Campfire Pot Roast and Veggies |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 16 |
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I found this recipe in my sons Boys Life magazine. Ingredients:
1/2 cup flour |
1 teaspoon kosher salt |
1 teaspoon cracked pepper |
4 -6 lbs chuck roast |
1/2 cup corn oil |
3/4 cup ketchup |
3 carrots, peeled and cut into 2 inch rounds |
3 yams or 3 sweet potatoes, cut into 2 inch pieces |
1 onion |
4 garlic cloves |
2 cups beef stock |
Directions:
1. Season flour with salt and pepper and mix.
2. Roll roast in the mixture.
3. Heat oil in a Dutch oven.
4. Sear roast for 4 minutes on each side until well browned.
5. Add ketchup, carrots, yams, onion and garlic.
6. Cook for 5 minutes.
7. Add beef stock and cover.
8. Cook at 300°F (about seven coals underneath and 16 on top).
9. Cook for up to 3 hours until beef is tender.
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