7 Dutch Oven Dinners for Every Night of the Week

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Your trusty Dutch oven is, without a doubt, one of the most versatile tools in your kitchen. The dependable pot is perfect for braising meat, simmering soups and stews, and so much more. Find a new favorite in this collection of seven Dutch oven dinner recipes for every night of the week!

Easy Pot Roast

"This easy pot roast recipe is a keeper. Seared in a Dutch oven, then baked in the oven with vegetables, it takes a few hours, but is so worth the wait." —Nicole McLaughlin

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Rustic Chicken and Dumplin's

"There are so many ways to make this dish, and since our brothers and sisters cook as well our family has several versions. I often ask the meat department or butcher to hand cut a whole chicken into pieces for me (the backbone and wings can be used later to make stock). This is one of Dolly's favorite dishes, so I usually make it for her birthday in January." — Rachel Parton George

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Cajun Chicken and Sausage Gumbo

"This Cajun chicken and sausage gumbo begins with a dark roux and is a rich, deeply flavored chicken and andouille stew. Served over hot rice, it is the ultimate Cajun comfort food." —Nicole Russell

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Chicken Pot Pie Soup

"Chicken pot pie soup—talk about a tasty twist on tradition! It has all the things we love about chicken pot pie, but in a soup. Thick and creamy, full of vegetables—the only thing missing is the crust." —Shelia Johnson

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Hoppin’ John

"Hoppin' John is a hearty dish made by slowly simmering black-eyed peas with pork and vegetables, thought to bring luck and prosperity for the upcoming year. Our version has been simplified to use frozen black eyed peas." —Juliana Hale

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Chicken and Orzo Bake

"This chicken and orzo bake is a tasty one-pot dinner, suitable for weeknights. The spinach and sun-dried tomatoes add a nice pop of color and loads of flavor to the cheesy orzo." —Barrett Heald

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Beef Ragu

"Beef ragu—a traditional Italian dish—is a slow-simmered sauce made with beef, tomatoes, pasta, etc. Many newer ragu recipes use sambal oelek or anchovy paste to help build flavor, so I've used harissa, but feel free to replace with 1/2 teaspoon crushed red pepper or 1 teaspoon fennel seeds or omit." —Liv Dansky

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More Inspiration

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Read the original article on All Recipes.