour the beef broth into the Dutch oven, cover, and reduce heat to low. Slow-cook for 4-5 hours, or until the brisket is tender and easily shreds with a fork.
4. Once done, remove the brisket and let it rest for 10 minutes before slicing against the grain. Serve with some of the pan juices.

This spicy chipotle-rubbed beef brisket is a bold and flavorful dish that will satisfy your cravings for a hearty, spiced roast. The Rival Electric Dutch Oven slow-cooks the brisket to perfection, ensuring it stays moist and tender while the chipotle rub adds a smoky, spicy kick. This dish is ideal for casual gatherings, BBQ feasts, or any meal where you want to serve a flavorful and satisfying main course.

Rival Electric Dutch Oven Rosemary and Garlic Beef Short Ribs

These rosemary and garlic beef short ribs are slow-cooked to tender perfection in the Rival Electric Dutch Oven. The rich flavors of rosemary and garlic infuse the meat, while the slow cooking allows the beef to become incredibly tender. The result is a melt-in-your-mouth meal that pairs wonderfully with mashed potatoes, polenta, or roasted vegetables. This is a comforting dish that brings the flavors of the season into your home.

Ingredients:

• 4-6 beef short ribs
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1/4 cup olive oil
• 1 cup red wine
• 1 cup beef broth
• Salt and pepper to taste

Instructions:

1. Preheat the Rival Electric Dutch Oven on medium-high heat. Season the beef short ribs generously with salt and pepper.
2. Heat olive oil in the Dutch oven and sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
3. Add the minced garlic and chopped rosemary to the pot, sautéing for about 1 minute until fragrant.
4. Pour in the red wine and beef broth, scraping up any brown bits from the bottom of the pot.
5. Return the short ribs to the Dutch oven, cover, and reduce the heat to low. Slow-cook for 3-4 hours, or until the ribs are tender and the meat easily pulls away from the bone.
6. Once done, remove the ribs and let them rest for a few minutes before serving with the pan juices.

These rosemary and garlic beef short ribs are a perfect dish for a cozy meal. The Rival Electric Dutch Oven ensures that the ribs are cooked slowly and evenly, creating a tender, flavorful dish. The aromatic rosemary and garlic infuse the beef, while the red wine and beef broth create a rich sauce. This dish is ideal for a comforting winter dinner or a special occasion, and it’s easy to prepare while still delivering a gourmet-quality meal.

Rival Electric Dutch Oven Balsamic-Glazed Roast Pork Loin

This balsamic-glazed roast pork loin is an exquisite dish, perfect for anyone who enjoys a balance of savory and slightly sweet flavors. The Rival Electric Dutch Oven ensures the pork is cooked evenly and remains incredibly tender, while the balsamic vinegar glaze provides a tangy sweetness that caramelizes beautifully. It’s an elegant and easy-to-prepare meal, ideal for any family gathering or celebration.

Ingredients:

• 3 lb pork loin
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1 tbsp Dijon mustard
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup chicken broth
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat the Rival Electric Dutch Oven on medium-high heat. Season the pork loin generously with salt and pepper.
2. Heat olive oil in the Dutch oven, then sear the pork loin on all sides until browned, about 3-4 minutes per side.
3. In a small bowl, combine balsamic vinegar, honey, Dijon mustard, and minced garlic. Pour this mixture over the pork.
4. Add the chicken broth to the pot, covering the pork partially. Cover the Dutch oven and reduce the heat to low. Slow-cook for 2.5 to 3 hours, or until the pork reaches an internal temperature of 145°F.
5. Once cooked, remove the pork loin and let it rest for 10 minutes before slicing. Drizzle the balsamic glaze over the slices and garnish with fresh thyme sprigs.

The balsamic-glazed roast pork loin cooked in the Rival Electric Dutch Oven is a flavorful and tender dish that pairs perfectly with seasonal vegetables or mashed potatoes. The balsamic glaze infuses the meat with a delightful tangy sweetness, while the slow cooking ensures it stays moist and flavorful. This recipe brings elegance to your table with minimal effort, making it perfect for family meals or special occasions where you want to impress without spending all day in the kitchen.

Rival Electric Dutch Oven Savory Herb-Crusted Leg of Lamb

This savory herb-crusted leg of lamb is a tender, flavorful roast that’s perfect for special occasions or holiday feasts. The Rival Electric Dutch Oven ensures that the lamb is slow-cooked to perfection, becoming tender and juicy while developing a delicious crust from the herb seasoning. The aroma of rosemary, garlic, and thyme fills the kitchen, making this roast the centerpiece of any meal.

Ingredients:

• 5 lb leg of lamb, bone-in
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1/4 cup white wine
• 1 cup beef broth
• Salt and pepper to taste

Instructions:

1. Preheat the Rival Electric Dutch Oven on medium-high heat. Season the leg of lamb with salt and pepper.
2. In a small bowl, mix the garlic, rosemary, thyme, and Dijon mustard. Rub this herb mixture all over the lamb.
3. Heat olive oil in the Dutch oven and sear the lamb on all sides until browned, about 5 minutes per side.
4. Pour in the white wine and beef broth, ensuring the lamb is partially covered. Cover the Dutch oven and reduce the heat to low.
5. Slow-cook the lamb for 3-4 hours, or until the meat is fork-tender and has reached an internal temperature of 135°F for medium-rare.
6. Remove the lamb from the pot and let it rest for 10 minutes before slicing. Serve with the pan juices.

This herb-crusted leg of lamb is a stunning dish that’s easy to prepare in the Rival Electric Dutch Oven. The slow-cooking process ensures the lamb is incredibly tender and infused with the flavors of garlic, rosemary, and thyme. The herb crust adds an aromatic layer of flavor, while the white wine and beef broth create a rich, savory sauce. This dish is perfect for special occasions, holidays, or a Sunday roast with family and friends.

Rival Electric Dutch Oven Honey-Sesame Glazed Chicken Thighs

These honey-sesame glazed chicken thighs are a flavorful, tender dish with the perfect balance of sweetness and umami. The Rival Electric Dutch Oven cooks the chicken thighs to perfection, with a crispy skin on the outside and a juicy interior. The honey-sesame glaze creates a sweet, sticky coating that adds depth and richness to the dish, making it a delightful choice for dinner.

Ingredients:

• 8 bone-in chicken thighs
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1/2 tsp ground ginger
• 2 tbsp sesame seeds, toasted
• 2 green onions, sliced (for garnish)

Instructions:

1. Preheat the Rival Electric Dutch Oven on medium-high heat. Season the chicken thighs with salt and pepper.
2. Heat sesame oil in the Dutch oven, then sear the chicken thighs skin-side down until golden brown, about 5 minutes. Flip and sear the other side for an additional 3 minutes.
3. In a small bowl, mix the honey, soy sauce, garlic, rice vinegar, and ground ginger to create the glaze.
4. Pour the glaze over the chicken thighs in the Dutch oven, ensuring they are well-coated. Cover the pot and reduce the heat to low.
5. Slow-cook the chicken for 1.5 to 2 hours, or until the chicken is fully cooked and tender.
6. Once done, remove the chicken thighs and let them rest for 5 minutes. Sprinkle with toasted sesame seeds and garnish with sliced green onions before serving.

These honey-sesame glazed chicken thighs are a delicious combination of sweet and savory, with the Rival Electric Dutch Oven ensuring the chicken is perfectly tender and juicy. The glaze creates a sticky, flavorful coating that pairs wonderfully with rice or stir-fried vegetables. This recipe is easy to make yet impressive enough for any dinner or special occasion, offering a sweet and savory treat that’s sure to satisfy everyone at the table.

Note: More recipes are coming soon!