Stew pot is actually closer, Linda. The style we currently call "Dutch oven" is a flat-bottomed kettle with a lid added. And is, of course, with its heavy, heat-holding design, ideal for stewing. Kettles originally were round bottomed (and some had legs), designed primarily to be hung over an open fire; either from a tripod or a crane. They did not have lids. There was a point, measured in gallons, where a kettle became a cauldren, but I misremember it right now. Thirteen comes to mind, but don't take that to the bank. Dutch ovens, of course, had three legs and a deeply recessed lid so you could put coals both under and on top, to provide even, dry heat. They were used on the hearth, not in the firebox. In the first quarter of the 19th century, "portable" cast iron stoves became popular. Initially kettles were still used by removing an eye and setting the pot right in the hole, over the open fire. Eventually they began modifying the pieces, flattening the bottom and adding a domed lid. A chicken fryer has a somewhat different configuration; being relatively wide for it's height (for stability), and with sidewalls that slope more sharply than those of a skillet. Chicken fryers, too, have domed lids; many of which are of the self-basting type. Now, if you really want to know about hearth trivia, ask me nicely and I'll tell you were the term "hob nobbing" comes from.

I am also assuming that the olives are to be drained...is that correct?

It's great as originally written....rutabega and fennel are too dominant for a good pot roast. I like to add some dry red wine instead of some of the beef broth....and maybe a dash of worchestershire sauce. It's fall food! Linda C

RED CABBAGE AND APPLES Makes 6 Cups 1 head red cabbage, thinly sliced 2 apples, seeded, chopped 1 medium onion, chopped 1 tablespoon brown sugar 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon ground mace 1/4 cup dry red wine 1/2 cup apple juice Combine cabbage, apples, onion, brown sugar, salt, pepper and mace in slow cooker. Pour wine and apple juice over all. Cover and cook on low 6 1/2 to 7 hours. Serve as an accompaniment to pork roast or chops. Per Serving: Calories 68 Protein 1 g Carbohydrates 15 g Total Fat 0 g Sodium 98 mg % calories from fat 0 Cholesterol 0 mg Source: Crockery Favorites