For beef, pork, lamb, venison, duck, dove, quail, or, yes, even a mixture of the above!
Cooks' Note
Using a tried and true method of flavoring and tenderizing meat—marinating it in Italian salad dressing—this recipe is as versatile as it is simple. We encourage experimentation-try substituting pork, lamb, venison, duck, game birds, or a combination of your favorite meats for the beef. Cook smaller roasts or poultry for only 2 to 2 1⁄2 hours; game birds may need to cook for only about 2 hours, until the meat begins to fall off the bone. Take care not to let all the liquid in the Dutch oven evaporate or the meat will toughen. If you add more water as the roast cooks, you may want to add a little more seasoning as well.
