The Cast Iron Dutch Oven is the original CrockPot. Featuring the familiar flavors of America’s favorite slow cooker dish but cooked over the coals and served outdoors for a memorable camping meal.
Consider stacking Dutch ovens to make easy campfire biscuits and even add a cobbler or dump cake for a feast of a campfire meal.
- 4-5 Lb Boneless Chuck Roast
- 2 Tbsp Olive Oil
- 6 Large Carrots, peeled and chopped to 1 inch pieces
- 1 Large White Onion, Large Dice
- 4 Strips Thick Cut Bacon
- 1 1/2 lb Yukon Gold or Butter Potatoes (we recommend against Russet or Idaho as they are quite starchy and may end up soggy)
- 1 Cup Red Wine (optional)
- 3 Cups Beef Broth
- 1 Tbsp Dried Thyme
- 1 Tbsp Dried Rosemary
- Salt and Pepper
- Preheat Dutch Oven to 350F Degrees
- Add 1 Tbsp Olive Oil to Dutch Oven and sear Chuck Roast 2 Mins on each Side. Remove Roast from Pan and Set aside
- Add 1 more Tbsp and add Carrot, Onion, Rosemary, Thyme and Bacon Pieces to Dutch Oven, Cook stirring frequently for 5 Min
- Add 1 Cup Red Wine or Beef Broth to Dutch Oven, agitating, loosening and dissolving the food stuck on the bottom.
- Add the Chuck Roast back to the Pan along with the rest of the beef broth and potatoes. Roast does not need to be fully submerged
- Cover with lid and add coals on top, Cooking at 350F Degrees for 2 1/2 Hours.
- Replace spent coals as needed on a rotating basis to ensure consistent cooking temp throughout