I see numerous references here and on the Home Cooking board to roasting (usually a chicken) in a dutch oven. What are the results like please? I'm just curious as here in the UK roasting would only ever be done in a much shallower (probably no more than than 2 inches deep) pan or tin, often raised a little on a rack within the pan. With a DO is the lid used? Does any proper browning occur?
Using a lid-on DO to cook a solid piece of meat or a whole chicken with a bit of liquid and flavourings would be called a "pot roast" here. Is that what is being referred to by our US friends please?